Cuzen Matcha steam cakes by SingleThread

Matcha steam cakes

Made in a donabe or other steaming vessel, these steam cakes are an easy yet delectable dessert that carry the flavors of matcha wonderfully. Pairs nicely with a warm matcha latte.

Servings icon

Servings: 8

Start to finish icon

Active time: 40 minutes

Matcha leaf blend icon

Latte Blend: powder mode x3 

  • 1 c (100g) all purpose flour  
  • 1 tsp (5g) baking soda  
  • ¼ tsp (2.5g) salt  
  • 3 tbsp (45g) butter, melted   
  • 1 egg (room temp)
  • ¼ c (60g) brown sugar  
  • ⅓ c (75mL) milk of choice

  1. Sift flour, matcha powder, baking soda and salt in a bowl.
  2. Melt the butter without letting it get too hot and set aside.
  3. Mix the egg and sugar thoroughly.
  4. Slowly add the melted butter to the egg and sugar mixture until it is fully combined.
  5. Add the milk to the sugar mixture.
  6. Add the dry mixture to the wet mixture and combine well, but do not overmix it. 
  7. Grease a small baking tray or square mold lined with parchment paper.
  8. Pour the batter and spread it evenly to every edge of the baking tray.
  9. Steam the batter with a steaming vessel for 15-18 minutes on medium heat, making sure to create a steady steam but not a rolling boil, so you don’t run out of water mid-steaming.
  10. To test for doneness, insert a toothpick into the thickest part of the cake. When it comes out dry, remove the cake from the steam setup.
  11. Let the cake cool down for several minutes before removing it from the baking tray. Allow it to cool down to room temperature before cutting into it.


  • Any steaming vessel will work as long as you have a way to boil water in an enclosed piece of equipment. For example, you could use a round cake pan placed in a large pot of cooking water with a pot lid.
  • You can keep the cakes in an airtight container for a few days.