Bunny Yogurt Steamed Cake Recipe (Japanese Mushi-pan) うさぎのデコ蒸しパンのレツピ

Hello everyone, for those who are celebrating Easter, Happy Easter Sunday! 

It has been some time since I made mushi-pan (Japanese steamed cakes). 

I am happy to share with here on my blog, a pictorial recipe guide for this Bunny Yogurt Steamed Cakes (Japanese mushi-pan). They can be made beforehand (e.g. the night before) and will be great for a breakfast or even a snack bento if you like it. 

I was hoping that the blueberry jam will give it a nice purple hue but it ended up as a grey tone. Hmmm hahha, hope you still like it! :D 

Get creative! you can try your own designs as well if you want. 


Bunny Yogurt Steamed Cake Recipe (Japanese Mushi-pan)

- Hotcake mix 150g (I used Morinaga hotcake)
- Plain yoghurt 75g (the yogurt I used this time had sugar hence I reduced the sugar amount as compared to my earlier mushipan recipes)
- Sugar 16g
- Baking powder 2 tsp
- Salad oil 1tbsp
- Egg medium size 2 (58g each)
- Blueberry jam 25g
- Plain flour 2tsp
- Dark cocoa powder 0.5tsp

1) In a large mixing bowl, add in hotcake mix, yogurt, sugar, baking powder, egg, salad oil and mix well. 
2) If your jam has fruit chunks (like the one I used), please blend the jam 
Tip: I will usually blend more than I need, as some of the jam will get stuck to the sides of the blender/container.
3) From step 1, scoop out 2 tsp of dough mixture, and 4 tsp of dough mixture into two small bowls. Add the dark cocoa powder to one and plain flour to the other, mix well. 
4) To the remaining mixture in the large mixing bowl, add in the blueberry jam. Mix well. 
5) Divide the dough mixture from step 4 into 4 small muffin cups until 75% full (note that you will have some spoonful of balance dough)
Tip: Gently knock the filled muffin cups on the table to remove air bubbles that may be trapped in the dough
6) From step 3, place them in small piping bags.
Tip: I usually make my own mini piping bags using baking paper, I find that the piping bags hold well and provide greater control for the drawing of the mushi-pan designs.
7) Pipe the mouth (white dough) and facial features (eyes and nose)
8) On a sheet of baking paper, pipe long oblong shapes using the blueberry dough for the ears. Pipe the white part of the ears on top (white dough). 
9) Place the cakes from step 7 on a steaming rack and steam at low heat for 12 mins or until cooked through. Remove from pan when cooked and set on a rack to cool.
Tip: I usually use a steaming cloth to tie the pan cover. This prevents water from dripping onto the cakes while cooking and hence destroying the designs or causing it to split open
10) Steamed the piped shapes from step 8 (I place it on a metal tray) at low heat for 2 mins. Remove from pan and set aside to cool
11) Use a scrapper and gently remove the 'ears' from the baking sheet from step 10
12) Use a small scisssors and make slits at the top of the steamed cakes from step 9, slot in the ears from step 11 - Ta-Daa you are done! 

The steamed cakes I made and blogged before were Totoro, Rilakkuma and Minion! :D Check out my earlier postings and the recipes here:



Frozen Bento Workshop キャラ弁教室「アナと雪の女王」

I have been so busy lately with several media requests as well as workshop bookings. Here is an update on one of the classes that I conducted lately - yes, it is Frozen bento! 

Frozen the movie is definitely one of the hottest topic in town now even though the movie has long stop screening at the movies. Many children (and adults) are in love with the characters from the movie, including Olaf the snowman and Elsa the Snow Queen. 

Here was the workshop that I conducted for a private group booking where they learnt to make a Frozen Bento with Elsa the Snow Queen and Olaf the Snowman characters. 

Look at all the beautiful creations they made! Good job everyone!!
A group photo of the lovely ladies and girls that attended my class! 

Thank you so much for coming!



Hope you like the workshop photo updates. Do also check out my Frozen Bento Posts below. Click on the images to bring you to the blog postings :)

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Bunny & Little Chick Easter Bento うさぎちゃんとひよこちゃんの復活祭キャラ弁

Today I made a Bunny & Little Chick Easter Egg Bento! 

