Brown Rice Bun-like Miso Steamed Bread

• 100 grams Oatmeal
• 2 tbsp Miso
• 3 tbsp Water
• 100 ml Additive-free soy milk
• 100 ml Water
• 30 grams Beet sugar (or normal sugar)
• 100 grams Cake flour
• 8 grams Aluminum-free baking powder

1. Pulse the oatmeal into a powder in a food processor.
2. Mix together and dissolve the miso in water.
3. Prepare the steamer by boiling the water and turning on the heat.
4. Mix the miso, soy milk, water, and sugar in a bowl, add the oatmeal, and mix well to allow the water to absorb.
5. Sift in the ingredients, then use a rubber spatula to fold the batter as if cutting, until the flour is well integrated and the batter is evenly incorporated.
6. Fill muffin cups 80% full.
7. When steam rises from the steamer, place the cups inside, and steam for about 15 minutes on high heat.
8. They are ready when a skewer inserted to the middle comes out clean.
9. Remove them from the muffin cups and cool.
10. They will turn out moist and chewy and not dry if you cool in a lidded resealable container.
11. These are low in sugar.
12. Serve them for breakfast or for a snack.
13. Store any leftovers in the freezer after wrapping in plastic wrap and putting them in a resealable vinyl bag.
14. For the oatmeal, you can use either the quick cooking type (shown on the right), or other store-bought oats (as shown on the left).

water, soy milk, water, sugar, flour, aluminum

Taken from cookpad.com/us/recipes/148560-brown-rice-bun-like-miso-steamed-bread (may not work)