Matcha Steamed Cake
User Reviews
5
Matcha Steamed Cake
Description
The Matcha Steamed Cake combines matcha powder with baking powder-sifted flour to produce a light, fluffy batter enriched with egg, honey, yogurt, and neutral oil. The steaming method cooks the cakes gently, avoiding a crust or dryness, resulting in a soft crumb throughout. This process also preserves the vibrant green color and subtle flavor of the green tea.
Using ramekins lined with cupcake liners, the batter is evenly portioned and steamed over simmering water. The towel-wrapped lid prevents condensation from dripping onto the cakes, maintaining their delicate surface. The natural sweetness from the honey and sugar complements the slightly bitter matcha, achieving a balanced flavor profile.
These cakes can be served plain or garnished with a dollop of sweet red bean paste for added texture and sweetness, providing a traditional touch that pairs well with the green tea notes.
Ingredients
- 1 egg large, 50 g each without shell
- 1 Tbsp neutral oil
- 1 Tbsp honey
- 3 Tbsp PLAIN yogurt
- 1½ Tbsp sugar
- ½ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp green tea powder matcha
For the Garnish (Optional)
- red bean paste you can make my homemade Anko recipe, sweet, aka anko
Instructions
- Gather all the ingredients. I use 6 oz Pyrex glass ramekins (custard cups).
- Wrap a frying pan lid with a kitchen towel. This will prevent condensation from falling onto the cakes while steaming.
- Place 4 empty ramekins in a frying pan and pour enough water into the pan to go halfway up the exterior sides of the ramekins. Take out the ramekins, cover the pan with a lid, and bring the water to a boil.
- Meanwhile, place a cupcake liner inside each ramekin.
- In a medium bowl, add 1 large egg (50 g each w/o shell) and 1 Tbsp neutral oil and whisk well.
- Add 1 Tbsp honey and 3 Tbsp plain yogurt. Mix well.
- Add 1½ Tbsp sugar and mix thoroughly.
- Sift ½ cup all-purpose flour (plain flour) and 1 tsp baking powder together. Then, add it to the egg mixture.
- Sift 1 tsp matcha (green tea powder) and fold until the matcha powder is well incorporated into the batter.
- Divide and pour the batter evenly into the lined ramekins.
- When the water starts to boil, place the filled ramekins inside the pan.
- Cover with the lid and steam over medium-low heat for 12–14 minutes.
- To test if the steamed cake is ready, insert a skewer in the center of the cake and see if it comes out clean (no wet batter). Do not overcook as the cakes will become hard. When done, remove the ramekins from the pan and serve with sweet red bean paste (anko).
To Store
- I recommended enjoying it immediately or on the same day since the steamed cake gets harder. You can re-steam them before serving (I don‘t recommend microwaving).
Nutrition Information
Show DetailsNutrition Facts
Serving: 4steamed
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 131mg | 5% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 132IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 87mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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