Hehe, can you spot the ‘easter egg’ rice ball in this bento? hmm... does the little chick look like a baby ducky? OOps :P

The ingredients for the characters were
Bunny (mashed potato, pink icing coloring, seaweed)
Little Chick (mashed potato, yellow and red icing coloring, seaweed)
Easter Egg (rice, pink sushi mix, flower furikake chips)

The bento side dishes were mapo tofu, sweet peas, cucumber, edamame beans and lettuce.



Bunny and Little Chick characters in this bento were made from mashed potato. 

Some of you who follow my blog would know that I have made several mashed potato kyarabens. 

It is a fun food ingredient as it almost feels like playing with dough that can be easily moulded into the different shapes for your characters. In addition, mashed potato is very forgiving, if you make a mistake or accidentally make a fingernail mark, just smoothen it out and re-shape it as you work.
Tips for using mashed potato for your character bento
- Dice up with mashed potato and steam it. The dicing helps it to cook faster. 
- Ensure that the potato mash is smooth without chunks of potatoes (I usually use a potato masher to help me).
- Use gel or icing food colors when adding colors, this avoids adding too much moisture into your potato mash, making it hard to handle later on.
- Use toothpick to add your icing food colors, little by little each time, so that you do not ‘over color’ the potato mash.
Wash your hand in between making and rolling the potato shapes, this prevents the potato mash from sticking to your hands and also prevents the transfer of the different colors
This is probably my last Easter bento lunch for this year. Since tomorrow is a public holiday here in Singapore, I want to rest a little and take a bento break ;) I will be attending yet another cooking lesson tomorrow, so excited and look forward to share more with you. 

Have a great week and weekend ahead!

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Sesame Street Bento セサミストリートのキャラ弁

This is my first Sesame Street Bento! We have Elmo and Cookie Monster in today's bento :)

Oh my...after some 3 years of making bento, I can't believe I never got around making any of the Sesame Street characters in my bento. Heh. 

Elmo and Cookie Monster characters were layered on a french toast sandwich. The bento sides included baked honey glazed chicken wings, blanched sweet peas, sauteed pumpkin with mushrooms and some lettuce. 

I also included a simple tutorial guide in this post on the making of the layered cut-outs characters. Have fun!



Tutorial Guide for Elmo and Cookie Monster Bento

-thin egg sheets (red and blue)
-bbq sauce/dark soy sauce

-baking paper/parchment paper
-small knife (i used my ACTO knife here)
Tip: the use of baking paper/parchment paper is helpful as it will not stick to the egg sheet, so you can easily peel it off after cutting out the egg parts.

- Prepare the thin eg sheets required
- Make a drawing you want on a sheet of paper. Place the baking paper and trace it. In order for a more layered look, you will need to create duplicates and layers for the characters. 
- Cut the baking paper of the traced portions. 
- Lay it over your thin egg sheet. Use a small sharp knife to cut the parts out. 
- Assemble the layers together. 
- Add the facial features. Over here I used seaweed for the eyes and mouth. Hanpen for the eyes. Carrot for Elmo's nose. Hanpen (dipped with some bbq sauce and dark soy sauce) for the cookies. 

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Sanrio Noodles Bento サンリオのキャラ弁

A Sanrio theme bento today! Featuring Keroppi, My Melody and Purin characters!

Instead of my usual rice bento, I made myself a noodles bento for lunch. Happy that I finally got to cook these lovely colored Japanese noodles that I bought at the Okinawa Fair held earlier at Mediya Supermarket, Liang Court mall. 

These colourful noodles were actually purple sweet potato (pink), turmeric (yellow), and bittergourd (green) flavours. I was initially quite worried that the bittergourd noodles will taste bitter, thankfully it was not, phew! :P

I first saw noodle foodart on cookpad recipe some years back, where the Japanese made these super cute totoro designs using soba noodles. Ever since, I have been wanted to make my own noodle food art creations, though I have not made that many (Opps) :P

I decided to do a slight spin off and pack the noodles in my bento box instead. While these were not soba noodles, but instead were thin udon noodles, they still worked well in the creation of the cute characters. Simply pack the bento with some dipping sauce and you are ready to have this for your meal!

