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!