Double Cheese Mushi Pan Recipe

Introduction

Double Cheese Mushi Pan is a fluffy Japanese steamed cake that’s rich with the creamy flavor of cheese. This simple yet delicious treat is perfect for a light snack or a unique breakfast option.

Ingredients

• 1 cup flour
• 2 eggs
• 3/4 cup milk
• 1 cup cheese, shredded (use a mix of your favorite cheeses)

Instructions

1. Step 1: In a large bowl, whisk the eggs and milk together until well combined.
2. Step 2: Gradually add the flour to the egg mixture, stirring gently to form a smooth batter without lumps.
3. Step 3: Fold half of the shredded cheese into the batter for added flavor and texture.
4. Step 4: Pour the batter evenly into greased small molds or muffin cups.
5. Step 5: Sprinkle the remaining cheese on top of each portion for a cheesy crust.
6. Step 6: Place the molds in a steamer and steam over medium heat for about 15-20 minutes, or until the cakes are puffed up and a toothpick inserted comes out clean.
7. Step 7: Remove from the steamer and let cool slightly before serving warm.

Tips & Variations

• Use a mix of mild and sharp cheeses for a deeper flavor profile.
• Add finely chopped herbs like chives or parsley to the batter for a fresh twist.
• For a sweeter version, substitute cheese with cream cheese and add a bit of sugar to the batter.
• Make sure to cover the steamer with a clean kitchen towel under the lid to prevent water droplets from dripping onto the cakes.

Storage

Store leftover Mushi Pan in an airtight container in the refrigerator for up to 2 days. Reheat gently by steaming again for a few minutes or microwaving briefly to regain fluffiness without drying out the cake.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour or should I use cake flour?

All-purpose flour works well for this recipe, but cake flour will make the Mushi Pan even lighter and softer due to its lower protein content.

What if I don’t have a steamer?

You can create a makeshift steamer by placing a heatproof rack inside a large pot with a little water at the bottom. Cover the pot tightly and steam the cakes over simmering water as instructed.

Double Cheese Mushi Pan Recipe

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4.5 from 119 reviews

Double Cheese Mushi Pan is a soft and fluffy Japanese steamed cake infused with generous amounts of cheese, creating a delightful combination of savory and sweet flavors. Perfect as a light snack or dessert, this cake’s airy texture and rich cheesy taste make it an irresistible treat for cheese lovers.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 small Mushi Pan cakes 1x
• Category: Dessert
• Method: Steaming
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Batter Ingredients

• 1 cup all-purpose flour
• 2 large eggs
• 1/2 cup milk
• 1/2 cup shredded cheese (cheddar or your choice)
• 1/2 teaspoon baking powder
• 1/4 cup sugar
• 1/4 teaspoon salt

Topping

• Additional shredded cheese for topping (about 1/4 cup)

Instructions

1. Prepare the batter: In a mixing bowl, combine the flour, baking powder, sugar, and salt. In a separate bowl, beat the eggs and mix with the milk. Gradually add the wet ingredients into the dry ingredients, stirring gently until smooth. Fold in half of the shredded cheese into the batter to incorporate the cheese flavor evenly.
2. Pour batter into molds: Grease small heatproof molds or silicone molds lightly with oil or butter. Pour the prepared batter into the molds, filling them about 3/4 full to allow room for rising.
3. Top with cheese: Sprinkle the remaining shredded cheese on top of each mold to create a cheesy crust once steamed.
4. Steam the cakes: Place the molds into a steamer basket. Steam over boiling water for 15-20 minutes, or until the cakes are set and fluffy. Avoid lifting the lid during steaming to ensure even cooking.
5. Cool and serve: Carefully remove the molds from the steamer and allow the Mushi Pan to cool for a few minutes before removing them from the molds. Serve warm or at room temperature as a savory snack or breakfast treat.

Notes

• You can substitute the cheese with different varieties like mozzarella or parmesan for a different flavor profile.
• Do not skip the steeping step as it greatly affects the fluffiness of the cake.
• Ensure the water is boiling before placing the molds inside to get an even steam.
• Use silicone molds for easy removal of the cake or lightly grease metal molds.
• This cake is best consumed fresh but can be stored covered in the refrigerator for up to 2 days.

Keywords: Double Cheese Mushi Pan, Japanese steamed cake, cheesy steamed cake, savory Mushi Pan, fluffy steamed bread