Step 1

Cover the lid with a kitchen towel to prevent condensation (please don’t skip!). Fill a large frying pan with water about ½ inch (1.3 cm) deep. Cover the pan with the lid and slowly bring water to a boil. STEAMER: You can also use a regular steamer, but the cooking time will be slightly longer than my method here. Please read the storage and reheating information at the end of the recipe.

Step 2

Gather all the ingredients. You will also need 4 6-oz ramekins and cupcake liners.

Step 3

In a medium bowl, combine all-purpose flour and baking powder and whisk well to combine (shortcut for sifting).

Step 4

In a small bowl, whisk the egg, milk, sugar, and vegetable oil together until combined and sugar is dissolved.

Step 5

Pour the egg mixture into the flour mixture and mix until just combined and smooth. Do not over mix.

Step 6

Put a cupcake liner in glass ramekins and divide the batter into the cupcake liners.

Step 7

Place the glass ramekins in the boiling water and cook covered on the lowest heat for 8 minutes.

Step 8

They're done when a skewer inserted comes out clean without wet batter. Turn off the heat and remove the ramekins from the pan and let them cool on a wire rack. Serve warm or at room temperature.

Step 9

Gather all the ingredients.

Step 10

In a medium bowl, combine all-purpose flour and baking powder and whisk well to combine (shortcut for sifting).

Step 11

In a small bowl, whisk the egg, milk, sugar, and vegetable oil together until combined and sugar is dissolved.

Step 12

Pour the egg mixture into the flour mixture and mix until just combined and smooth. Do not over mix.

Step 13

Add corn and cheese and mix until combined. Put a cupcake liner in glass ramekins and divide the batter into the cupcake liners.

Step 14

Place the glass ramekins in the boiling water and cook covered on the lowest heat for 12-13 minutes. They're done when a skewer inserted comes out clean without wet batter.

Step 15

Turn off the heat and remove the ramekins from the pan and let them cool on a wire rack. Serve warm or at room temperature.

Step 16

Gather all the ingredients.

Step 17

In a medium bowl, combine all-purpose flour, baking powder and cocoa powder, and whisk well to combine (shortcut for sifting).

Step 18

In a small bowl, whisk the egg, milk, sugar, and vegetable oil together until combined and sugar is dissolved.

Step 19

Pour the egg mixture into the flour mixture and mix until just combined and smooth. Do not over mix.

Step 20

Add chocolate chips and mix until combined. Put a cupcake liner in glass ramekins and divide the batter into the cupcake liners.

Step 21

Place the glass ramekins in the boiling water and cook covered on the lowest heat for 8 minutes. They're done when a skewer inserted comes out clean without wet batter. Turn off the heat and remove the ramekins from the pan and let them cool on a wire rack. Serve warm or at room temperature.

Step 22

You can store the steamed cakes in the airtight container for up to 2-3 days or freeze them for up to 1 month. You can reheat the steamed cake with one of 2 methods. Cover the steamed cake with a damp paper towel and reheat in the microwave (but be careful not to overheat; it'll become very hard). If you reheat the frozen steamed cake, defrost first before microwaving. Use the same steaming method above or a steamer or to reheat refrigerated/frozen steamed cake till warm.