These were made at the same time I did the basic, chocolate and marbled Mushi Pan [here]. For this Mushi Pan, I followed Agnes's recipe [here] but I replaced the milk with coffee milk. I used Vietnamese 3 in 1 coffee sachet. Agnes's mushi pan 'smiled' beautifully but mine doesn't crack at all but the cake tasted good and is soft and moist. From the comments I received earlier, these steamed cakes need not necessarily crack upon steaming.
Ingredients - with slight modifications
[makes 4 small cakes]
1 large egg
30 gm castor sugar [original uses 40 gm]
60 ml milk coffee [1 sachet 3 in 1 instant coffee dissolve in 60 ml hot water]
1 tbsp vegetable oil
100 gm cake flour
1 tsp double action baking powder
- Whisk egg and sugar lightly in a mixing bowl, add in milk and oil. Mix till well combined.
- Sieve flour and baking powder into egg mixture and whisk with a hand whisk until batter is smooth [the batter is quite thick].
- Spoon batter into cupcake casings until 3/4 full and steam for 15 minutes to cook or until the skewer inserted comes out clean. I used an electric steamer to steam these cakes.
- Turn off the heat and remove cakes to cool. Serve immediately, warm or in room temperature. These cakes also can be refrigerated and steamed before serving.
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