Oatmeal, Matcha, and White Sesame Steamed Bread
As a variation of my recipe for "Oatmeal Cinnamon Steamed Bread", I created this flavorful matcha steamed bread.
You can use the oatmeal as is, but the texture will be more moist and springier if you take the trouble to pulverize it into a powder.
You can prevent condensation from dripping onto the buns by wrapping the steamer lid in cloth, and fixing it with a rubber band. (Don't let the cloth catch on fire!) Recipe by Miyakojika
Oatmeal, Matcha, and White Sesame Steamed Bread
As a variation of my recipe for "Oatmeal Cinnamon Steamed Bread", I created this flavorful matcha steamed bread.
You can use the oatmeal as is, but the texture will be more moist and springier if you take the trouble to pulverize it into a powder.
You can prevent condensation from dripping onto the buns by wrapping the steamer lid in cloth, and fixing it with a rubber band. (Don't let the cloth catch on fire!) Recipe by Miyakojika
Cooking Instructions
- 1
Pulse the oatmeal into a powder in a food processor. Prepare the steamer by boiling the water and setting the steamer.
- 2
Mix the soy milk, water, sugar, tahini, and salt in a bowl, add the oatmeal, and mix well to allow the water to absorb.
- 3
Sift in the ★ ingredients, and gently fold together using a rubber spatula until it is no longer floury and is uniform throughout.
- 4
Fill muffin cups 80% full. When steam rises from the steamer, place the cups inside, and steam for about 15 minutes on high heat. They are ready when a skewer inserted to the middle comes out clean.
- 5
Remove them from the muffin cups and cool. They will turn out moist and springy, not dry, if you allow them to cool in a lidded resealable container.
- 6
These are low in sugar. Serve them for breakfast or for a snack. Store any leftovers in the freezer after wrapping in plastic wrap and putting them in a resealable bag.
- 7
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).
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Steamed Bread with Oatmeal and Black Sesame Steamed Bread with Oatmeal and Black Sesame
This is a variation of my recipe for Oatmeal Cinnamon Steamed Bread.I created a jet-black steamed bead that is sure to surprise!You can use the oatmeal as is, but the texture will become moist and chewy if you take the trouble to pulverize it into a powder ♪You can prevent condensation from dripping onto the buns by wrapping the steamer lid in cloth, and fixing it with a rubber band. (Don't let the cloth catch on fire!) Recipe by Miyakojika
-
Oatmeal, Walnuts & Cocoa Steamed Bread Oatmeal, Walnuts & Cocoa Steamed Bread
This is a variation of the oatmeal cinnamon steam bread.For my family who loves chocolate and nuts. These are for breakfast so they are not too sweet.You can use the oatmeal as is, but the texture will become moist and chewy if you take the trouble to pulverize it into a powder.You can prevent condensation from dripping onto the buns by wrapping the steamer lid in cloth, and fixing it with a rubber band. (Don't let the cloth catch on fire!) Recipe by Miyakojika -
Oatmeal & Sakura Steamed Bread Oatmeal & Sakura Steamed Bread
This is a variation of the oatmeal cinnamon steamed bread.I wanted to make this cherry blossom flavored steamed bread, so I can feel spring.You can use the oatmeal as it is, but try pulverizing it to enjoy moist and chewy bread.Wrapping the lid of the steamer with a cloth and securing it with a rubber band can prevent the steam from dripping when you open the steamer. (Be careful not to let the cloth catch on fire!) Recipe by Miyakojika -
Oatmeal & Yomogi Steamed Bread Oatmeal & Yomogi Steamed Bread
