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1
Pulse the oatmeal into a powder in a food processor.
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2
Prepare the steamer by boiling the water and setting the steamer.
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3
Mix the black sesame paste, ground sesame, lemon, soy milk, water, and sugar in a bowl, add the oatmeal.
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4
Mix well to allow the oatmeal to absorb the moisture.
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5
Sift in the ingredients, and gently fold the batter using a rubber spatula until it is no longer floury and is uniform throughout.
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6
Fill muffin cups 80% full.
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7
When steam rises from the steamer, place the cups inside, and steam for about 15 minutes on high heat.
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8
They are ready when a skewer inserted to the middle comes out clean.
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9
Remove them from the muffin cups and cool.
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10
They will turn out moist and springy, not dry, if you allow them to cool in a lidded resealable container.
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11
These are low in sugar.
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12
Serve them for breakfast or as a snack.
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13
Store any leftovers in the freezer after wrapping in plastic wrap and putting them in a resealable bag.
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14
This is how they turn out using white sesame seeds for both the paste and ground seeds.
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15
I used shiso leaves as a topping.
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16
*These were delicious as well, but I recommend the black sesame seed version!
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17
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).
