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Cafe Au Lait Coffee Flavored Mushipan (steamed Bread) Recipe

Cafe Au Lait Coffee Flavored Mushipan (Steamed Bread) Recipe
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Serving : 4
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Prepare the ingredients before making Cafe Au Lait Coffee Flavored Mushipan (Steamed Bread) in your home. Then, follow these steps below to serve Cafe Au Lait Coffee Flavored Mushipan (Steamed Bread) for your family or friends.

Ingredients: Cafe Au Lait Coffee Flavored Mushipan (Steamed Bread)

  • 1 tbsp Instant coffee
  • 1 tbsp Boiling water
  • 100 grams Cake flour
  • 1 tsp Baking powder
  • 50 grams Light brown sugar (or your favorite sugar)
  • 75 ml Milk
  • 1 dash Salt
  • 1 dash Toppings of your choice such as walnuts or chocolate chips

How to Make Cafe Au Lait Coffee Flavored Mushipan (Steamed Bread)

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Cafe Au Lait Coffee Flavored Mushipan (Steamed Bread) in your home by yourself.

    Step 1
  • Add hot water to the instant coffee and dissolve properly. Put water into the steamer, and start heating the steamer over high heat.
  • Step 2
  • Sift the cake flour and baking powder into a bowl and add in the light brown sugar and salt. Add the milk to the dissolved coffee and mix well; add this to the bowl and mix again.
  • Step 3
  • Distribute the batter into the cups, add toppings of your choice such as walnuts etc., steam for 10 minutes over high heat, and it is done.
  • Step 4
  • Key point: Measure out the ingredients properly; only lightly mix the ingredients together; and be sure to put the filled cups in the steamer after heating it up so plenty of steam is rising.
  • Step 5
  • This is a rich "coffee chocolate steamed bread" version made with lots of coffee (1 1/2 tablespoons), and dark chocolate (6 pieces).
  • Step 6
  • This version has chocolate and caramel chips. The coffee and caramel chips go so well together - delicious!
  • Step 7
  • This one is topped with walnuts.
  • Step 8
  • This one has chocolate chips both in the batter and on top.
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