The batter of these Carrot Buns is very soft and the buns will expand double in size. The cupcake cases need to be strong enough to support. If the cases that you use are not strong, place them in ramekins or teacups, OR you can grease the ramekins or teacups and directly pour the butter in …
Steamed cakes are very popular in Japan. Many people still don’t have an oven in their kitchen, steaming is a popular method to make cakes. It’s energy-efficient, too. You won’t find ‘Sugar’ in this recipe. That’s because ‘Tsubu-an’ (Sweet Azuki Paste) and Condensed Milk contain a lot of Sugar. This cake is very sweet. Do …
Steaming is a brilliant way to make cakes. It makes the softest and moistest cakes. You don’t need any special equipments. I use a cake tin, but you can cook this cake in a heat-proof bowl, ramekins, mugs, baking-paper-lined bamboo basket or anything you can pour the cake mixture in. Makes 18cm OR smaller Round …
Steaming is not the popular method to make cakes in Australia. I have made cakes using different methods such as oven, steamer, frying pan and rice cooker, and I can say that the steamer makes the softest and moistest cakes. Today, to make this cake, I used a pot and a flat steamer rack, which …
Based on my ‘Steamed Cream Cheese Cake’, I made a larger steamed cake. As I am such a big fan of Rum & Raisins (Sultanas), I added them to the cake. This ‘Steamed Cream Cheese Cake With Rum Raisins’ is so soft, moist and fluffy like a soufflé. And it is alcoholic, so it’s only …
When I was a child, my mother often made sweets using sweet potatoes. In those days, no one had the oven in their kitchen, so she used a steamer to make cakes. These ‘Steamed Sweet Potato Cakes’ taste different from what I used to eat in Japan, because Sweet Potatoes are different. I miss Japanese …
These days in Japan, many people have an oven in their kitchen, but it is most likely bench-top oven, rather small and looks like a microwave. Home baking is still not very popular over there. When I was a child, no one had the oven. But my mother and grandmother used to make cakes. How? …
When I was a child, my family’s breakfast was ‘Toast & Hot Drink’, not ‘Miso Soup & Rice’. When we were out of bread, my mother made steamed buns for us. Sometimes she made pancakes, but it seemed steamed buns were the easiest to make for her. She often made ‘Raisin Buns’. I make them …
These dumplings are almost identical to my ‘Daifuku Mochi’, but they are made in a totally different way. This time, I used ‘Azuki’ Red Bean Paste for the filling, but Custard is also recommended. The sweet pastes that can be made from Canned Butter Beans are also very nice. The Coconut coating of these dumplings …
This recipe is for 2 servings, but you can easily make it half for single serving. If using half of an egg is bothering, just use the whole or add extra cream or milk instead. Mixing the ingredients can be done in a ramekin or mug, and cook in the microwave for 60-90 seconds. You …
These ‘Muscovado Dates & Walnuts Cupcakes’ can be baked in the oven or even microwaved. But the result is best when steamed. When soft batter is steamed instead of baked, the cupcakes become very soft and tender. That’s why I often love to steam. It’s quicker, too. However, when I took this photo, I did …
This recipe doesn’t require yeast. My mother used to make these ‘Anman’ (Steamed Azuki Buns) quite often, and my sisters and I loved them always. This is her quick and easy recipe. Makes 8 Buns Ingredients 8 heaped-tablespoonfuls Tsubu-an OR Koshi-an Pastry1 & 1/2 cups Self-Raising Flour2 tablespoons Sugar1 pinch Salt1 large Egg1 tablespoon Vegetable …