Steamed Coconut Sugar Cake with Rum Raisins

This was steamed coconut sugar cake with rum raisins.

My Christmas pudding reminded me how much I love steamed cake, or Mushi-Pan! Making steamed cake is easy. The batter is something like that of pan cake. Mix wet and dry - labor intensive or time consuming processes such as creaming butter, bringing eggs to room temperature, or chilling dough are not required.

I adapted a Japanese recipe of streamed brown sugar that I made a few years ago. I replaced brown sugar with coconut sugar, and used rum raisins instead of regular dried raisins.

Coconut sugar made me less guilty when I munched two of them for breakfast. They were so soft like cloud even next day.