Brown Rice Bun-like Miso Steamed Bread

1. 1

   Pulse the oatmeal into a powder in a food processor.

2. 2

   Mix together and dissolve the miso in water.

3. 3

   Prepare the steamer by boiling the water and turning on the heat.

4. 4

   Mix the miso, soy milk, water, and sugar in a bowl, add the oatmeal, and mix well to allow the water to absorb.

5. 5

   Sift in the ingredients, then use a rubber spatula to fold the batter as if cutting, until the flour is well integrated and the batter is evenly incorporated.

6. 6

   Fill muffin cups 80% full.

7. 7

   When steam rises from the steamer, place the cups inside, and steam for about 15 minutes on high heat.

8. 8

   They are ready when a skewer inserted to the middle comes out clean.

9. 9

   Remove them from the muffin cups and cool.

10. 10

    They will turn out moist and chewy and not dry if you cool in a lidded resealable container.

11. 11

    These are low in sugar.

12. 12

    Serve them for breakfast or for a snack.

13. 13

    Store any leftovers in the freezer after wrapping in plastic wrap and putting them in a resealable vinyl bag.

14. 14

    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).

* Per serving · 4 servings · Values may vary.

No additional tips available.