food 4 tots

Steamed Cheddar Cheese Cupcakes

steamed cupcakes, mushipan, Japanese steamed bread, cheddar cheese, snack, toddler, healthy, food 4 tots


For the past one year, I have been trying out numerous steamed cheese cupcakes recipes. However, all ended up in disappointment. The cupcakes shrunk after cooling down and the texture was dense. Surprisingly, my son didn’t mind it at all. He said the taste was good. He ate most of my failed cupcakes as a way of showing his appreciation for my efforts. How wonderful to have such a loyal supporter!!


Despite of this, I never loss hope and continue to search for a recipe that works for me. Finally, I succeeded with a recipe from a Facebook group (Mummies @ Homemade Meals for Children) shared by Suzanne Eng . The cupcakes turned out as what I wanted – soft (but not as cottony soft as sponge cake), moist and not too sweet. Most importantly, they rose nicely and didn’t shrink after cooling down.


Cheese after steaming has a milder flavour, which is different than what you will get from baking. These cupcakes have a light cheesy taste. It could be mistaken for Hong Kong style ma lai gao (马来糕), a type of steamed sponge cake that is on the menu of many dim sum restaurants.


The recipe called for sliced cheese. I used freshly grated cheese instead as I prefer hard cheese which has a sharper and pungent flavour over processed cheese. However, you are free to use either one. Both work for this recipe. I do not have time to experiment with other cheeses such as cream cheese and Parmesan cheese. But if you have done that, please let me know how it turns out.


steamed cupcakes, mushipan, Japanese steamed bread, cheddar cheese, snack, toddler, healthy, food 4 tots


Make sure you have sufficient water to last the entire steaming process as it is not recommended to top up water half way. You can use bamboo steamer, electrical steamer, Chinese wok or stainless steel pot for steaming. For stainless steel pot, wrap the lid with a piece of cloth to avoid condensation during steaming.


The steaming pressure must be maintained throughout the process. Hence, do not lift the lid during steaming as loss of pressure that resulting a drop in temperature will affect the outcome of the end product. At the end of the steaming, tilt the lid slightly to release the steam for a few seconds before removing the cupcakes from the steamer. This is to prevent the cupcakes from shrinking due to a sudden drop in temperature.


These cupcakes are a great snack for your little ones. They are best enjoyed while still warm. You can also freeze them for later consumption. Before eating, remove from the freezer, thaw and re-steam for 8-10 minutes until the cupcakes are soft again.


Get the recipe for Steamed Cheddar Cheese Cupcakes at PAGE 2 BELOW.


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  1. They look so perfect! Thanks for the tips on how to avoid the shrinkage too.

  2. Ellena says:

    These steamed cheese cupcake looks so smooth and perfect! thanks for sharing the tips am going to try this weekend on this 🙂

  3. tigerfish says:

    No-bake cheese-cakes. Baked cheese-dishes. But I have never tried a steamed cheddar cheese cupcake before! Interesting. And every little cupcake looks perfect. 🙂

  4. Michelle Poh says:

    Hi, I am new to your website. May I know cake flour that you mention is it self raising flour and the double acting baking powder, is it the same as baking powder?


    • food-4tots says:

      Michelle Poh: Self raising flour is made up of plain flour, baking powder and salt. It is not the same as cake flour. There are 2 types of baking powder. Most baking powders are double-acting, which means the baking powder reacts twice; contain one acid that dissolves when it comes in contact with water and another acid that does not dissolve until it reaches a higher temperature in a hot oven. This type of double action ensures that the finished product is light and fluffy. Single-acting baking powders are mainly used by manufacturers and are usually not available for retail sale. (Source: What is cooking America). Hope your doubts are cleared. 🙂

  5. I’m always looking for new and interesting breakfast items to try and this is definitely one of them! You’ve been featured in my Friday Fives — weekly favorite breakfast recipes roundup!

  6. Jesse says:


  7. Alice says:

    This is absolutely good! My family likes it…. it really tastes like 马来糕! 🙂

  8. Thalia says:

    Is it possible to use loaf pan/ cake mould instead of using cups?

  9. Belinda says:

    Hi, mine won’t rise. Its like a gooey mess. Help!

  10. michelle poh says:

    Hi, I have another qn. The metal mould is from dasio or e white liner? Thanks!

  11. missey says:

    hi! what would be the measurement if i use cups instead of grams with all the ingredients…i’d like to try this..thanks in advance.

  12. Eileen says:

    Hi, may i know what kind of milk did u use ?

  13. Marj Go says:

    I will definitely try this one because I’ve been looking for a steam cake for so long that is buttery and cheesey. Just like yesterday i tried one Steamed cake recipe that I saw but it turned out gooey and didn’t rise. I followed the instructions but still not the result I expect. I will definitely make this next week and I will share what happen ito it.

    I have a question, do you know what would be the result if instead of using cake flour i will use a regular flour?

    • food-4tots says:

      Marj Go: Cake flour is low protein flour whereas regular/ all-purpose/ plain flour is medium protein flour. The former will give the end product a lighter texture. Hope my recipe works for you. Happy trying! 🙂

  14. eko says:


  15. Ling Ling says:

    I share the same sentiments about dense steamed cheese cakes! I was also wondering what went amiss and how to make it soft and moist. Glad that you persevered in finding the recipe to get a good cake. Would love to try this recipe out someday. Am going to try out your seaweed sesame crackers for CNY this year – finally! 😀

  16. Marly Donaire says:

    I followed the recipe carefully and it turn out to be so perfectly yummy , I am amazed of how these steam cheese cake can be pprepared so easy for a first timer like me . Thank you so much for sharing your recipe . 🙂

  17. Yasmin says:

    Hi, was wondering if you really meant 125g of milk instead of 125ml?

  18. Fanta says:

    125g of milk or 125ml of milk?

  19. Luo huifang says:

    Can the recipe use normal baking powder instead?

  20. Mei says:

    I did it! It’s so great. Actually me and my husband really love it. But my kids said it’s salty. They want more sweet. If I adding more sugar will it change the texture? Could you please recommend me? (Sorry this is my first diy cake, I really less of experience)

    • food-4tots says:

      Mei Wow! Congrats on your first attempt! Great that both your hubby and you love it! Adding extra sugar will affect the overall texture of these cupcakes. Different brand of cheese will have different level of saltiness. Try other milder cheddar cheese or the one your kids prefer. Make sure that the butter you use is unsalted. Hope it helps! 🙂

  21. Majdy Alrayyah says:

    successfully made, thanks so much.
    I want to say the 125g is not equal to 125 ml.

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