Asian Cakes

Lately I have been missing Asian baked goods and snacks that remind me of my childhood. Since I don't live or work near an Asian bakery, I decided to take matters into my own hands! 

I took out the book Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries by Kristina Cho from the library. Author Kristina Cho is a food blogger, and she shares recipes on her blog Eat Cho Food. Her book was a 2022 James Beard Award Winner for the Baking and Desserts and Emerging Voice categories.

I made the Fruit Cream Cake, which is a cake we often had for birthdays in my family when I was young. It's made with vanilla Chinese sponge cake, whipped cream frosting, and fruit.

Chinese Fruit Sponge Cake

The cake is very light and not too sweet, and whipped cream frosting is my favorite.

Another light cake that I just learned about is the Japanese steamed cake, Mushi-pan. These cakes are steamed and not baked. Steaming was a common cooking method in my household when I was growing up. I learned about Mushi-pan and found the recipe online at Just One Cookbook, a website featuring Japanese recipes by Namiko Hirasawa Chen (Nami).

The steamed cake recipe contains only a few ingredients, is quick to make, and is easy to adapt! So far I have made the basic steamed cake and the corn and cheese steamed cake. However, Nami also has recipes for a double chocolate steamed cake and a matcha green tea steamed cake that I need to try. Mushi-pan is a delicious snack.

Basic Steamed Cake, Mushi-Pan

Corn and Cheese Steamed Cake

I can't wait for my next cooking adventure! 😋