Kokuto Mushipan (Brown Sugar Steamed Cakes) (Milk-Free)
黒糖蒸しパン（乳なし） · Kokuto Mushipan
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Mushipan are Japanese steamed cakes: a simple batter poured into cups and steamed until puffed and springy, with no oven needed. This version gets its gentle, molasses-like sweetness from kokuto, the unrefined brown sugar from Okinawa, and uses sweetened soy milk in place of milk, so there is no dairy and no egg in the batter. The soft, moist texture is easy for little ones to bite and chew, which is why mushipan turn up so often at preschool snack time.
Contains kokuto (Japanese brown sugar), which should not be given to babies under 1 year old.
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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
- 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.
Seasonings
- 1.2 gbaking powder
- 9 gkokuto (Japanese brown sugar)An unrefined dark cane sugar from Okinawa with a deep, molasses-like flavor. Substitute: Dark brown sugar or muscovado.
- 5.4 gvegetable oil
About the Japanese ingredients in this recipe
- kokuto (Japanese brown sugar) (黒砂糖)
- An unrefined dark cane sugar from Okinawa with a deep, molasses-like flavor. Substitute: Dark brown sugar or muscovado.
- 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
Whisk the flour, baking powder and kokuto together well.
- 2
Add the soy milk and mix until almost no dry flour remains, then add the oil and mix it in.
- 3
Pour the batter into cups, arrange them in a steamer, cover with the lid and steam over high heat for about 10 minutes.
For children under 1 year old, replace the kokuto with regular white sugar (Japanese johakuto) when making these.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 202.5 kcal | 405 kcal | 202.5 kcal |
| Protein | 3.6 g | 7.2 g | 3.6 g |
| Fat | 6.8 g | 13.5 g | 6.8 g |
| Carbohydrates | 32.6 g | 65.1 g | 32.6 g |
| Fiber | 1 g | 2.1 g | 1 g |
| Salt equivalent | 0.2 g | 0.3 g | 0.2 g |
| Calcium | 64.5 mg | 129 mg | 64.5 mg |
| Iron | 0.9 mg | 1.8 mg | 0.9 mg |
| Potassium | 225 mg | 450 mg | 225 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 202.5 kcal | 3.6 g | 6.8 g | 32.6 g | 1 g | 0.2 g | 64.5 mg | 0.9 mg | 225 mg |
| 1 adult serving | 405 kcal | 7.2 g | 13.5 g | 65.1 g | 2.1 g | 0.3 g | 129 mg | 1.8 mg | 450 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.
