Matcha Steam Cake
Really soft and moist
Donabe steamer, "Mushi Nabe" (large)
Rectangular mold for steaming (also available in toirokitchen.com)
4 - 6
- 3 1/2 oz (100 g) whole wheat flour
- 1 tablespoon matcha (green tea powder)
- 1 teaspoon baking powder
- 1 large egg
- 2 oz (60 g) raw brown sugar
- 1 1/2 oz (45 g) butter
- scant 1/3 cup (75 ml) heavy cream
- a pinch of salt
- Melt the butter in a small pan over low heat. Set aside. Cut a piece of parchment paper so that it fits the inside of the mold completely.
- Get "Mushi Nabe" ready according to the basic donabe steaming instructions.
- Sift together the flour, matcha powder, and baking powder. Set aside.
- In a bowl, whisk together the egg and sugar until smooth.
- Stir in the butter (cooled down already) and heavy cream. Add the flour mixture and salt, and whisk further until all the ingredients are well blended and smooth.
- Pour the batter into a mold which is lined with parchment paper. Smooth the surface with a spatula.
- Set the mold in steaming Mushi Nabe. Cover with lid and steam for 13-15 minutes, or until a skewer inserted in to the cake comes out clean, over medium-high heat. Turn off the heat and let it rest for a few minutes.
- Remove the mold from Mushi Nabe. Once the cake has cooled down enough to handle, remove the cake from the mold. Slice and serve. You can enjoy the cake while it’s still warm or after it’s completely cooled down.
With the rectangular mold with removable tray, the cake comes of very easily.
About the measurements used in our recipes
For rice measurement, traditional Japanese rice measurement is used.
- 1 rice-cup = 3/4 US cup = 180 ml
Other conversions (US to metric measures)
1 cup = 240 ml1
inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml