Matcha Steamed Cake

For a while now I’ve been wanting to try making a steamed cake.  There are many Chinese steamed cake desserts, and I really like most of them.  I’m not sure where to find the paper to steam cakes in though.  I know what it looks like, but I just can’t seem to find it anywhere.

I found a recipe for matcha steamed cake from My Kitchen. Since I couldn’t find the proper paper, I used coffee filters.  I think the cakes came out relatively well for my first attempt.  I steamed them in a rice cooker.  The color was slightly darker green than I wanted.  Perhaps I’ll add less matcha powder next time.  The cakes tasted pretty good though.  Soft, sticky, and slightly sweet.

I’m going to try to make them again when I have the right paper. Also, I will try to be more exact with my measurements next time.  I had to do a lot of conversion to US measuring cups.  But I recently bought a small scale, so now I can be more exact in my measurements and not have to do conversions.

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Matcha Steamed Cake

Steamed cakes are popular in Chinese cuisine and are easy to make at home with some simple ingredients. This version has matcha green tea powder which gives the cakes a nice flavor and a pretty green color.

Servings: 4 small cakes

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

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Ingredients

• ▢ 125 g cake flour
• ▢ 90 g caster sugar
• ▢ 1 tbsp matcha powder, (see note)
• ▢ 125 ml water
• ▢ 1 tsp baking powder
• ▢ 15 ml cold water

Instructions

 

• Preheat steamer.
• Sift together flour and matcha, then mix well with sugar in a mixing bowl. Gradually add in 125 ml water and whisk until sugar is dissolved.
• Once the steamer is preheated, dissolve baking powder with 15 milliliter of water in a small cup. Stir baking powder solution into batter and mix well.
• Transfer batter into small bowls or molds lined with paper cases. Steam on high for 20 minutes. Do not open the steamer during steaming process, to prevent water mark on the surfaces.

Notes

• 1 tablespoon of matcha powder gives the cakes a very dark green color. If I make these again I would probably decrease the amount to half a tablespoon to achieve a lighter green.
• Recipe source: My Kitchen

The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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