Green Tea-Chocolate Steamed Cupcakes

Steamed cakes are very popular amongst the Asians and there are various recipes of making steamed cakes. This technique may originate from the time when an oven was not readily available in Asian countries but a steamer was always available and a cheaper alternative means to an oven. The Chinese has been making all different sweet and savory cakes by using a steamer and the technique spread to various Asian countries. Indonesians also make steamed cupcakes, which is called "Bolu Kukus", using various ingredients like coconut milk or flavored sodas for flavor or pandan leaves juice for color and flavor. I have tried making steamed cakes before but it was a long time ago I don’t even remember when it was. After looking at my friend’s picture of steamed cakes, I decided last Sunday was the time to do it.

The original recipe calls for coconut milk for the liquid ingredient and a pandan or chocolate or mocha paste for flavor. I made a first batch using a mocha paste which I bought in Indonesia, but it turned out that I didn’t particularly care for it in my cakes. I decided to try combining green tea and cocoa powder, which is a popular choice nowadays. I kept the coconut milk in it and the cakes turned out very good indeed. Now, the success of steamed cupcakes is measured by how big the cakes will puff up. They have to bloom like flowers from the hot steam to produce what Indonesians calls a successful steamed cupcakes. The first time I opened my steamer lid, they puffed very big, I was afraid that they bloomed too much. But once they cooled down, the puffiness came down a bit and they were perfect.

So here is the recipe for the cakes, may the bloom force be with you!