Add the sugar for raspberries to the frozen raspberries and simmer until most of the moisture is reduced. You're only going to use 50 g, so use the leftovers however you would like.
In a bowl, combine 50 g of the raspberry jam you just made, the sugar, the vegetable oil, and the milk and mix well.
Next, mix together the flour and baking soda and sift them in. Mix well.
Line the ramekins with paper cups, and pour in the batter. Steam over strong heat for 10 minutes and they are done.
I've posted many recipes for steamed bread including Recipe ID: 747785 chocolate version.
The next day they are still moist, so you can pack these in your bentos.
Story Behind this Recipe
I'm challenging myself to make many different versions of steamed bread. There was a sale on frozen goods at my supermarket, so I bought these raspberries. I think homemade raspberry jam tastes much better than store-bought jam!
Don't forget to cover the lid of the steamer with a cloth. Once they've cooled, wrap them in plastic wrap and store at room temperature. When you eat them they are soft and the scent of raspberry is delightful.