Mar 18 2012
Oh dear! It has been ages since I posted here!! Not that I have stopped cooking, just that I really don’t have much time to edit the photos and making the effort to post. However, I have tried posting more on my bento creations as that has been an integral part of my daily must do since my boy goes to formal school now.
Also, we are adjusting to our new life here in Melbourne (we’ve just migrated here 2 months ago) so there are so much to do since a couples of months back. Not to mention I was down with severe morning sickness (yeah, it is my 3rd one!) since last August… which explained my disappearance.
Ever since moving here, I have been cooking quite a fair bit as eating out is expensive here but I kept to the favorite few recipes which are fool proof with the family.
With the kids getting older, they knew how to make requests and sometimes I just feel I need to do my bit as a mommy and give them the treats they deserved. Lately, they have been asking for cakes (and cakes sold at the supermarts are so darn sweet!) so I tried looking for simple recipes which is fast, yummy and healthy. Electricity is expensive here so I try to avoid baking with oven so steaming is the best option!
Previously, I tried making the Steamed Banana Cupcakes but that recipes is not totally fool proof (it can be quite hard sometimes) so I tried to search for another and was glad I found one which is healthy and with minimal ingredients too! You can find the original recipe here as I’ve twisted the ingredients a little to suit our taste buds (you can get creative and come up with various ingredients that you like!). It is actually a type of Japanese tea-cake which is called mushipan. I just love the light and fluffy texture when it is fresh out of the steamer!
Ingredients (Yields 8-9 medium sized cupcakes)
- 200g Plain flour
- 2tsp Baking powder (I used double action)
- 2 Eggs (60g each)
- 50g Castor sugar (I used brown sugar)
- 100ml Water
- 2tbsp Vegetable oil
- 2 Bananas (Diced and kept some for topping)
- Sieve flour and baking powder in a big bowl. Set aside.
- Beat eggs and sugar till fluffy and add in the vegetable oil and beat till well mixed.
- Mix the water and egg mixture alternately into flour until you get a thick batter.
- Heat up steamer/wok with water.
- Lined moulds with cupcake cups while you add in the diced banana into the batter before filling the cupcake cups to 2/3 full. Sprinkle some diced banana on top before sending them into the steamer.
- Depending on size of your cupcake mould… it should takes about 10-12 minutes to cook…