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 not add more Sugar.
18cm OR smaller Round Tin
1/2 cup Milk
1/4 cup Condensed Milk
30g Butter *OR 2 tablespoons Vegetable Oil
1/2 teaspoon Vanilla Extract
1 cup ‘Tsubu-an’ (Sweet Azuki Paste)
1 cup Self-Raising Flour
- 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, Butter and Vanilla 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.
- Beat in Eggs, one at a time, and mix well. Add ‘Tsubu-an’ (Sweet Azuki Paste) and combine, then sift in Self-Raising Flour and mix well.
- Heat the steamer with enough water to steam for 30 minutes. *Note: Today 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.