Baileys Irish Cream Yogurt Mushi-Pan (Steamed cake, 蒸しパン, 日式蒸蛋糕)

With the realisation that sodium is present in baking powder and baking soda, I have begun to cut down on the amount added to homemade snacks.  

This Japanese Steamed cake uses minimal amount of baking powder and baking soda in the recipe, without compromising the fluffiness of the end product.

Baileys Irish Cream Yogurt Mushi-pan

Ingredients (Makes 4)

  1         Large egg (about 58-60g without shell)
  60g     Plain yogurt
  18g     Sugar
1/2tsp   Baileys Irish Cream / Vanilla extract
1TBS    Vegetable oil (optional)
        
    70g   All purpose flour / cake flour 
1/8 tsp  Baking powder (double-acting)
1/8 tsp  Baking soda (added to neutralise the acidity of yogurt and also provide extra lift)

Instructions

1.   Fill up the steaming pot with 1/4 water.  Heat up the water.

2.   Into a large bowl, sieve flour, baking powder and baking soda.
3.   In another bowl, add egg, yogurt, sugar, baileys and vegetable oil.

4.   Whisk the egg batter lightly till sugar dissolves.

5.   Pour the batter into the dry ingredients.  Whisk till just combine, do not overmix.

6.    Use the spatula to get it a final stir.  Spoon into 4 ramekins with paper liners or silicone moulds till 75%/80% full.

7.   Put the ramekins onto the steamer basket and steam on medium flame for about 9 to 10min.

8.   Voila!  Baileys Irish Cream Mushi Pan is served!   Enjoy while it's warm.