Pulse the oatmeal into a powder in a food processor. Prepare the steamer by boiling the water and setting the steamer.
Mix the soy milk, water, sugar, tahini, and salt in a bowl, add the oatmeal, and mix well to allow the water to absorb.
Sift in the ★ ingredients, and gently fold together 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 for a snack. Store any leftovers in the freezer after wrapping in plastic wrap and putting them in a resealable bag.
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
As a variation of my recipe for "Oatmeal Cinnamon Steamed Bread" (Recipe ID: 747104), I created this flavorful matcha steamed bread.
You can use the oatmeal as is, but the texture will be more moist and springier 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!)