Rice Flour Raisin Steamed Buns
米粉レーズン蒸しパン · Komeko Rēzun Mushipan
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Mushipan are soft Japanese steamed buns, a classic afternoon snack in preschool kitchens because they need no oven and come together in one bowl. This version swaps wheat flour for rice flour and uses soy milk and oil instead of eggs and butter, so it is made without egg, milk or wheat. The raisins are soaked in hot water first so they plump up and soften, then chopped small so they are easy for little mouths to chew. Gently sweet and pillowy, these are just as good warm from the steamer as they are cooled.
Added. Open the recipe helper (bottom right) → ☰ Menu → 🛒 Shopping list to see the ingredients for your family size.
Printing uses the number of adults and children set under Ingredients, so set those first.
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
- 6 graisins
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
Soak the raisins in boiling water to plump them up, then chop them roughly.
- 2
Put the rice flour, sugar and baking powder in a bowl and whisk well to combine.
- 3
Add the soy milk and mix until almost no dry flour remains, then add the oil and mix. Add the raisins from step 1 and stir them in.
- 4
Pour the batter into a shallow pan or cups, arrange in a steamer, cover, and steam over high heat for about 10 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 264 kcal | 528 kcal | 264 kcal |
| Protein | 3.6 g | 7.2 g | 3.6 g |
| Fat | 7.1 g | 14.1 g | 7.1 g |
| Carbohydrates | 47.4 g | 94.8 g | 47.4 g |
| Fiber | 1 g | 2.1 g | 1 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 73.5 mg | 147 mg | 73.5 mg |
| Iron | 0.6 mg | 1.2 mg | 0.6 mg |
| Potassium | 214.5 mg | 429 mg | 214.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 264 kcal | 3.6 g | 7.1 g | 47.4 g | 1 g | 0.5 g | 73.5 mg | 0.6 mg | 214.5 mg |
| 1 adult serving | 528 kcal | 7.2 g | 14.1 g | 94.8 g | 2.1 g | 0.9 g | 147 mg | 1.2 mg | 429 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.
