Finely mince the brown sugar. Each grain should be maximum 5 mm in diameter. (refer to Steps 2 and 3.)
If using powdered brown sugar: As the grains are coarser than white sugar, grind it in a pestle before mixing.
If using brown sugar chunks: Crush with a pestle, then break or crush it with your hands before mixing.
Mix the egg, vegetable oil, milk, and brown sugar together well.
Add pancake mix into the mixture from Step 4. Mix with a rubber spatula and avoid kneading.
Press in the dough from Step 5 into a mold to divide. Align in a large and flat frying pan.
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: Please 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 steamed bread and other variations, see Recipe ID: 1304846.
Story Behind this Recipe
I used brown sugar instead of regular white sugar.
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.