Mushipan means 'steamed bread' in Japanese. This version is made like a sponge cake and steamed in little cupcake cups. I started with triple-sifted cake flour, powdered sugar and baking powder in one bowl. In another bowl I mixed together three egg yolks, some palm oil and some toasted, ground sesame seeds. In a third bowl I whipped four egg whites to soft peaks.
I folded the three parts together, a little at a time. The resulting batter was bright yellow and very fluffy.
The recipe did call for black sesame seeds (kuro goma) but I didn't have any, so I hoped it wouldn't be a disaster if I substituted white. Next time I might make both white and black versions and construct a little cake chessboard.
These tasted very eggy, a little savory, and barely sweet. They were of particular interest to our cat.