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 & 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
Open in Cookpad AppSteps
- 1
Put the oatmeal into a food processor until powdery. Put the water into the steamer and heat it up.
- 2
In a bowl, combine the soy milk, water, sugar, salt, and dried yomogi and mix. Add the oatmeal and mix until the oatmeal has absorbed the moisture.
- 3
Sift the ★ ingredients into the batter and fold with a rubber spatula until smooth and no longer floury.
- 4
Fill the muffin tins 80% full. Remove the hot water from the steamer and place the muffin tins inside. Steam over high heat for about 15 minutes. When a toothpick or skewer inserted into the center comes out clean, they're is ready.
- 5
Remove from the molds and let cool. If you put them into a large tupperware box and cover as they cools, they will become moist and chewy rather than dry.
- 6
They're lightly sweet. The aroma of the yomogi is so refreshing! If you aren't going to eat them right away, wrap them in plastic wrap, place them in a Ziplock bag, and store them the freezer.
- 7
You can use instant oatmeal (right) or other varieties (left). Either one will work.
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