These fluffy, melt-in-your-mouth Brown Sugar Kinako Steamed Buns are a delightful treat, perfect for breakfast, a midday snack, or a comforting dessert. The delicate sweetness of brown sugar perfectly complements the nutty, earthy aroma of kinako (roasted soybean flour), creating a harmonious flavor profile that's both familiar and subtly unique. Imagine biting into a soft, pillowy bun, the warm brown sugar filling melting gently on your tongue, the subtle roasted notes of the kinako dancing on your palate – pure bliss in every bite. This recipe uses a convenient rice cooker for effortless steaming.
This recipe simplifies the often-daunting process of making steamed buns, making it accessible even for beginner bakers. We'll guide you through each step, from preparing the dough to achieving perfectly fluffy buns. Ready to embark on this delicious journey? Let's get started with the step-by-step instructions below!
Tools Needed
- Rice cooker
- Small bowl
- Plate (thin)
- Container (various options: cake mold, etc.)
- Plastic wrap
- Frying pan (optional)
Ingredients
- Kinako (roasted soybean flour): 60g
- Brown sugar (powdered): 45g
- Milk: 170g
- Salad oil: 30g
- Pancake mix: 150g
Step-by-Step Instructions
Step 1. Prepare the Batter
- Combine kinako, brown sugar, milk, and salad oil in a bowl. Mix well until all ingredients are incorporated.
- Add pancake mix and mix gently until the dry ingredients are no longer visible. Avoid overmixing.
Step 2. Prepare the Rice Cooker and Container
- Place a thin plate inside the rice cooker.
- Line a container (e.g., cake mold, small bowl) with plastic wrap. Pour the batter into the container, gently tapping to remove air bubbles.
Step 3. Steam the Buns
- Place the prepared container(s) onto the plate in the rice cooker. Pour hot water into the rice cooker until the water level is about 2cm high.
- Close the lid and press the cook button on the rice cooker. Cook until the cycle is complete.
Step 4. Alternative Steaming Method
- Steam in a frying pan using a similar method, cooking for 13 minutes over medium heat).
Read more: Onsen Tamago: How to Make Perfect Japanese Hot Spring Eggs
Tips
- Using powdered brown sugar prevents clumping.
- Don't overmix the batter; it will hinder rising.
- Using a rice cooker results in fluffier buns than other steaming methods.
Nutrition
- N/A
FAQs
1. Can I use a different type of sugar instead of brown sugar?
While brown sugar provides the best flavor and moisture, you can substitute with granulated sugar. However, the flavor will be slightly different, and you may need to adjust the liquid slightly.
2. What if my rice cooker doesn't have a steaming function?
You can still make these buns! Use a steamer basket placed over a pot of boiling water instead. Ensure the water doesn't touch the bottom of the steamer basket.
3. How can I store leftover buns?
Store leftover buns in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in a steamer or microwave before serving.
These fluffy brown sugar kinako steamed buns are a delightful and rewarding baking project, perfect for satisfying any sweet craving. The ease of the rice cooker method makes this recipe accessible to everyone, regardless of baking experience. Enjoy the delicious results and the wonderful aroma that will fill your kitchen!