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 I bought from a Daiso shop for A$2.80.

Cake Tin

18cm OR smaller Round Tin


1/2 cup Milk
1/4 cup Condensed Milk *optional
*Note: Condensed Milk can be replaced with 50g melted White Chocolate, but it is also optional
30g Butter *OR 2 tablespoons Vegetable Oil
1/4 cup Sugar
1/2 teaspoon Vanilla Extract
2 Eggs *room temperature
1 cup Self-Raising Flour
1 tablespoon Matcha Powder

  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 and Butter 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. Add Sugar and Vanilla Extract, and mix well with a whisk. Beat in Eggs, one at a time, and mix well. Sift in Self-Raising Flour and Matcha Powder, and mix well until smooth.
  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.