Japanese Instant Cake in a Mug from Daiso
Truth be told, the word “instant”, does not
have extremely good undertones these years. Less so if it’s powdered instant
cake in a mug you got at Daiso for $2. (what else?)
First thing I noticed was that this thing
has so many words written on it’s packaging, I know that the little arch of
text on top are the cooking instructions. But besides that, we have “KappuKeki”
right on top, “Mokomoko” on that yellow…thing in the middle of the box and that
entire tagline below.
But according to the ingredients at the
back, the full name of the product is:
“Magukappude Osyarena Keki Moko Moko
(mokatyoko)” I kid you not, refer below.
Could
someone verify this?
Something of note is that there are some
pretty intriguing items in the ingredients list, the two most interesting being
“Cron Syrup” and “Calcium of Scallop Shell”. To be fair, “Cron Syrup” is
probably a typo. But if anyone could enlighten me as to what “Calcium of
Scallop Shell” is, I would be thankful.
Because right now I still have no idea what
I actually ingested.
Now on to the taste test.
The perforated cardboard is pretty easy to
get into.
The cake mix comes in a couple of rather
sterile looking bags. The powder inside smells pleasantly chocolaty. The
instructions do tell us that this is a “Mocha-Choco Cupcake” though. You can
have a look-see at the instructions below.
Here’s the beaten egg and powder, I can’t
say it looks extremely appetizing.
Somehow it manages to look worse mixed.
So right about here the instructions tell
us to Microwave at 500w for two minutes, or 600w for one and a half minutes.
The problem is that Singaporean power outlets are generally of higher wattage
than Japanese ones. Therefore my microwave is a 900w beast!
I then decided to microwave the cake in
intervals of 45 seconds. After the first 45 seconds, the result I got was this.
It was foamy, gooey and smelled like raw egg. Pretty vile, all in all.
“I
really don’t want to touch this, it’s that alright?”
It took me around 3x45 seconds to get the
cake fully cooked. By that time I was staring dubiously at the mug. At this
stage, it smelled great, warm and chocolaty, a very comforting smell, there was
still a trace of egg somewhere in there though.
So how did it taste? It tasted pretty good,
a lot like a loose-crumb blondie, buttery, comforting, warm and spongey. I
topped it with some ice-cream to reward myself for surviving the exams.
The heat pretty much melted the cream and
soaked the cake. Boy, was it delicious.
I am actually pretty amazed that this
dubious mixture of powder and egg managed to turn out extremely well. Needless
to say, I would buy this again in a heartbeat. But for
people who are skittish about having raw eggs in your stuff, you might want to
avoid this because there are traces of uncooked batter here and there.
Although, that just might be an issue with my cooking. It is something pretty
unique though, so you should try it!
Bon appétit!
Written by Ash
Written by Ash
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