Pulse the oatmeal into a powder in a food processor. Prepare the steamer by boiling the water and setting the steamer.
Mix the black sesame paste, ground sesame, lemon, soy milk, water, and sugar in a bowl, add the oatmeal. Mix well to allow the oatmeal to absorb the moisture.
Sift in the ★ ingredients, and gently fold the batter using a rubber spatula until it is no longer floury and is uniform throughout.
Fill muffin cups 80% full. When steam rises from the steamer, place the cups inside, and steam for about 15 minutes on high heat. They are ready when a skewer inserted to the middle comes out clean.
Remove them from the muffin cups and cool. They will turn out moist and springy, not dry, if you allow them to cool in a lidded resealable container.
These are low in sugar. Serve them for breakfast or as a snack. Store any leftovers in the freezer after wrapping in plastic wrap and putting them in a resealable bag.
This is how they turn out using white sesame seeds for both the paste and ground seeds. I used shiso leaves as a topping. ＊These were delicious as well, but I recommend the black sesame seed version!
For the oatmeal, you can use either the quick cooking type (shown on the right), or other store-bought oats (as shown on the left).
Story Behind this Recipe
This is a variation of my recipe for Oatmeal Cinnamon Steamed Bread (Recipe ID: 747104). I created a jet-black steamed bead that is sure to surprise!
You can use the oatmeal as is, but the texture will become moist and chewy if you take the trouble to pulverize it into a powder ♪
You can prevent condensation from dripping onto the buns by wrapping the steamer lid in cloth, and fixing it with a rubber band. (Don't let the cloth catch on fire!)