Matcha Mushipan Recipe (Steamed Green Tea Cake)

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Matcha Mushipan have a beautiful green color and lots of candied beans are mixed in. The meringue gives them a fluffy and moist texture. The color and the aroma of the matcha are amazing!

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Matcha Mushipan (Steamed Green Tea Cake)
Votes: 20
Rating: 4.3
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Course Dessert
Cuisine Japanese
Cook Time 35 minutes
Servings
pieces
Translator Get Francis Mug
Course Dessert
Cuisine Japanese
Cook Time 35 minutes
Servings
pieces
Translator Get Francis Mug
Votes: 20
Rating: 4.3
You:
Please leave a 5 star rating if you like the recipe! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Ingredients
Batter
Other Ingredients
  • 60 g Amanatto a type of candied beans, soft type
  • Amanatto for topping, soft type
Kitchen Tools
  • 6 Ramekins 5cm/2" diameter
  • 6 Cupcake Liners
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
  1. Let’s make the batter. Add the milk to the egg yolk and mix to combine. Then, add the sugar and dissolve it completely.
    Let’s make the batter. Add the milk to the egg yolk and mix to combine. Then, add the sugar and dissolve it completely.
  2. Beat the egg white until it reaches a stiff peak stage. Adding the meringue to the batter will create a fluffy and moist texture.
    Beat the egg white until it reaches a stiff peak stage. Adding the meringue to the batter will create a fluffy and moist texture.
  3. Combine the cake flour, matcha green tea powder, baking powder and a pinch of salt. Stir to mix. Then, sift the flour into the bowl of the egg mixture.
    Combine the cake flour, matcha green tea powder, baking powder and a pinch of salt. Stir to mix. Then, sift the flour into the bowl of the egg mixture.
  4. Mix in the flour but avoid overmixing. Alternatively, you can make chocolate mushipan by adding cocoa powder instead of the matcha powder.
    Mix in the flour but avoid overmixing. Alternatively, you can make chocolate mushipan by adding cocoa powder instead of the matcha powder.
  5. Add one third of the meringue and fold in the batter. This will make the batter slightly soft and help to combine the rest of the meringue.
    Add one third of the meringue and fold in the batter. This will make the batter slightly soft and help to combine the rest of the meringue.
  6. Add the rest of the meringue. Avoid overmixing to keep the foam from breaking otherwise the soft texture will be lost.
    Add the rest of the meringue.  Avoid overmixing to keep the foam from breaking otherwise the soft texture will be lost.
  7. When the meringue is almost combined, add the amanatto, a type of Japanese candied beans. And fold in the batter again. You can also use chocolate chips instead of the candied beans.
    When the meringue is almost combined, add the amanatto, a type of Japanese candied beans. And fold in the batter again. You can also use chocolate chips instead of the candied beans.
  8. Place a cupcake liner in the ramekins and add an equal amount of the batter to each.
    Place a cupcake liner in the ramekins and add an equal amount of the batter to each.
  9. Top with the amanatto and gently press the beans to attach them to the batter.
    Top with the amanatto and gently press the beans to attach them to the batter.
  10. Let’s cook the mushipan. Bring the water to a boil. Then, turn off the burner. Place the ramekins into the steamer and heat it again.
    Let’s cook the mushipan. Bring the water to a boil. Then, turn off the burner. Place the ramekins into the steamer and heat it again.
  11. When the water begins to boil again, cover and steam the mushipan on medium low heat for about 13 minutes.
    When the water begins to boil again, cover and steam the mushipan on medium low heat for about 13 minutes.
  12. Pierce the mushipan with a bamboo stick. If the stick comes out clean, they are ready. Turn off the burner.
    Pierce the mushipan with a bamboo stick. If the stick comes out clean, they are ready. Turn off the burner.
  13. Remove and place them onto a cooling rack. When cooled, remove the mushipan from the ramekins.
    Remove and place them onto a cooling rack. When cooled, remove the mushipan from the ramekins.
Recipe Notes

This dessert doesn’t use any butter or vegetable oil, creating a light flavor so people on a diet should definitely try this recipe.
You can store the mushipan in the freezer. When you thaw, microwave them a little at a time until slightly warmed up.

Cooking with Dog

Cooking with Dog is a YouTube cooking show featured by a canine host Francis and a mysterious Japanese Chef whose real name is not disclosed.
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Dorisimo

Can i use fresh berries like blueberries and omit the green tea powder

Merle

The recipe is great. I ate the leftovers with ice cream, it was delicious😊

pole

absolutely love it tasted delicious

Shelley

Can I make this with a cake pan instead? If yes, what size would you suggest? 6 inch? Thanks!

Shelley

Thank you! I will let you know how it turns out 🙂

Sunday

Hi! Is it possible to do it without sugar? I would like to make for my baby 🙂 Thanks for the recipe!

Sunday

Thank you so much for the reply! I will try it out soon!