A steamer is an indispensable tool when making traditional Japanese sweets. It is used when making manju (steamed buns), mochi, steamed cakes, and steamed red bean cake. The better you understand how to use a steamer, the better your Japanese sweets will become.
How to Use
Fill up the bottom layer of the steamer 70% with water. Please note that if you fill the steamer with too much water, the ingredients may become soggy. If there is not enough water, the steamer may run out of water inside.
Place the steamer over a stove and boil the water inside. Be sure that the water inside is fully boiled before adding ingredients inside.
Wrap the lid with a towel to ensure that the condensation on the lid does not fall back onto the ingredients inside. If the lid is not wrapped with something to absorb the evaporated water, the ingredients will become soggy.
Place parchment paper on the top layer of the steamer and place the ingredients to steam inside. If steaming something in a mold, place the mold inside the steamer.
Place the top layer of the steamer over the bottom layer with boiling water inside, then place the wrapped lid on the top layer of the steamer.
Place the steamer on the stove and steam the ingredients inside. Steam time and how high the fire of stove should be, depends on what is being cooked.