Lemon Steamed Bread

Steps

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1. 1
   Wash and dry the lemon, then cut it in half. Squeeze juice from one half and strain it (about 1 tablespoon). Slice the other half thinly, remove the seeds, and cut into small pieces.
   ▶ ≈1:54
2. 2
   Add sugar, water, and the lemon pieces to a frying pan. Heat over medium heat until boiling, stirring occasionally, until the liquid reduces to a syrup. Be careful not to overheat or it will caramelize.
   ▶ ≈3:03
3. 3
   Beat the egg in a bowl. Add sugar, vegetable oil, milk, lemon juice, and pancake mix in that order, mixing well after each addition until smooth.
   ▶ ≈3:53
4. 4
   Pour the batter into paper cups or silicone cups, filling each about 80-90% full. Top each with the candied lemon pieces from step 2.
   ▶ ≈4:57
5. 5
   Add about 1 cm of water to the frying pan and bring to a boil. Turn off heat, place the cups inside, then turn heat back on until the water boils again. Cover and steam over low-medium heat for 10 minutes, adding more water if needed.
   ▶ ≈5:40
6. 6
   Turn off heat and carefully remove the containers (they will be very hot). Check that the cakes have risen and are golden. Optional: insert a toothpick to verify the cake is cooked through.
   ▶ ≈6:44