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These are the items to prepare.
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To the right of the aluminum muffin cups is aluminum-free baking powder.
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To weigh in the cake flour, set a sieve on a kitchen scale with a light-weight tray underneath, then set the scale to zero.
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Then measure in 200 g of cake flour.
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Here are the kuromame and the stewed liquid.
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I use about 190 ml of liquid.
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Drain the liquid from the kuromame.
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Set the steamer over water and bring to a boil on high heat.
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Sift the cake flour and baking powder into a bowl, add the stewed liquid and salt, then fold the ingredients together with a spatula.
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Don't mix the batter too much.
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If mixing the beans into the batter (instead of using them as topping), mix them in at this stage.
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Pour into aluminum muffin cups, and top with the kuromame.
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Since the beans will shift to the edges when the bread rises while steaming, place them in the center.
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Place the filled cups in the steamer, cover with a tea towel, then the lid (I recommend folding the corners of the towel up over the lid).
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Steam on high heat for 10 minutes, then they're ready!
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There, you have fuffy, soft, and chewy kuromame steamed bread!
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Key points: Measure out the ingredients properly; lightly fold in ingredients; and place the filled cups in the steamer when plenty of steam is rising.
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This is how they look when topped with the kuromame.
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This is what they look like with the kuromame mixed into the batter.
