Matcha flavoured Chinese Steamed Cakes that crack open to form a flower-like top, said to have auspicious symbolism, eaten as part of Chinese New Year celebrations!
Matcha flavoured Chinese Steamed Cakes that crack open to form a flower-like top, said to have auspicious symbolism, eaten as part of Chinese New Year celebrations!
Add the brown sugar and water to a small saucepan and cook over medium heat until the sugar has dissolved, then let it cool.
Add the vegetable oil, matcha and 200g of the self raising flour, to a large bowl. Then mix in the sugar water syrup.
You want the mixture to be relatively thick so that when you drizzle some, it leaves ribbons of the mix on top which stay for about 10 seconds. If it's too thin, mix in a little bit more self raising flour.
Divide the mix into 9 silicon cupcake cases then use a small skewer to draw a cross on the top of them.
Place them in a large steamer basket above boiling water. Cover and steam for about 20-25 minutes until the cakes rise and crack open (don't open the lid whilst cooking).
