Mushi pan, a delightful steamed cake originating from Japan, offers a healthier and surprisingly lighter alternative to traditional baked cakes. This fluffy, subtly sweet treat is made with simple, wholesome ingredients, primarily sweet potatoes, making it a guilt-free indulgence perfect for breakfast, dessert, or a comforting snack. The delicate texture and naturally sweet flavor of the sweet potato shine through, creating a unique and satisfying experience. Unlike its richer counterparts, mushi pan is wonderfully moist and less dense, making it a delightful option for those seeking a lighter, healthier dessert.
The beauty of mushi pan lies in its simplicity – both in its flavor profile and its preparation. This recipe focuses on achieving that perfect fluffy texture while maximizing the natural sweetness of the sweet potato. Ready to create your own batch of these irresistible steamed cakes? Let's dive into the step-by-step process!
Tools Needed
Ingredients
- Sweet potato (Kagoshima Ano Imo preferred)
- Sugar
- Water
- Egg: 1
- Milk
- Vegetable oil
- All-purpose flour
- Baking powder
- Soy sauce: 1/2 teaspoon
- Black sesame seeds
Step-by-Step Instructions
Step 1. Prepare Sweet Potato and Batter Base
- Scrub sweet potato, dice, and soak in water to remove excess starch.
- Cook diced sweet potato with a little sugar and water until almost all liquid evaporates.
- Sift sugar to remove lumps.
- Whisk egg and sugar until well combined and sugar dissolves. Add milk.
- Add vegetable oil and mix well.
Step 2. Combine Dry and Wet Ingredients
- Sift together flour and baking powder. Mix into wet ingredients until smooth.
- Add soy sauce and mix until incorporated.
Step 3. Bake the Mushi Pan
- Line ramekins with parchment paper or cupcake liners.
- Divide batter into ramekins (60% full).
- Top with cooked sweet potato and sprinkle with black sesame seeds.
- Steam for 15 minutes over medium-high heat.
Step 4. Cool and Serve
- Let cool before removing from ramekins.
Read more: Onsen Tamago: How to Make Perfect Japanese Hot Spring Eggs
Tips
- Use any sweet potato, but Ano Imo from Kagoshima is exceptionally good.
- Removing excess starch helps the sweet potato keep its shape during cooking.
- Adjust milk amount depending on egg size.
- Soy sauce adds saltiness and umami, enhancing sweetness. Salt can be substituted.
- Cook sweet potato toppings with a little sugar over relatively high heat to maintain shape.
- Be careful when opening the steamer; steam is very hot.
- Other options for toppings include kabocha squash or azuki beans.
Nutrition
- Calories: approximately 250-350
- Fat: 5-10g
- Carbs: 50-60g
- Protein: 5-7g
FAQs
1. Can I use other types of sweet potatoes?
Yes! While Japanese sweet potatoes are ideal for their sweetness and texture, you can experiment with other varieties. Just keep in mind that the sweetness and moisture content may vary, potentially affecting the final result. You might need to adjust the sugar accordingly.
2. What if my mushi pan doesn't rise properly?
This could be due to insufficient leavening (baking powder), not enough whisking of the batter, or overmixing. Ensure you've accurately measured ingredients and gently folded the batter to avoid deflating it. Also, make sure your steamer is generating enough steam.
3. Can I store leftovers?
Yes! Store leftover mushi pan in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage – simply reheat them in the microwave or steamer before enjoying.
Enjoy your freshly made fluffy mushi pan! This healthy and delicious treat is perfect for satisfying your sweet cravings while nourishing your body. We hope you enjoyed this recipe and encourage you to experiment with different variations to find your perfect mushi pan.