Steps

1. Lightly grease the inside of a container with Vegetable Oil. This is the key! You can easily remove the steamed cake from the container without using parchment paper or plastic wrap, so apply the oil before making the batter.
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2. Place 150g of Silken Tofu in a bowl and mix thoroughly with a whisk until smooth. This is the key! Using silken tofu instead of regular tofu results in a smooth texture without crumbliness. Ensure there are no tofu lumps left before mixing with other ingredients.
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3. Next, crack in 1 egg and mix well. This is the key! Adding ingredients one by one and mixing well after each addition prevents uneven mixing.
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4. Add 20g of Sugar and mix.
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5. Add 1 tbsp of Plain Yogurt and mix well. This is the key! Adding plain yogurt contributes to a moist and fluffy steamed cake.
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6. Add 50g of Kinako directly (do not sift) and mix well to prevent lumps. Be careful to prevent kinako from scattering.
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7. Finally, add 1 tsp of Baking Powder and mix well.
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8. Pour the finished steamed cake batter into the container and level the surface.
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9. Gently tap the container with the batter 2-3 times from a slight height to remove air bubbles and create a flat surface.
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10. Loosely cover the container with plastic wrap and poke several holes on the surface with a toothpick to allow steam to escape.
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11. Microwave (600W) for 4 minutes. This is the key! For 500W, add an extra 10-20 seconds of heating. Adjust the heating time based on your microwave and the size of your container.
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12. After heating, carefully remove the plastic wrap, being cautious of steam. Insert a toothpick into the center; if no raw batter sticks to it, it's done. If batter sticks, heat for a little longer.
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13. Transfer the steamed cake onto the plastic wrap. You can eat it as is, or wrap it tightly and let it cool before serving.
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