Rice Flour Mushi-pan (Steamed Cake)
米粉蒸しパン · Komeko Mushi-pan
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Mushi-pan is a soft, fluffy steamed cake that is a classic afternoon snack (oyatsu) in Japanese preschools. This version uses rice flour and soy milk and is made without egg, milk or wheat. The batter comes together in one bowl with a whisk, and ten minutes in the steamer gives you a tender, gently sweet cake with a soft crumb that is easy for little ones to chew.
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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
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
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 | 244.5 kcal | 489 kcal | 244.5 kcal |
| Protein | 3.5 g | 6.9 g | 3.5 g |
| Fat | 7.1 g | 14.1 g | 7.1 g |
| Carbohydrates | 42.6 g | 85.2 g | 42.6 g |
| Fiber | 0.8 g | 1.5 g | 0.8 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 | 169.5 mg | 339 mg | 169.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 244.5 kcal | 3.5 g | 7.1 g | 42.6 g | 0.8 g | 0.5 g | 69 mg | 0.5 mg | 169.5 mg |
| 1 adult serving | 489 kcal | 6.9 g | 14.1 g | 85.2 g | 1.5 g | 0.9 g | 138 mg | 0.9 mg | 339 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.
