Separately prepare the ＊-marked dry ingredients and the ☆-marked liquid ingredients and mix each well with a whisk.
Mix the dry and liquid ingredients by lightly folding them in. Tip: Avoid kneading and over-mixing.
Add the food coloring.
Use a spoon to fill the molds to 80% full. (If using thin paper or foil, put a cup or other container inside for better shaping.)
Steam on high heat for about 12 minutes. Insert a skewer into the center of the cakes and if it comes out clean, they're done. Let them cool.
If you don't have a steamer:
1. Place the cakes into 1/3 cup of water poured into a frying pan or saucepan and steam, covered, over medium heat. The heat will circulate quickly, so check them after about 8 minutes.
You can wedge cooking chopsticks under the lid so you won't need to use a cloth to catch the condensation.
Cover the cakes loosely with plastic wrap. Microwave at 500W for about 1 minute 30 seconds. Check and microwave for an additional 30 seconds at a time (if you overcook them they'll harden, so be careful).
Story Behind this Recipe
I made this recipe because I wanted to use up some yogurt and honey. The mild sweetness was a big hit.
The honey makes it moist and the yogurt gives it a mild flavor. For pink colouring, I used hibiscus tea and for green I used matcha. Enjoy making your own variations with cocoa, kinoko (powdered soy beans), cheese, chocolate, jam, peanut butter, black sesame, etc.