Raisin Mushi-pan (Japanese Steamed Cake)
レーズン蒸しパン · Rēzun Mushi-pan
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Mushi-pan, literally "steamed bread," is a soft, pillowy little cake that is a staple afternoon snack in Japanese preschools. There is no oven and no egg involved: you simply whisk together a quick batter and steam it, which gives a light, moist crumb that toddlers can chew easily. Plumping the raisins in hot water first makes them soft and juicy, and chopping them means their gentle sweetness is spread through every bite.
Added. Open the recipe helper (bottom right) → ☰ Menu → 🛒 Shopping list to see the ingredients for your family size.
Printing uses the number of adults and children set under Ingredients, so set those first.
Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 30 gflour
- 6 graisins
Seasonings
- 1.2 gbaking powder
- 7.5 gsugar
- 27 mlmilk
- 5.4 gvegetable oil
Directions
- 1
Soak the raisins in boiling water to plump them up, then roughly chop them.
- 2
Put the flour, baking powder, and sugar in a bowl and whisk well to combine.
- 3
Add the milk and mix until almost no dry flour remains, then add the raisins from step 1 and the oil and stir them in.
- 4
Pour the batter into a tray or cups, arrange them in a steamer, cover with the lid, and steam over high heat for about 10 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 220.5 kcal | 441 kcal | 220.5 kcal |
| Protein | 3.6 g | 7.2 g | 3.6 g |
| Fat | 6.9 g | 13.8 g | 6.9 g |
| Carbohydrates | 36.8 g | 73.5 g | 36.8 g |
| Fiber | 1 g | 2.1 g | 1 g |
| Salt equivalent | 0.2 g | 0.3 g | 0.2 g |
| Calcium | 69 mg | 138 mg | 69 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 165 mg | 330 mg | 165 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 220.5 kcal | 3.6 g | 6.9 g | 36.8 g | 1 g | 0.2 g | 69 mg | 0.3 mg | 165 mg |
| 1 adult serving | 441 kcal | 7.2 g | 13.8 g | 73.5 g | 2.1 g | 0.3 g | 138 mg | 0.6 mg | 330 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
