Kohaku Mushi-pan (Red and White Steamed Cakes)
紅白蒸しパン（乳なし） · Kohaku Mushipan
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Kohaku means "red and white," the color pairing Japan uses for happy occasions such as New Year and other celebrations, and these two-tone steamed cakes bring that festive feeling to snack time. Mushi-pan (steamed cake) is a preschool favorite because it is soft, fluffy, and gentle enough for even the youngest children to eat. Here the pink layer gets its color and sweetness from strawberry jam, and the batter is made with soy milk, so there is no dairy at all. With no oven needed and just a few pantry ingredients, it is an easy one to steam up at home.
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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
- 30 gflour
Seasonings
- 1.2 gbaking powder
- 7.5 gsugar
- 27 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
- 5.4 gvegetable oil
- 6 gstrawberry jam
About the Japanese ingredients in this recipe
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
Directions
- 1
Put the flour, baking powder, and sugar in a bowl and whisk well to combine.
- 2
Add the soy milk and mix until almost no dry flour remains, then add the oil and mix it in.
- 3
Divide the batter in half and mix the strawberry jam into one half.
- 4
Pour the plain batter into a baking tray or cups, then pour the strawberry batter on top. Arrange in a steamer, cover, and steam over high heat for about 10 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 216 kcal | 432 kcal | 216 kcal |
| Protein | 3.5 g | 6.9 g | 3.5 g |
| Fat | 6.8 g | 13.5 g | 6.8 g |
| Carbohydrates | 35.7 g | 71.4 g | 35.7 g |
| Fiber | 1.2 g | 2.4 g | 1.2 g |
| Salt equivalent | 0.2 g | 0.3 g | 0.2 g |
| Calcium | 43.5 mg | 87 mg | 43.5 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 130.5 mg | 261 mg | 130.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 216 kcal | 3.5 g | 6.8 g | 35.7 g | 1.2 g | 0.2 g | 43.5 mg | 0.5 mg | 130.5 mg |
| 1 adult serving | 432 kcal | 6.9 g | 13.5 g | 71.4 g | 2.4 g | 0.3 g | 87 mg | 0.9 mg | 261 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.
