Steamed Matcha Cakes

 

Wet ingredients (makes 8 pieces) 

2 eggs

2 tablespoons canola / sunflower oil

4 tablespoons castor sugar
4.5 tablespoons maple syrup

140g natural yoghurt

Dry ingredients

1 cup plain/cake flour (150g)
1.5 teaspoon double action baking powder 
3 teaspoons green tea powder

Method
1. You need 8 ramekins or small bowls. Place a muffin/cupcake liner into each and set aside.

2. Fill your steamer or a big pot or wok with water. Turn on the heat and bring it to a boil.    

3. In a big bowl, beat egg lightly with a balloon whisk. Add all other wet ingredients and mix to combine. You don't have to beat till light and fluffy, well combined will do.  
 

4. Add all dry ingredient into a bowl and give it a good mix. Sift dry ingredients into wet mixture. Mix well with spatula or whisk to combine. Do not over mix.

 

5. Scoop into muffin/cupcake liners place in a ramekin or small bowl , 2/3 filled. Steam on medium low heat for 10 minutes. If your steamer cannot fit all, you can steam them in 2 batches.
 

6. Remove and cool slightly on a rack. Serve warm or cooled. They are soft and moist.

  

Note :

The top of the cake will not look nice if water from the cover drips on it, so don't place them too close to the edge . You can also wrap the cover with a cloth, this helps to prevent dripping.