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.

Cake Tin

18cm OR smaller Round Tin


1/2 cup Milk
1/4 cup Condensed Milk
30g Butter *OR 2 tablespoons Vegetable Oil
2 Eggs
1/2 teaspoon Vanilla Extract
1 cup ‘Tsubu-an’ (Sweet Azuki Paste)
1 cup Self-Raising Flour

  1. 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.
  2. *Note: You can make 4 to 6 small cakes using ramekins or mugs.
  3. 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.
  4. 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.
  5. Heat the steamer with enough water to steam for 30 minutes. *Note: Today I used a pot and a flat steamer rack.
  6. 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.
  7. Enjoy the cake warm, though it’s still soft and tasty when cold.