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Friday, August 5, 2016

Mushi Pan / Double Chocolate Steamed Cake

This is one of the dishes I prepared for the marathon early on blogging marathon when I did the global cuisine and has been in my drafts folder for the past two years. This was supposed to be for J - Japan which I tried twice and these steamed cakes had turned out nice and fluffy each time. The original recipe is egg-based one and the buns had nice domes with slight cracks. I used different egg substitutes each time I made them but both times the tops cracked and I wasn't happy with the look and so another dish was picked for that event. However as I mentioned earlier, they have perfect texture and taste and my kids loved them. And so I thought why not publish it at least now? Perfect tasting dishes don't need to look perfect, right? Besides they can be prepared in a small quantity and one doesn't need to turn on the convection oven to prepare these. These are steamed and are ready on the table in a short time, the time that one needs to preheat the oven. And of course these cupcakes can be topped with frosting and none can get wiser about any cracks on the top. :)

The original recipe gave two versions, one with corn and cheese and the other one with chocolate and I went with the latter. I  prepared these in a wide pressure pan though they can be steamed in a frying pan with a lid.
Recipe Source: Here
1/2 cup all purpose flour
1 tsp. baking powder
1.5 tbsp. unsweetened cocoa powder
1 egg substitute
3 tbsp. milk
2 tbsp. sugar
2 tbsp. vegetable oil
2 to 3 tbsp. chocolate chips
4 ramekins + 4 cupcake liners / 4 steel bowls

* Glass ramekins with paper liners can be used if using the frying pan. I used small stainless steel bowls. Cover the lid with kitchen towel. This will prevent the water formed from condensation to drop on the steamed cakes.
* Add water to a wide pressure / frying pan so that the water level would come halfway up the ramekins / bowls being used. Bring the water to a boil.
* Sift flour, cocoa powder and baking powder into a bowl. Whisk egg substitute, milk, sugar and oil together in another bowl until combined. Pour the wet ingredients into the dry ingredients and mix to combine. Stir in the chocolate chips.
* Pour the mixture up to 2/3rd of the paper liner / cups. Place the ramekins / bowls into the pan and cook covered on medium heat, until a skewer inserted at the center comes out clean, about 8 to 10 minutes.
This is going to be a part of Blogging marathon #67 under 'Pick one appliance and Cook 3' (My choice being pressure cooker). Check here to find out what other marathoners are cooking today.



Smruti Shah said...

Wow!! I posted a steamed Lemon Souffle today. Now I have another steamed delicacy with chocolate! Looks delicious :)

Tanisha Singh said...

This blog is looking repository of food and found here every kind of food. it looks beautiful and superb in taste.share more recipe with better information resturent menu order

Sapana Behl said...

Steamed chocolate cake looks so soft and delicious.

vaishali sabnani said...

Oh , so you used your magic draft to present us a wonderful cake..looks awesome Suma.

Ritu Tangri said...

No worries about the cracks. In fact these cracks are showing the delightful interior of the cake...no wonder, they must be tasty

Harini-Jaya R said...

Wow! that is an interesting chocolate cake in a pressure cooker.

Priya Suresh said...

Steamed cake looks fabulous to give a try without any fail. Well done.

Taj Mahal Tour By Car said...

that is looking yummy and delicious. this has made me so hungry.