Kōn to Chīzu Mushi Pan コーンチーズ蒸しパン (Corn & Cheese Steamed Cake)

Kōn to Chīzu Mushi Pan コーンチーズ蒸しパン (Corn & Cheese Steamed Cake)

Ingredients:

1 large Egg

2 tbsp Low-fat Milk

25g White Sugar

1 tbsp Canola Oil

75g Cake Flour or All-purpose Flour

1 tsp Baking Powder

1/4~1/3 cup Cheese, grated

1/4~1/3 cup Sweet Corn Kernels

Instructions:

Prepare the ramekins. Place cupcake liners in each ramekins.

Prepare the steamer pan. Place the ramekins in the steamer pan. Pour water in the steamer pan, halfway up the sides of the ramekins; then remove the ramekins.

Cover the steamer lid with a cheese cloth to prevent water from dropping unto the steamed cakes later when steaming.

Cover the steamer pan with the lid, and slowly bring water to a boil.

In a large bowl, crack-in the egg, and whisk until frothy.

Add-in the milk, and sugar; mix thoroughly until sugar is well-dissolved.

Pour-in oil, and whisk until well combined.

Sift-in flour, and baking powder in the egg mixture, mix until smooth and lump-free.

Add-in the cheese, and sweet corn; fold until well-combined.

Place a cupcake liner in ramekins.

Divide and pour the mixture into the ramekins.

Gently place the ramekins inside the steamer pan. (Be very careful not to scald yourself with the steam!) Cover with the lid and steam over medium heat for 12-15 minutes.

Turn off the heat, and remove the ramekins carefully from the steamer pan immediately.

Remove the steamed cakes from the ramekins. Serve warm.

Happy Eating!!

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