Kohaku Rice Flour Mushipan (Red-and-White Steamed Cake)
紅白米粉蒸しパン · Kohaku Komeko Mushipan
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Mushipan are soft, pillowy Japanese steamed cakes, and this version comes in kohaku - the red-and-white pairing that signals a celebration in Japan, from New Year to school entrance ceremonies. Half the batter is tinted pink with strawberry jam and poured over the plain white half, so every piece looks a little special. The batter uses rice flour and sweetened soy milk and contains no egg, so it is free of egg, milk and wheat. Its gentle sweetness and tender, bouncy texture make it easy for even the youngest children to enjoy, and steaming takes only about ten minutes.
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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
- 37.5 grice flour
Seasonings
- 9.5 gsugar
- 2.3 gbaking powder
- 37.5 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
In a bowl, whisk together the rice flour, sugar, and baking powder.
- 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 stir the strawberry jam into one half.
- 4
Pour the white batter into a 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 | 259.5 kcal | 519 kcal | 259.5 kcal |
| Protein | 3.5 g | 6.9 g | 3.5 g |
| Fat | 7.1 g | 14.1 g | 7.1 g |
| Carbohydrates | 46.3 g | 92.7 g | 46.3 g |
| Fiber | 0.9 g | 1.8 g | 0.9 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 69 mg | 138 mg | 69 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 174 mg | 348 mg | 174 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 259.5 kcal | 3.5 g | 7.1 g | 46.3 g | 0.9 g | 0.5 g | 69 mg | 0.5 mg | 174 mg |
| 1 adult serving | 519 kcal | 6.9 g | 14.1 g | 92.7 g | 1.8 g | 0.9 g | 138 mg | 0.9 mg | 348 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.
