Black Soybean Steamed Bread

Black Soybean Steamed Bread

Were you able to use up your stewed liquid from making kuromame for your New Year's feast? You can make an exquisite steamed bread with kuromame and the leftover liquid that usually gets tossed out! For those who still have leftover kuromame, please give this a try.

Ingredients: Makes 7 to 8 muffins

Cooked kuromame (black soy beans)
about a saucer full
Stewed liquid from the beans (If you don't have enough, add milk ♪)
a little less than a cup (< 200 ml)
Cake flour
200 g
Baking powder
2 teaspoons
a pinch


1. These are the items to prepare. To the right of the aluminum muffin cups is aluminum-free baking powder.
2. To weigh in the cake flour, set a sieve on a kitchen scale with a light-weight tray underneath, then set the scale to zero. Then measure in 200 g of cake flour.
3. Here are the kuromame and the stewed liquid. I use about 190 ml of liquid. Drain the liquid from the kuromame.
4. Set the steamer over water and bring to a boil on high heat.
5. Sift the cake flour and baking powder into a bowl, add the stewed liquid and salt, then fold the ingredients together with a spatula. Don't mix the batter too much. If mixing the beans into the batter (instead of using them as topping), mix them in at this stage.
6. Pour into aluminum muffin cups, and top with the kuromame. Since the beans will shift to the edges when the bread rises while steaming, place them in the center.
7. Place the filled cups in the steamer, cover with a tea towel, then the lid (I recommend folding the corners of the towel up over the lid). Steam on high heat for 10 minutes, then they're ready! There, you have fuffy, soft, and chewy kuromame steamed bread!
8. Key points: Measure out the ingredients properly; lightly fold in ingredients; and place the filled cups in the steamer when plenty of steam is rising.
9. This is how they look when topped with the kuromame.
10. This is what they look like with the kuromame mixed into the batter.

Story Behind this Recipe

Kuromame (sweetened black soybeans) are a standard item for oshogatsu New Year's feasts. Since I love them, every year, I buy the large black soybeans from the Tanba-Sasayama region, and simmer them for 6 to 8 hours. But every year, I have leftover liquid from stewing them. It's supposed to be good for your health, but since it's full of sugar, it doesn't seem right to drink it. I usually toss it out with regret since it seems wasteful, however, last year, at New Year's, when making basic steamed bread, I substituted the milk and sugar with the leftover liquid and they turned out great!