Fukuregashi (Kagoshima Steamed Brown Sugar Cake)

Instructions

1. Line a 6-inch (15 cm) heatproof bowl or small cake pan with a damp cotton cloth or parchment, and bring water to a steady boil in a steamer.
2. Sift the flour and baking soda together into a bowl.
3. In another bowl whisk the egg, then stir in the brown sugar, vinegar, honey and water until the sugar mostly dissolves.
4. Add the flour mixture a little at a time, stirring gently until no dry lumps remain. The batter will be thin and may bubble.
5. Pour the batter into the lined pan right away, as the leavening starts working at once.
6. Wrap the steamer lid in a clean towel so condensation does not drip onto the cake, then steam over a strong, steady simmer for about 40 minutes.
7. Test with a bamboo skewer: it should come out clean. Rest 5 minutes, turn out and cut into wedges.