By Mark Wilson
Here’s something you might have seen in your kyuushoku or at Lawson! It’s a delicious steamed dessert, the Japanese name of which literally means ‘insect bread’. If you don’t have a steamer, you can just put a colander or basket in a large pan that has been partially filled with water. Just make sure the water isn’t actually touching the bread mixture.
Makes: 8 buns
2 eggs, beaten
3 tablespoons granulated sugar
3 tablespoons sweetened condensed milk
2 tablespoons milk
2 tablespoon vegetable oil
1 teaspoon vanilla extract
2/3 cup all-purpose flour
2 teaspoons baking powder
1/2 cup hachinoko
1/2 cup katatsumuri
1 tbsp mimizu
1 tsp sasori
1. Preheat a steamer filled with water on high heat.
2. Whisk together the beaten eggs, sugar, sweetened condensed milk, milk, vegetable oil, and vanilla extract in a medium-size bowl until smooth.
3. In a separate bowl, whisk together the flour and baking powder. Fold the flour mixture into the egg mixture, just until incorporated.
4. Fold in the hachinoko, katatsumuri, mimizu and sasori.
5. Fill 8 silicone muffin cups (or 8 small ramekins lined with paper muffin liners) with the batter.
6. Place the cups in the steamer and cover. Steam over high heat for 15 minutes, or until a skewer inserted into one of the buns comes out clean.
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