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1
Pulverize the oatmeal into powder using a food processor.
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2
Combine the yukari and boiling water.
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3
Pour some water in a steamer and turn on the heat.
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4
Wash off the salt from the sakura, drain and mince.
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5
If any, include the stem and leaves also.
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6
Rinse and dry the sakura for garnishing.
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7
In a bowl, combine the sakura, yukari, soy milk, water and sugar.
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8
Add the oatmeal and mix well so that the oatmeal will absorb the liquid.
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9
Sift in the ingredients into the batter.
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10
With a rubber spatula, mix them evenly just until incorporated.
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11
Pour batter into a muffin mold filling 80% of each mold.
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12
When steam comes out of the steamer, place the muffin molds in and steam over high heat for about 15 minutes.
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13
Insert a bamboo skewer and if it comes out clean it is ready.
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14
Remove from the mold and let them cool.
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15
If you place them in a large plastic container and cover it to cool, they will not dry out and become moist and chewy.
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16
This not too sweet bread has a subtle sakura aroma.
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17
It can be a good snack or a breakfast.
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18
If you are not having it right away, wrap with plastic wrap, put in a Ziploc bag and freeze.
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19
You can use either the quick oatmeal (on the right) or the old-fashioned type (on the left).
