Kinako Mushipan (Steamed Soybean Flour Cakes)
きな粉蒸しパン · Kinako Mushipan
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Mushipan are Japan's classic steamed cakes: soft, springy little cupcakes cooked in a steamer instead of an oven, and a staple of afternoon snack time at preschool. This version is flavored with kinako, roasted soybean flour, which gives the cakes a gentle, nutty sweetness a bit like peanut butter without any nuts. There is no egg in the batter, the texture is tender enough for the youngest children to manage, and everything is stirred together in one bowl, so it is an easy recipe to make with little helpers.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 22.5 gflour
- 7.5 gkinako (roasted soybean flour)A nutty, lightly sweet powder made from roasted ground soybeans, often dusted over mochi or rice. Substitute: No close substitute - look for kinako (sometimes sold as roasted soybean flour) at a Japanese or Asian grocery, or online.
- 27 gmilk
Seasonings
- 1.2 gbaking powder
- 7.5 gsugar
- 5.4 gvegetable oil
About the Japanese ingredients in this recipe
- kinako (roasted soybean flour) (きな粉)
- A nutty, lightly sweet powder made from roasted ground soybeans, often dusted over mochi or rice. Substitute: No close substitute - look for kinako (sometimes sold as roasted soybean flour) at a Japanese or Asian grocery, or online.
Directions
- 1
Put the flour, kinako, baking powder, and sugar in a bowl and whisk well to combine.
- 2
Add the milk and mix until almost no dry flour remains, then add the vegetable oil and mix it in.
- 3
Pour the batter into cups, arrange them in a steamer, cover, and steam over high heat for about 10 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 208.5 kcal | 417 kcal | 208.5 kcal |
| Protein | 5.4 g | 10.8 g | 5.4 g |
| Fat | 8.7 g | 17.4 g | 8.7 g |
| Carbohydrates | 28.4 g | 56.7 g | 28.4 g |
| Fiber | 2 g | 3.9 g | 2 g |
| Salt equivalent | 0.2 g | 0.3 g | 0.2 g |
| Calcium | 78 mg | 156 mg | 78 mg |
| Iron | 0.8 mg | 1.5 mg | 0.8 mg |
| Potassium | 262.5 mg | 525 mg | 262.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 208.5 kcal | 5.4 g | 8.7 g | 28.4 g | 2 g | 0.2 g | 78 mg | 0.8 mg | 262.5 mg |
| 1 adult serving | 417 kcal | 10.8 g | 17.4 g | 56.7 g | 3.9 g | 0.3 g | 156 mg | 1.5 mg | 525 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
