※Whole wheat flour (something that has strong bread flour in it)
※Baking powder (without aluminum added)
Mixed nuts (this is for decoration, so please use what you'd like)
About 2 tablespoons
Grate the nagaimo yam, and mix in the sweet sake, water, canola oil, and beet sugar with a wooden spatula or egg beater in order.
Mix the whole wheat flour and baking powder together. ※I like cutting corners, so I put both into a Tupperware container and lightly shook the ingredients together.
Add Step 2 to Step 1 a bit at a time. ※Make sure to mix well so that it doesn't clump up.
Cut out a small piece of parchment paper and line a microwave safe container with it (you can use a teacup if you'd like), and pour in the batter. Add in nuts of you'd like (I used some leftover nuts as a garnish).
It will take 5 minutes over low heat if you use a pressure cooker to steam it (let it sit until the pressure dissipates). It should take around 15 minutes with a regular steamer.
Story Behind this Recipe
I think macrobiotic recipes look unappetizing in general, but I wanted to make a delicious macrobiotic snack with ingredients available on hand! I came up with a wonderful, slightly sweet and rich steamed bread. It tastes best fresh out of the oven.
○You can increase the sweetness by using sweet rice sake instead of regular sweet sake. 4 tablespoons of beet sugar is a bit sweet, so please adjust the amount to suit your tastes. ○I used baking powder that doesn't contain aluminum as an active ingredient. Use regular baking powder if you don't have any. ○You can substitute brown sugar or dried fruits for the nuts. You can also skip them if you like.