Mix the egg, vegetable oil, milk, and sugar together well.
Add pancake mix into the mixture. Mix with a rubber spatula and don't knead.
Add raisins into the batter. Leave about 10-20 raisins for the topping.
Press in the dough from Step 3 into a mold to divide. Align in a large and flat frying pan.
Place a few remaining raisins from Step 3 on top of each bun for the topping.
It looks more like a raisin steamed bread if it has raisins for topping, but some will sink to the bottom.
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 done.
Note: You can use aluminum liners, silicone cups, and cocottes 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.
Note: For plain steamed bread and other variations, see Recipe ID: 1304846.
Story Behind this Recipe
This time I added raisins into the batter.
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.