Yesterday morning the Fujilings woke up with eyes sealed shut with eye goop, and faces covered in “nasal goop” (ok, sorry, just trying not to be completely gross here). They had both been a bit feverish over the past couple of days, but I figured they just had the nasty cold that is going around here. After taking one look at their faces, I knew it was time for a trip to the pediatrician. So I loaded them into the car and off we went. We came out with a diagnosis of pink eye, sinus infection, and ear infection for each girl and a handful of prescriptions to fill. It was not a fun day. If you’ve ever tried putting eye drops in the eyes of a 4-year-old or a 2-year-old, you’ll know what I’m talking about. The two things that saved me yesterday were my iPhone and a batch of Mini Milk Muffins. (I posted the recipe for the Mini Milk Muffins over on The Family Kitchen if you’re interested!) The muffins filled the need for a bit of homemade comfort food.
The iPhone is what got me through the visit to the doctor’s office. It actually got me through part of the afternoon as well. I had recently been contacted by ScrollMotion (a media and technology company that develops electronic platforms for books, children’s books & magazines) about helping to review some kid’s iPhone applications, and had just downloaded the 3 applications they sent for me to review that morning to my iPhone. I distracted the girls with the applications while we waited to be seen, taking their minds off what they knew was coming. Phew, crisis averted! (If you’re interested in trying these applications out for yourself, I’m giving away iTunes downloads of the applications we tried, as well as a $50 Visa Gift card, courtesy of ScrollMotion! To enter, see my giveaway post!)
This morning when I woke up feeling less than stellar, I decided I needed to make more comfort food. I already had an open can of sweetened condensed milk from making the Mini Milk Muffins, so I decided to use it to make some Japanese style steamed egg buns (aka, “mushi pan”). I’ve been on a bit of a steaming kick lately, but I just can’t help myself. Steam baking produces such a great texture and is so easy, that once you start it’s hard to stop.
The batter mixes up in less than 5 minutes, and then you spoon it into silicone baking cups, or small ramekins lined with muffin paper liners.
Then off they go for a steamy little 15 minute vacation.
When they’re done they are all beautifully soft and puffed up, with a lovely airy spongy texture on the inside. I’m already thinking it’s time to make another batch, because this one disappeared all too quickly . . . .
Print This Recipe
Japanese Steamed Egg Buns (Mushi Pan)
Makes 8 buns
2 eggs, beaten
3 tablespoons granulated sugar
3 tablespoons sweetened condensed milk
2 tablespoons milk
2 tablespoon vegetable oil
1 teaspoon vanilla extract
2/3 cup all-purpose flour
2 teaspoons baking powder
1. Preheat a steamer filled with water on high heat.
2. Whisk together the beaten eggs, sugar, sweetened condensed milk, milk, vegetable oil, and vanilla extract in a medium-size bowl until smooth.
3. In a separate bowl, whisk together the flour and baking powder. Fold the flour mixture into the egg mixture, just until incorporated.
4. Fill 8 silicone muffin cups (or 8 small ramekins lined with paper muffin liners) with the batter.
5. Place the cups in the steamer and cover. Steam over high heat for 15 minutes, or until a skewer inserted into one of the buns comes out clean.
{ 30 comments… read them below or add one }
Even more exciting than the giveaway are these steamed buns that look fantastic! Ok…now I’ll go enter the giveaway :-)
These look so yummy! Thanks for sharing the recipe. :)
I’m breaking out my ManPans now and whipping up a batch!
These look great! Is the sweetened condensed milk a must? Could you sub with regular sugar you think?
These are new to me but they sound delicious. And yes I’ve been thru eyedrops in a 2 year old. The doctor suggested doing it at night while he was asleep. He screamed so loudly the neighbours called the police.
Lovely looking steamed buns.. I love simple buns like this! Thanks for sharing.. :)
A tip on eye drops for squeamish little ones, put the drops in the inner corner of their eyes while their eyes are closed, then when they open their eyes the drops roll in without the drama – or without as much drama!
Good luck!
My mother made mushi pan when I was growing up. They were such special treats, because she didn’t make them often. She would put raisins in them.
On a totally side note, “nasal goops” are called “nose butter” in our household. Sorry, couldn’t help it… mommy talk, I guess.
These are beautiful, they look so soft and delicately sweet.
I was awarded a stylish blog award yesterday and am supposed to pass it on to blogs that I love and I do love your blog, so here you go!
http://theyumyumfactor.blogspot.com/2011/02/its-friday-so-it-must-be-soup-feb-18.html
I admit at first glance, I thought this would be a tough recipe. Glad I was wrong. Also glad you got to help out with some “research” (I dont know what else to call it) for the iPhone. I do also hope your kids feel better!
These look to die for Rachel! Your cutie pies are well……so cute! Have a great weekend!! xoxo
These look so wonderful, I would love to try them! And I hope your kiddos feel better soon!
These look incredible Rachel!
That looks so good. It reminds me of a rice cake but with eggs.
Hope that your babies get better ASAP!
I hope your family starts to feel better soon…that is no fun! On the bright side, these look very yummy. They are lucky to have a mom like you who takes care of them and feed them delicious treats!
Damn it. I need a steamer. The end.
These are so fun. And they sound delicious. I love your photos, too!
These look so light and lovely!!
Oh my gosh. Hope you’re all better soon.
It’s a shame(/bonus?) I don’t have easy access to sweetened condensed milk. Those mushi pan, mini milk muffins, and your recipe for caramel corn look sooo good. Like the ‘anpan’ I’m sure I’d be eating them every day-have finally run out of flour and have avoided buying more this week;)
Rachael, my adventures in Japanese cooking have so far been limited to noodle-y things. But these don’t seem that foreign to me because steamed “puddings” are a very English thing. These should go beautifully with a cup of tea, green or black. So I need to make this recipe!
These look delicious! What would you eat them with–sweet or savoury jelly, perhaps, or just on their own?
I hope everyone is back to 100% soon!
I love steamed cakes and buns so much. I have had something similar to this before and it was very tasty. I will have to try this recipe next time we have an Asian inspired feast! Your little silicone baking cups are so sweet! Love them!
These look gorgeous. I want to make a gluten-free version. Love it! Steamed breads are so yummy and easy…
-Sea
These look so cute! I can’t wait to try making them!
These are so yummy and easy to make! Have you done any other variations?
Really loved this recipe! I lived in Japan for 3 years and just recently came back, and was trying to find a good recipe for mushipan – this is the best I’ve tried! The baking powder doesn’t overpower the other ingredients and the taste is that perfect light, sweet flavor. Thanks!!
Hi…..your buns looks really yummy. So I tried making a batch tonight, but it didn’t turn out right. It became rough and dry. When I look at your picture of putting the mixture in the muffin silicone cup, your mixture looks like a batter(as in cakes). But in my mixture wheb I add the flour, it bacame a dough, like when you make chappati (Indian flat bread)….i’m confused, am I doing it right?…or where did I go wrong?….I want like to try and make another batch, so please help :)
The steamed buns look delicious. I love Japanese pastries, so will have to give these a try.
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