These steamed cakes with Matcha tea and blueberries are light and fluffy like a cloud, perfect for a snack or a healthy breakfast. They are steamed in a small rice cooker and steamer, instead of baked, so they prepare quickly in just 20 minutes, as per Japanese and Chinese tradition.
It’s a bit difficult to describe the taste of Matcha tea because it has a unique, rich, and herbal flavor. In Asian countries, it is not only used as ceremonial tea but also to prepare many culinary recipes, such as cakes, cookies, creams, and other delicious desserts.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 12 Pieces
- Cooking methods: Steaming
- Cuisine: Asian
Ingredients
- 4 eggs
- 1 pinch salt
- 80 sugar
- 80 all-purpose flour
- 5 g matcha tea (for culinary use)
- 1 tablespoon sunflower oil (or corn oil)
- to taste blueberries
Steps
In a large bowl, place the whole eggs with 1 pinch of salt and half the sugar.
With an electric whisk, beat them at maximum speed. After two and a half minutes, add the remaining sugar and continue beating the eggs until 5 minutes.
Sift the flour and Matcha tea together, then mix the powders.
Add the flour with Matcha tea to the egg and sugar mixture in two parts, mixing by hand with a spatula. Incorporate the ingredients well, then finally add the sunflower or corn oil.
Prepare sturdy paper cups, about 2.75 inches in diameter and 1.4 inches high, and brush them with oil, or spray with a releaser. With this dose, you will get 12.
Pour 3 tablespoons of mixture into each cup, leaving at least 0.4 inches from the top. Insert a blueberry in the center and place them in the steamer, one next to the other.
In my electric steamer, I can cook 4 cakes at a time.
Steam cook for 15 minutes, then let them rest for 3 minutes with the steamer turned off, before taking them out.
Let them cool and finally remove them from the cups. Serve at room temperature or cold, garnished with more blueberries and a dusting of powdered sugar with Matcha tea.
