Matcha Chocolate Red-bean Steamed Cuppies

This is a steamed cupcake I did... a Matcha Chocolate Red Bean Steamed Cuppie. This is my personal favourite for steamed cupcakes so far.

One thing to note while steaming is to have a clean cloth over the steamer before putting on the lid. This is to prevent water droplets from dripping onto the cakes while steaming.

I used these little holders to support and hold the shape of the cuppies.

Matcha Chocolate Red-bean Steamed Cuppies
makes about 12 regular muffin-size cuppies

Ingredients:
(A) - Sieve together
250g plain flour
1/2 tsp baking powder

(B)
210g sugar
2 eggs

(C)
150ml evaporated milk

(D)
1 1/2 tbspn matcha powder
1 1/2 tbspn unsweetened cocoa powder

(E)
Red bean paste

Method:

1. Sieve ingredients in (A) and set aside.

2. Using an electric whisk, whip ingredients in (B) till thick and creamy. (about 8 minutes)

3. Add evaporated milk and mix till well blended.

4. Sift in flour mixture (A) and fold in till well combined.

5. Divide the batter into 2 batches. Half of the batter will be mixed with matcha powder (D) and the other half of the batter mixed with the cocoa powder (D). Mix these 2 batters separately in 2 bowls until well combined.

6. Scoop a small spoon of matcha batter into the cupcake liner, then scoop another small spoon of cocoa batter into the cupcake liner. Steam for 4 minutes. (Heat the steamer on high until the water boils very rapidly. Turn heat to medium when ready to steam the cupcakes.)

7. Remove from heat. Place some red bean filling in the centre of the cupcake and press down lightly. 

8. Scoop the balance matcha batter and cocoa batter over. Tap the cup to let the batter settle.

9. Continue to steam for another 10 minutes. (Do not open the steamer to check batter because it may cause the cupcake to collapse.)

10. Cool cupcakes on wire rack immediately when done.

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