Oatmeal & Kabocha Squash Steamed Bread

Name: Oatmeal & Kabocha Squash Steamed Bread
Yield: 6 servings
Cuisine: American
Ingredients: 100 grams Oatmeal; 150 grams Peeled and boiled kabocha squash; 100 ml Additive-free soy milk; 100 ml Water; 40 grams Beet sugar (or normal sugar); 1/3 tsp Natural Salt; 100 grams ★Cake flour; 8 grams ★Aluminium-free baking powder; 1/2 tsp each ★Cinnamon, nutmeg

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

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Ingredients

6 servings

100 gramsOatmeal
150 gramsPeeled and boiled kabocha squash
100 mlAdditive-free soy milk
100 mlWater
40 gramsBeet sugar (or normal sugar)
1/3 tspNatural Salt
100 grams★Cake flour
8 grams★Aluminium-free baking powder
1/2 tspeach ★Cinnamon, nutmeg

Saved

Steps

1

Use a food processor to turn the oatmeal into a powder. Put water in your steamer and turn it on.
2

Roughly mash up the kabocha with a fork. (Mash it to a creamy paste with about 1 cm chunks remaining).
3

Mix the soy milk, water, sugar, salt and mashed kabocha together on a bowl. Stir in the oatmeal and stir well so that it absorbs the liquid.
4

Sift in the ★ ingredients, and gently fold in using a rubber spatula until it is no longer floury and is uniform throughout.
5

Fill the cups 80% full. Once steam begins to rise from the steamer, put the muffins in, and steam for about 15 minutes on high heat. They are done once you stick them with a bamboo skewer and it comes out clean.
6

Remove from the muffin cups and cool. ＊If you leave them to cool in a big Tupperware container with the lid on, they will stay rich and moist without drying out.
7

These are not too sweet. Have it for breakfast or as a snack. Wrap whatever you aren't going to eat right away in plastic wrap, put into a ziplock bag, and store in the freezer.
8

By the way, you can use either quick oatmeal (right), or regular oatmeal (left) to make this.