I had leftover snow cone syrup and leftover pumpkin paste and wondered if I could use these up in the steamed bread.It is hard to mix the mayonnaise and water, so I recommend adding a small amount of water at a time. Personally, I mix them all at once even though it is hard to do. Either ways would make the bread fluffy and chewy. Also, you will not taste the mayonnaise at all, so don't worry. Recipe by Zakurero

I used to make carrot steamed bread as baby food for my eldest daughter when she was young. I was using pancake mix everyday but now I use cake flour to save money. The photo shows the ones with soy milk and brown sugar.In Step 4, make sure the kitchen towel (to prevent water dripping onto the bread) is tightly wrung or it will touch the bread. For those using a gas range, pay extra attention. If you are using shallow ramekins, I suggest using a steamer rack (available at 100 yen shops). Using ramekins works best and helps the bread to expand fully.I made them less sweet so adjust to taste.It would be great if you could let me what way you decide to make these. Recipe by Genkimaria

I really wanted to eat some chewy steamed bread but when I tried to make it with shiratamako, it just wouldn't mix.I should use it for dango instead, so I tried with bread flour and it went quite well.・Pancake mix is a little sweet, whereas rice flour is not, so it needs a bit more sugar than the recipes that use 100% pancake mix.・These have a really light taste so they go well with jam or something similar. Recipe by Pukuttopukumaru

I really wanted to eat a chewy steamed bread so I tried it at first with shiratamako. That didn't go too well, since shiratamako is supposed to be used for dango dumpling-like recipes, so I tried with mochiko instead and it worked!Pancake mix is quite sweet but mochiko isn't, so it's better to use more sugar here than in a 100% pancake mix recipe.This bread has a very light flavour so it's most delicious when served with a sweet spread like jam. For 6-10 servings. Recipe by Pukuttopukumaru

I wanted to create a quick breakfast.After adding the flour, mix the batter with a spatula, taking care not knead or over-mix.The firmness of the batter will change with the addition of jam, so make sure to add just a little milk (the recipe says 1 teaspoon, though the amount required depends on the consistency of the jam). Recipe by AyakoOOOOO

I created this recipe because I wanted to make very light and chewy bread.I think this bread is softer than baby's bum!This recipe is too easy so there are no special tips, but please handle the bread gently since freshly baked ones are very tender.If you are eating these the day after they're baked, microwave them and they'll become light and fluffy again! Recipe by *koro mama *

I knew how to make oil-free steamed bread, so I made a chewy version.You could use juice or coconut milk instead of milk.To get the marbled effect, when the dough is done, fill all the muffin cups halfway. Mix in a tablespoon of cocoa powder (or instant coffee or matcha) to the remaining batter and pour into the half-filled muffin cups. Drag a toothpick through the batter to swirl the two batters.If it's a bother, you can just make two different types of batter without the marbleized effect. Recipe by nathu

I wanted to create a recipe for a snack I could make easily with my children.Just mix it up and steam.If using a frying pan to steam the bread, use a deep one so that the tops of the puffed up bread won't get stuck to the kitchen towel.If you're using regular or extra-rich milk, I think you can increase it to 160 ml. Recipe by milk*cocoa

A friend and I recently went into a Southern country-kitchen-type eatery in North Carolina where they had "Chew Bread" in all caps on the menu board. Neither of us had ever heard of it, so we asked the waitress what it was. "Well, it's just... well... chew bread." The cook and one patron gave virtually identical descriptions, so we ordered some, but they were already out just one hour after opening.Curious now, I hit Google, where I found thousands of recipes. I pirated ideas from several and came up with this.Imagine a chewy brownie but with a caramel profile rather than chocolate. That's Chew Bread.

Whenever I look at fresh cream and chocolate I get the urge to bake a cake, but I've been making and eating too many recently, so I made a slightly healthier steamed bread instead.You can use milk instead of the cream, but using cream will make the steamed bread more moist. You can mix leftover cream with milk too.If you weigh the cream, you won't need a measuring cup and you have one less thing to wash up.I don't have a steamer, so I steam the bread in a frying pan. If you steam the bread in a mug in the microwave, please check the microwaving time, and keep in mind that the batter will double in volume. Recipe by Chibatama

We received a bunch of mochi for my daughters first birthday and I cut it up and then left it in the freezer for ages. To be honest, I don't really like mochi, but it's considered lucky so it didn't seem right to throw it away.Then I saw a recipe that involved kneading cooked rice into bread dough so I thought, maybe you can make bread with mochi too!?After heating and melting the mochi, add water back to the mix to bring it to 220 g. A lot of water is lost in the heating process.Every oven is different and has it's own quirks, so please adjust this recipe based on how you know your oven works. The information here is just how it works best in my oven. Recipe by Chibato

If you use strained yogurt whey, the dough will become very fluffy. When I tried making it with cheese, it was surprisingly delicious. They were immediately gobbled up when I brought them to a potluck party.Since these are made by using the microwave and require no kneading, you can enjoy them in about 1 hour. Don't add the yeast into the whey until the whey has become body temperature. The baking time may vary depending on your oven. Recipe by mini