I based this on my recipe for "Oatmeal Cinnamon Steamed Bread".I love the crust of kusa mochi (it's the same as chewy yomogi). So, I tried making a steamed pan with that taste.You could use the oatmeal as is, but the texture will be moister and chewier with the extra step of pulverizing it into a powder.Prevent condensation from dripping onto the buns by wrapping the steamer lid in cloth, and fixing it with a rubber band. (Don't let the cloth catch on fire!) Recipe by Miyakojika -
Oatmeal and Sweet Potato Steamed Bread Oatmeal and Sweet Potato Steamed Bread
This is a variation of my recipe for "Oatmeal Cinnamon Steamed Bread".It's a recipe to use leftover sweet potatoes.You can use the oatmeal as is, but the texture will be chewier and more moist if you take the trouble to pulverize it into a powder.You can prevent condensation from dripping onto the buns by wrapping the steamer lid in cloth, and fixing it with a rubber band. (Don't let the cloth catch on fire!) Recipe by Miyakojika -
Oatmeal and Corn Steamed Bread Oatmeal and Corn Steamed Bread
This recipe is a variation of the"Oatmeal Cinnamon Steamed Bread." I made a steamed bread version in which the sweetness of the corn brings out the salty flavor.You can use the oatmeal as is, but the texture will become moist and chewy if you take the trouble to pulverize it into a powder.You can prevent condensation from dripping onto the buns by wrapping the steamer lid in cloth, and fixing it with a rubber band. (Don't let the cloth catch on fire!) Recipe by Miyakojika -
Oatmeal Cinnamon Steamed Bread Oatmeal Cinnamon Steamed Bread
This recipe is a variation of "Easy, Springy Non-Oil Steamed Bread" by user "nathu "I had a craving for macrobiotic oatmeal steamed buns.You can use the oatmeal as is, but the texture will become moist and chewy if you take the extra effort to pulverize it into a powder.You can prevent condensation from dripping onto the buns by wrapping the steamer lid in cloth, and fixing it with a rubber band. (Don't let the cloth catch on fire!) For 6-8 muffins. Recipe by Miyakojika -
Oatmeal & Kabocha Squash Steamed Bread Oatmeal & Kabocha Squash Steamed Bread
This was adapted from the recipe "Oatmeal and Cinnamon Steamed Bread". I made it to use up some leftover kabocha squash.You can use the oatmeal as is, but the texture will become moist and chewy if you take the trouble to pulverize it into a powder.You can prevent condensation from dripping onto the buns by wrapping the steamer lid in cloth, and fixing it with a rubber band. (Don't let the cloth catch on fire!) Recipe by Miyakojika -
Oatmeal Bread Oatmeal Bread
This is my macrobiotic version of a recipe by Harumi Kurihara that was in "LEE" magazine about 10(?) years ago.This bread doesn't keep well, so wrap and freeze any leftovers in ziplock bags. Reheat in a toaster oven for a freshly baked taste.Our small electric oven doesn't get very hot. If the bread does start to get too brown, I adjust the temperature by lowering the heat to 170℃. Recipe by Miyakojika -
Oatmeal Bread Oatmeal Bread
This is a great bread. It is good toasted. It took about 4 hours to make.
-
-
Cinnamon-Scented Okara Oatmeal Bread Cinnamon-Scented Okara Oatmeal Bread
I was looking for macrobiotic diet foods using okara, and "Miyakojika"'s Oatmeal Breadwas delicious. Referring to this recipe, I adjusted the ratio of ingredients to suit my family's taste.Adjust the amount of cinnamon powder to taste.I love cinnamon, so I always use a lot.Adding cardamon will enhance the flavor. Recipe by tearstar
More Recipes
- Baked Asparagus
- Muffin Mix
- Garlic & Lemongrass Roast Chicken
- Rice Balls with Umeboshi and Bonito Flakes
- Lasagña Cupcakes
- Meatballs Packed with Cabbage
- Ray's' Beer Cheesy dipper & garlic herb bread sticks
- Low Cal Raspberry Peanut Butter Banana Smoothie
- Chinese Restaurant Fried Chicken Wings
- Seriously Delicious! Easy Sweet and Spicy Steamed Chicken Drumettes
Comments (2)