Mix the egg, vegetable oil, milk, and sugar together well. Adjust the amount of sugar to the sweetness of your brand of cocoa powder.
Add pancake mix and powdered cocoa. Mix with a rubber spatula and avoid kneading the batter.
Pour the batter into molds and put into a large and flat frying pan. Top with chocolate chips if you'd like.
Pour in approximately 1 cm of hot water and cover the pan. Steam for 12-14 minutes.
Once they become full and fluffy, they're ready.
Note: They seem to turn out less full than my other variations of steamed bread, and they take longer to steam. Adjust the time accordingly.
Note: You can use aluminum liners, silicone cups, and ramekins for the mold.
Note: Use a steamer if you own one.
Note: If your pancake mix is 150 g per bag, then use 75 ml of milk instead.
For plain and variations of steamed bread, see Recipe ID: 1304846
Story Behind this Recipe
Here's my take on making steamed bread, which is super popular nowadays. Try this recipe if you're too troubled to bring out the steamer, since you can also prepare some easily in a frying pan.
To prevent the hot water splashing onto the bread, be extra careful with the amount of water you use. Also take care when you're removing it from the pan. You can prevent the hot water from dripping if you double the liners (or place muffin cups inside), in which case you'd only need to lift out the cups inside.