Steamed Banana Muffins
Huh? You asked, what’s that, steamed muffins? Yes, nothing wrong with your eyes or my typing skill for that matter – that’s correct, I steamed my muffins!
Well, actually the wacky part of my mind sprung that idea and took me by surprise too – I was craving for a Chinese-styled steamed sponge cake, but could not be bothered to do all the egg-whisking. So was thinking of a simple and fast way to steam something that would at least resemble the sponge cake. So what’s the simplest and faster way to whisk, pardon the pun, up something delicious – muffins of course! I thought, why-ever not – I took a Banana Muffins recipe and adapted it. Voila, it actually worked and they were so soft and spongy that I was quite taken aback! Well, well, well, how come nobody has thought of this before! I kept asking myself…… Next up, might even try to steam my favourite blueberry muffins, what do you think?
Makes 6 Chinese teacups.
[Ingredients]
150g self-raising flour
80g caster sugar
1/2 cup (approx. 125g) mashed banana, from 1 large over-ripe banana
1 teaspoon lemon juice
1/2 teaspoon vanilla essence
1 egg, lightly beaten
50ml corn oil
50ml milk
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Prepare the steamer and boil the water. Put 6 empty Chinese teacups in the steamer and heat them up, at least 10 minutes.
2. Sift flour and sugar into a mixing bowl.
3. Mash the banana, add lemon juice to it.
4. Mix together lightly beaten egg, corn oil, milk and vanilla essence.
5. Add the mashed banana and liquid mixture into the flour mixture. Quickly and lightly fold in as you would muffin batter. Do not over-mix.
6. Divide the batter evenly into the six hot teacups.
7. Steam over rapidly boiling water for about 25 minutes. Serve hot or cold.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Well, actually the wacky part of my mind sprung that idea and took me by surprise too – I was craving for a Chinese-styled steamed sponge cake, but could not be bothered to do all the egg-whisking. So was thinking of a simple and fast way to steam something that would at least resemble the sponge cake. So what’s the simplest and faster way to whisk, pardon the pun, up something delicious – muffins of course! I thought, why-ever not – I took a Banana Muffins recipe and adapted it. Voila, it actually worked and they were so soft and spongy that I was quite taken aback! Well, well, well, how come nobody has thought of this before! I kept asking myself…… Next up, might even try to steam my favourite blueberry muffins, what do you think?
Makes 6 Chinese teacups.
[Ingredients]
150g self-raising flour
80g caster sugar
1/2 cup (approx. 125g) mashed banana, from 1 large over-ripe banana
1 teaspoon lemon juice
1/2 teaspoon vanilla essence
1 egg, lightly beaten
50ml corn oil
50ml milk
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Prepare the steamer and boil the water. Put 6 empty Chinese teacups in the steamer and heat them up, at least 10 minutes.
2. Sift flour and sugar into a mixing bowl.
3. Mash the banana, add lemon juice to it.
4. Mix together lightly beaten egg, corn oil, milk and vanilla essence.
5. Add the mashed banana and liquid mixture into the flour mixture. Quickly and lightly fold in as you would muffin batter. Do not over-mix.
6. Divide the batter evenly into the six hot teacups.
7. Steam over rapidly boiling water for about 25 minutes. Serve hot or cold.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Labels: Asian Cakes, Quick Breads
posted by SeaDragon @ 13.3.05
5 Comments:
hi SeaDragon
I have been following your blog for a while now :) All your recipes stir up my cravings for home food! This steamed muffin is so clever. Just perfect for those without an oven. I will let you know my result when I have tried it out. I am thinking to do a sweet potato version.
pinkcocoa,
Welcome, I was surprised by the result too. Will wait to hear how yours turn out :)
hiya SeaDragon,
I made your steamed muffin today with sweet potato. It's so yummy. Thanks so much for sharing the recipes! I served it with caramel sauce but the combination was not as good. I still prefer to enjoy these muffins on its own. :-)
If you are interested, here's my post about your wonderful muffin with caramel sauce:
http://tabetai.blogspot.com/2005/03/shf6-bailey-caramel-sauce-over-steamed.html
pinkcocoa,
Yours look yummy too, I might try using kumara one of these days too :)
Attracted to your blog. Thank you for your recipe..
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