Raisin Mushi-Pan (Japanese Steamed Bread)
レーズン蒸しパン（乳なし） · Reezun Mushi-pan
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Mushi-pan is Japan's soft, fluffy steamed bread - a classic afternoon snack in preschool kitchens because it comes together in minutes with just flour, baking powder and a little sugar, and needs no oven. This version is made without egg or milk: sweetened soy milk stands in for cow's milk. The raisins are soaked in hot water to plump them up and then chopped so they scatter evenly through the batter and are easy for little ones to chew. Warm from the steamer, it is mild, lightly sweet and just the right softness for small hands.
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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
- 6 graisins
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
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
Soak the raisins in boiling water to plump them up, then chop them coarsely.
- 2
Put the flour, baking powder and sugar in a bowl and whisk well to combine.
- 3
Add the soy milk and mix until almost no dry flour remains, then add the raisins from step 1 and the oil and mix them in.
- 4
Pour the batter into a shallow pan or cups, arrange them in a steamer, cover with the lid and steam over high heat for about 10 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 220.5 kcal | 441 kcal | 220.5 kcal |
| Protein | 3.6 g | 7.2 g | 3.6 g |
| Fat | 6.8 g | 13.5 g | 6.8 g |
| Carbohydrates | 36.8 g | 73.5 g | 36.8 g |
| Fiber | 1.4 g | 2.7 g | 1.4 g |
| Salt equivalent | 0.2 g | 0.3 g | 0.2 g |
| Calcium | 48 mg | 96 mg | 48 mg |
| Iron | 0.6 mg | 1.2 mg | 0.6 mg |
| Potassium | 171 mg | 342 mg | 171 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 220.5 kcal | 3.6 g | 6.8 g | 36.8 g | 1.4 g | 0.2 g | 48 mg | 0.6 mg | 171 mg |
| 1 adult serving | 441 kcal | 7.2 g | 13.5 g | 73.5 g | 2.7 g | 0.3 g | 96 mg | 1.2 mg | 342 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.
