Rice Flour and Kokuto Steamed Bread
米粉黒糖蒸しパン · Komeko Kokuto Mushipan
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Mushipan is the soft, pillowy steamed bread that turns up on Japanese preschool snack menus again and again - it is quick to mix, needs no oven, and is soft enough for small children to chew. This version is made without egg, milk or wheat, using rice flour instead of wheat flour and soy milk instead of dairy, and it still comes out light and springy. Kokuto, the unrefined brown sugar from Okinawa and Kagoshima, gives it a deep, caramel-like sweetness and warm color. Once you have the batter together, all it takes is about ten minutes in the steamer.
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.
Seasonings
- 45 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.
- 10.5 gkokuto (Japanese brown sugar)An unrefined dark cane sugar from Okinawa with a deep, molasses-like flavor. Substitute: Dark brown sugar or muscovado.
- 7.5 gvegetable oil
- 1.5 gbaking powder
Ingredients
- 37.5 grice flour
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.
- 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.
Directions
- 1
Mix the soy milk and kokuto together well, then add the oil and stir until it emulsifies and blends in completely.
- 2
Add the rice flour and baking powder and mix until the batter is smooth.
- 3
Pour the batter into a shallow tray or individual cups, arrange them in a steamer, cover, and steam over high heat for about 10 minutes.
For babies in the final weaning stage (around 12 to 18 months), replace the kokuto with regular sugar.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 267 kcal | 534 kcal | 267 kcal |
| Protein | 3.9 g | 7.8 g | 3.9 g |
| Fat | 9.5 g | 18.9 g | 9.5 g |
| Carbohydrates | 42.8 g | 85.5 g | 42.8 g |
| Fiber | 0.8 g | 1.5 g | 0.8 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 78 mg | 156 mg | 78 mg |
| Iron | 1 mg | 2.1 mg | 1 mg |
| Potassium | 267 mg | 534 mg | 267 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 267 kcal | 3.9 g | 9.5 g | 42.8 g | 0.8 g | 0.3 g | 78 mg | 1 mg | 267 mg |
| 1 adult serving | 534 kcal | 7.8 g | 18.9 g | 85.5 g | 1.5 g | 0.6 g | 156 mg | 2.1 mg | 534 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.
