Rice Flour Corn Mushipan (Steamed Cake)
米粉コーン蒸しパン · Komeko Kōn Mushipan
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Mushipan are soft, lightly sweet Japanese steamed cakes, a classic afternoon snack at preschools. This version is made without egg, milk or wheat, using rice flour and soy milk instead of wheat flour and milk. Sweet corn kernels dotted through the batter give pops of sweetness and color that little ones love, and because the cakes are steamed rather than baked, no oven is needed and they come out moist and tender enough for small mouths.
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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
- 22.5 gwhole kernel corn (canned or frozen)
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
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, combine the rice flour, sugar, and baking powder and mix with a whisk.
- 2
Add the soy milk and mix until almost no dry flour remains, then add the oil and mix it in. Add the thawed corn (if not using frozen corn, drain it well first) and stir to combine.
- 3
Pour the batter into a shallow tray or cups, arrange them in a steamer, cover, and steam over high heat for about 10 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 262.5 kcal | 525 kcal | 262.5 kcal |
| Protein | 3.9 g | 7.8 g | 3.9 g |
| Fat | 7.2 g | 14.4 g | 7.2 g |
| Carbohydrates | 46.7 g | 93.3 g | 46.7 g |
| Fiber | 1.5 g | 3 g | 1.5 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 69 mg | 138 mg | 69 mg |
| Iron | 0.6 mg | 1.2 mg | 0.6 mg |
| Potassium | 199.5 mg | 399 mg | 199.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 262.5 kcal | 3.9 g | 7.2 g | 46.7 g | 1.5 g | 0.6 g | 69 mg | 0.6 mg | 199.5 mg |
| 1 adult serving | 525 kcal | 7.8 g | 14.4 g | 93.3 g | 3 g | 1.2 g | 138 mg | 1.2 mg | 399 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.
