Mushipan

Ingredients

• 1corn on the cobfresh sweet corn, approx. 350 g; kernels cut off, half of them puréed
• ⅔ ozCheesecut into approx. 1 cm cubes
• 3½ ozFlourlow-protein, sifted
• 1 tspBaking powdersifted with the flour
• 1Egg
• 1⅓ ozsugar
• ¼ cupMilkblended with part of the corn
• ½ ozbuttermelted, lukewarm
• 2 tbspOilneutral, keeps the crumb moist
• 1 pinchsalt (optional)

Method

1. Prepare the cornMicrowave the corn cob, husk and all, for 4 minutes at 600 W, then let it cool a little. Cut off the stem end, pull away the husk and silk, and slice the kernels off the cob with a knife.
2. Blend corn with milkBlend half of the corn kernels with the milk until smooth; set the rest of the kernels aside.
3. Beat the egg and sugarBeat the egg in a bowl, then stir in the sugar and, if you like, a pinch of salt.
4. Fold in the flourSift the cake flour and baking powder into the bowl and fold them in briefly, just until no dry flour is visible.
5. Add purée, fats and cheeseStir in the corn purée, the lukewarm melted butter and the vegetable oil. Finally, fold in the remaining corn kernels and the cheese cubes.
6. Fill the cupsDivide the batter evenly among heatproof cups or ramekins and smooth the tops.
7. Set up the water bathLay a sheet of paper towel in a frying pan, set the cups on top and pour in water to a depth of about 1.5 cm. Bring the water to a boil.
8. Steam gently, lid onCover the pan and steam the mushipan over low heat for 10 to 15 minutes. Don't lift the lid early, or the cakes will sink.
9. Test and remove the cakesPush a wooden skewer into the centre of one: if it comes out with no batter clinging to it, they're done. Take the cups out of the pan right away.

Tips and variations

If you have a steamer basket, you can cook the mushipan in it for 10 to 12 minutes over high heat; wrap the lid in a cloth so condensation doesn't drip onto the batter. For the fat, you can use only butter or only oil. Instead of corn and cheese, the batter also works with kinako (roasted soybean flour), and quicker microwave versions use a ready-made mix with rhubarb jam, or okara with pancake mix, yogurt and strawberries. They're best eaten warm, straight from the cup, while the cheese is still soft.