Steamed milk cupcakes (or as they are known in Asia: Ji Dan Gao) are a brilliant technique. Because they are made with steam instead of hot air, the batter doesn’t dry out or develop a hard crust, but instead remains incredibly light, springy, and moist.

Here is the recipe to make the perfect sweet without an oven:

Ingredients (makes about 6)
2 large eggs
80 g sugar (or equivalent sweetener)
120 ml milk (room temperature)
30 ml neutral vegetable oil (such as sunflower or light olive oil)
180 g fine flour
1 teaspoon baking powder
A pinch of salt


Step-by-step preparation
Foaming: Beat the eggs with the sugar until very foamy, until the mixture is light and almost double in volume.
Liquids: Add the milk and vegetable oil. The oil is key here: it ensures that the cookies remain silky even after steaming.
Dry ingredients: Sift in the flour, baking powder and salt. Fold in carefully with a spatula to avoid breaking the foam.
Steaming: Divide the batter into heat-resistant silicone or porcelain molds (3/4 full). Place them in a steamer or on a rack in a large pot of boiling water.


The secret: Wrap the lid with a tea towel before sealing it. This will prevent condensation from dripping onto the cookies. Steam them over medium heat for 15-18 minutes.
A touch of freshness: Mint and Oil
You already know from experience that mint and oil work wonders together [2025-03-12]. You can also use this knowledge for dessert:

To serve: Make a quick “light” on top of the cookies: mix a little honey with a drop of good quality oil and finely chopped fresh mint.
Why is this good? The oil helps keep the cake top moist, and the mint not only aids digestion after dessert, but also adds a fresh scent and flavor to this simple milk cake [2025-03-12].
Your Sunday Night Safety Routine (December 28, 2025)
Before you sit down to your warm, steaming cakes, please take this small step to ensure your peace of mind: