Hi, I’m Clara. Today, we’re going to prepare steamed matcha cake recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Steamed Matcha Cake Recipe
Steamed Matcha Cake is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Steamed Matcha Cake is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have steamed matcha cake using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Steamed Matcha Cake:
- Prepare 1/2 cup Milk
- Prepare 1/4 cup Condensed Milk *optional
- Get *Note: Condensed Milk can be replaced with 50g melted White Chocolate, but it is also optional
- Make ready 30 g melted Butter *OR 2 tablespoons Vegetable Oil
- Take 1/4 cup Sugar
- Prepare 1/2 teaspoon Vanilla Extract
- Prepare 2 Eggs *room temperature
- Take 1 cup Self-Raising Flour
- Prepare 1 tablespoon Matcha Powder
Instructions to make Steamed Matcha Cake:
- Line the base and sides of a cake tin with baking paper. *Note: You can use a Bamboo Steamer if you have one. Use a large sheet of baking paper to line. - *Note: You can make 4 to 6 small cakes using ramekins or mugs.
- Place Milk, Condensed Milk and Butter in a heat-proof bowl and microwave for 30 to 60 seconds or until Butter melts. *Note: You can do this process using a saucepan.
- Add Sugar and Vanilla Extract, and mix well with a whisk. Beat in Eggs, one at a time, and mix well. Sift in Self-Raising Flour and Matcha Powder, and mix well until smooth.
- Heat the steamer with enough water to steam for 30 minutes. *Note: Today I I used a pot and a flat steamer rack.
- Pour the cake mixture into the prepared cake tin, carefully place the tin into the steamer, cover with lid and cook for 30 minutes OR until cooked through. *Note: I recommend to wrap the lid with tea towel or large cloth, so that water won’t drip onto the cake.
- Enjoy the cake warm, though it’s still soft and tasty when cold.
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