The side dishes were baked chicken wings with bbq sauce and honey, sautéed asparagus, cucumber, lettuce and the last pieces of my white strawberries. 

The ingredients for the characters were:
- Keroppi (bittergourd udon noodles, seaweed, hanpen, ham)
- My Melody (purple sweet potato udon noodles, hanpen, seaweed, ham, and just a tiny bit of the turmeric udon noodles for the nose)
- Purin, also known as Pudding Dog (turmeric udon noodles, seaweed, grilled shiitake mushroom)

So many people kept asking me about the white strawberries...

These Japanese white strawberries are actually hybrids of strawberries and pineapples. Its full name in Japanese "初恋の香り, 白いちご" (hatsu koi no kaori, shiro ichigo), literally means "the fragrance of first love, white strawberry" in English. These strawberries are also known as pineberries in some other countries. 

I bought these shiro ichigo (white strawberries) air flown from Japan via Kuriya Fish Market at Rakuten SG. They are definitely pricey but I wanted to try them. 

In terms of taste, it is has the familiar strawberry flavour with a very subtle pineapple fragrance. It is also slightly softer in texture compared to the usual korean strawberries.




- けろけろけろっぴ(ゴーヤうどん、のり、はんぺん、ハム) 
- マイメロディ(紫芋うどん、はんぺん、のり、ハム)
- プリン(ウコンうどん、のり、椎茸)

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Bunny Egg Sheet Bento うさぎちゃんのキャラ弁・ポルカドットの薄焼き卵を作り方

Good morning everyone! Hope you are having a great brand new start to the week. I wanted to make a cheerful bento to start the week ^ ^

A bunny bento today, where little bunny is looking out the window and enjoying the wonderful sun and flowers! I hope this bento will help chase the Monday blues away, plus it is also quite timely for the coming Easter day.

The ingredients for the character portion included:
Bunny (rice, pink sushi mix, hanpen, seaweed)
Window (thin egg sheet, ham)
Flower and ledge (ham, edamame beans, flower furikake chips)

The side dishes for this bunny bento were baked salmon, ketchup prawns, sautéed garlic shiitake mushrooms, stir fry broccoli, lettuce,  baked pumpkin, edamame beans and red currant berries. 





The egg sheet with cute small flower pattern was created by frying a thin egg sheet with the yolks and whites separately and make use of a cutter.

I thought I will re-share my earlier recipe post to make polka dot pattern egg sheet. Frankly I think the polka dot patterned looked better as the flower cut outs were not as defined. Perhaps next time I will try heart shape!


RECIPE for Cute Polka Dot Egg Sheet for Bento

*Recommend to use a good quality non-stick fry pan. This is to enable you to evenly cook the egg sheet and the egg sheet will also be easily removed.
*I used round cutters here but really, you can create any patterns you desire with other shape of cutters.
Eggs 2 (yolks and whites separated)
1. Oil the pan and pour in the egg yolk mixture. (do not turn on the heat or gas yet). Spread the egg mixture evenly in a circular fashion.
*You can use a tamagoyaki rectangular pan instead too. It works the same.
2. Cover the pan with a lid and turn on the heat.
3. Cook the egg at low heat. At high heat, it causes bubbles and you would not able to achieve a smooth egg sheet.
4. Cook until the sides are cooked. Turn off the heat, remove the pan from heat. Let the egg sheet sit in the pan for about 30 seconds. *This is to use the remaining heat to cook the egg sheet thoroughly without causing burns or bubbles in the egg sheet.
5. You should have a nice smooth egg sheet.
6. Transfer the egg sheet on to your worktop or chopping board.
7. Using a cutter (any shape as you desire), stamp and cut out the pattern.
8. Place the egg sheet back to your fry pan with the 'nice' side facing up. Gently and slowly scoop in the egg white into the cut out areas. (do not turn up the heat yet).
9. Once all the cut out areas are filled with the egg white, cover the pan with a lid and cook at low heat again.
10. Once the egg white are cooked, your patterned egg sheet is ready! :)
11. The last thing is to pack this into your bento box! Have fun :)
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