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Steamed Bread with Rice Flour

Steamed Bread with Rice Flour

Even though this recipe uses few ingredients, and no eggs or oil at all, it still yields moist and springy steamed bread.
They just take 15 minutes!

Ingredients: 6 aluminum cups

Rice flour
100 g
Brown sugar
30 g
Milk (or soy milk)
100 g
Baking powder
1 teaspoon

Steps

1. Add all of the ingredients to a bowl and mix.
2. Steam the bread in the steamer for 10 minutes over high heat. (This is for 6 muffin cups of bread, if you're making larger breads using fewer cups, please steam them for a bit longer.)
3. If you're using joshinko flour the batter will be a bit stiff so please add a bit more liquid. It should be about the same consistency as pancake batter (so use around 130 ml milk).

Story Behind this Recipe

Steamed bread made with rice flour instead of wheat flour makes bread that doesn't go hard as quickly, so I recommend this method.
After a few experiments I tried adding more sugar to this recipe to improve the flavour.