Mucho Matcha, Mushipan and More

 

Today my piece on what do with matcha purchased at Minnano Japanese Grocery here in San Antonio debuted on the SA Current’s website. At the time of writing the article, I had yet to even consider matcha might go in lemonade. It makes sense – tea + lemons = very normal combo, hot or cold – but it just never occurred to me to make it. That was until I stumbled into Cha Cha Matcha this Monday in Manhattan’s Little Italy. Coming off a day of the BRAT diet, the fresh mint, fresh lemon and antioxidant rich matcha green tea felt like a tonic for my soul. Plus the interior was very Instagrammable.

All that being said, making mushipan (蒸しパン) steamed cakes are another fun way to use your matcha in a way that isn’t just drinking it old-school style.

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Below is the recipe I provided here, just with pictures:

Green Tea Mushipan
Recipe makes about three 4-inch inch round size cakes, or about 10 muffin size mushipan

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Special equipment needed:
Bamboo steamer
Vessel for batter (I used creme brulee ramekins, but any baking vessel that fits into the steamer should work. Minnano carries some cookware so ask the staff for the mushipan advice if you have concerns).

Ingredients
3 teaspoons matcha green tea powder
¾ cup steamed bun or bao flour (can be substituted with cake flour)
¼ teaspoon baking powder
3 eggs
½ cup sugar
¾ teaspoon vanilla extract
1 tablespoon water

Begin by sifting together the matcha, flour and baking powder.


Afterwards, separate the yolks and whites of the eggs. Be especially careful not to get any yolk in the whites, as it will prevent the whites from whipping properly.

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Put the yolks in a large bowl along with the vanilla, water and sugar. Beat the ingredients until they take on a pastel yellow hue, then fold in the flour mixture.

In a new separate bowl (this is important as you want to avoid any trace of yolk) beat the whites with an electric mixer until stiff peaks form. Fold the egg whites into the other mixture carefully so that the batter is fluffy and full of air.

Put a pot of water on the stove to be the base under the bamboo steamer, and set the heat to medium-high. I used the 6 mark on a knob that goes up to 10 as the hottest. Make sure to put enough water so that it won’t need to be refilled while the mushipan is cooking.

Pour the batter into your ramekin, cake pan, silicone bakeware or whichever vessel you will be using. Bamboo steamers have multiple levels, so I had a ramekin on each of the two levels.

Set the vessel in the steamer and put the lid on top. My cakes were fluffy with a toothpick coming out clean after 20 minutes, but cook time may vary depending on the size of your bakeware.

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The cakes can be cooled on a wire rack but are best served while warm. Their subtle sweetness pairs well with coffee or milk.

 

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