Japanese Steamed Muffins

I can provide you with a recipe to make steamed Japanese-style muffins, also known as “mushi-pan”. These little cakes are extremely soft, light, and can be customized with a variety of flavors and additions. Following the Japanese tradition, I’ll use simple ingredients and a steaming technique, but I will add an Italian twist in the choice of flavors or additives. For example, you might try adding lemon zest for a Mediterranean aroma.

Ingredients

• 2 eggs
• 100 g of granulated sugar
• 200 ml of milk
• 30 ml of vegetable oil (e.g., peanut or sunflower oil)
• 1 teaspoon of vanilla extract
• 250 g of sifted flour
• 1 and a half teaspoon of baking powder
• (Optional) Grated lemon zest for an Italian touch

Preparation

1. In a large bowl, beat the eggs with the sugar until you have a frothy and pale mixture.
2. Add the milk and vegetable oil and continue to mix.
3. Stir in the vanilla extract and grated lemon zest (if you wish to add an Italian aroma).
4. In a separate bowl, mix the flour with the baking powder.
5. Combine the dry ingredients with the liquid mixture and stir until you have a smooth, lump-free batter.
6. Prepare your steamer or a pot with a steaming adapter. Fill it with water and bring it to a boil.
7. Pour the batter into the muffin cups, filling them only 3/4 full.
8. Place the muffin cups in the steamer or steaming basket.
9. Cover and steam cook for about 12-15 minutes or until a toothpick inserted into the center of the muffin comes out clean.
10. Remove from the steamer and let cool on a wire rack before serving.

Curiosity

Mushi-pan are very popular in Japan and are often served as a dessert or snack. They are simple to customize: you can add candied fruit, chocolate chips, jams, or creams to vary the taste. Moreover, they represent a healthier alternative to baked muffins, as they do not require butter and are steam-cooked, keeping an internal moistness that makes them particularly soft.