Mix sugar, vegetable oil and milk. Sift in flour and baking powder at once, and mix.
Dissolve natural food dyes (red food coloring) with 1/2 teaspoon of water. Add to the mixture you made at Step 1.
Soak the salted cherry blossoms in water for a while to desalt. Chop three and mix in the smooth sweet white bean paste.
Put cupcake liners (about 7 cm in diameter) in ramekins and pour small amount of the mixture. Put the white bean paste on top.
Cover with the remaining mixture. Top with the desalted blossoms.
Steam for 10 minutes over high heat.
I created a variation of this recipe. "Steamed Bread with Cherry Blossom and Green Tea" (Recipe ID: 770411).
It would be great to pack the bread in a bamboo lunchbox like this and bring it to cherry-blossom-viewing.
Story Behind this Recipe
I created this recipe because I'm hooked on baking steamed bread.
A hint is to wrap the steamer lid with cloth. When the bread cools, wrap with plastic wrap to keep at room temperature. It would be very delicious on the next day even if you make the bread a day before you go out for cherry-blossom viewing.