Soft Matcha Steamed Cakes Without an Oven

You don't need an oven for matcha steamed cakes. A covered pan heats four ramekins filled with an egg and yogurt batter containing about 1 tsp (2 g) of matcha. Allow 25 minutes and serve these little cakes warm with a little anko, sweet red bean paste.

• Prep time 10 minutes
• Cook time 15 minutes
• Total time 25 minutes
• Yield 4 small cakes
• Equipment four heatproof ramekins of about 6 fl oz (180 ml), four paper liners, deep pan with lid, clean cloth secured to the lid, two bowls, sieve, whisk, spatula, and wooden skewer

Steam keeps the surface pale and soft in this Japanese matcha dessert.

Ingredients for matcha steamed cakes

• 1 large egg, about 1.8 oz (50 g) without its shell
• about 1 tbsp (15 ml) neutral oil
• about 1 tbsp (15 ml) honey
• 1.6 oz (45 g) plain yogurt
• 0.7 oz (20 g) granulated sugar
• 2.1 oz (60 g) wheat flour
• About 1 tsp (4 g) baking powder
• about 1 tsp (2 g) matcha
• 2.8 oz (80 g) anko for serving, optional

How to make matcha steamed cakes

1. Place the four empty ramekins in the deep pan.
2. Pour water into the pan up to halfway along the outside of the ramekins, then take them out.
3. Heat the covered water until it boils.
4. Secure a clean cloth under the lid to catch condensation, keeping all fabric away from the flame.
5. Put a paper liner in each ramekin.
6. Whisk the egg with about 1 tbsp (15 ml) of neutral oil in a bowl.
7. Add about 1 tbsp (15 ml) of honey and 1.6 oz (45 g) of yogurt, then mix.
8. Add the 0.7 oz (20 g) of sugar and whisk to distribute it.
9. Sift 2.1 oz (60 g) of flour and about 1 tsp (4 g) of baking powder into a second bowl.
10. Fold these dry ingredients into the egg mixture without beating for long.
11. Sift about 1 tsp (2 g) of matcha over the batter and stir until the color is even.
12. Divide the batter among the four liners.
13. Place the ramekins in the simmering water in the pan.
14. Cover and cook for 12 to 14 minutes over medium-low heat.
15. Insert a skewer into the center of a cake; it should come out without wet batter.
16. Remove the ramekins with heat protection.
17. Serve the four cakes warm with about 0.7 oz (20 g) of anko each if you choose that topping.

We measure the water using the empty ramekins so it won't spill into the liners. The cloth secured under the lid catches droplets that could mark the cakes' surfaces; check that no edge hangs toward the heat. Cooking too long firms up the crumb. Test with the skewer after twelve minutes, then continue briefly if it still has batter on it.

Which tea works in a steamed batter?

We add our Essence powder for baking to the batter before steaming. About 1 tsp (2 g) for four portions leaves the sweet anko noticeable. Sift the matcha after the other dry ingredients to check that it spreads evenly.

How is it different from an oven-baked cake?

The lid keeps these cakes pale and soft. In the oven, the round matcha cake forms a crust and is cut into slices.

Our tip. Arrange the ramekins in the pan before pouring the batter: their size must leave enough space to put the lid back on without touching the cakes.

Allergens. Egg, milk, and wheat; check the anko label. The steam and ramekins are very hot when you lift the lid.