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1
Pulse the oatmeal into a powder in a food processor.
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2
Chop the walnuts roughly.
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3
Pour water into the steamer and turn on the heat.
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4
Mix the soy milk, water, kuromitsu, and salt together in a bowl, add the oatmeal and mix well so that it absorbs the moisture.
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5
Sift in the ingredients, then use a rubber spatula to fold the batter until it is fully integrated and the batter is evenly incorporated.
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6
Pour into the muffin cups and top with the walnuts.
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7
When steam rises from the steamer, place the cups inside and seam for about 15 minutes on a high heat.
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8
They are ready when an inserted skewer comes out clean.
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9
Remove from the muffin cups and let cool.
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10
Store in a large tupperware container with the lid on as they cool, and they'll retain their moist and chewy texture without drying out.
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11
Enjoy these subtly sweet breads for breakfast or as a snack.
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12
To store in the freezer, wrap in cling-film and put in a ziplock bag.
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13
You can use other liquid sweeteners such as maple syrup instead of kuromitsu.
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14
Making lots of variations.
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15
You can use 40 g of brown sugar instead of kuromitsu (if the sugar is lumpy, pulse it together with the oatmeal in the food processor.)
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16
Use 150 ml of water.
