Use a food processor to turn the oatmeal into a powder. Put water in your steamer and turn it on.
Roughly mash up the kabocha with a fork. (Mash it to a creamy paste with about 1 cm chunks remaining).
Mix the soy milk, water, sugar, salt and mashed kabocha together on a bowl. Stir in the oatmeal and stir well so that it absorbs the liquid.
Sift in the ★ ingredients, and gently fold in using a rubber spatula until it is no longer floury and is uniform throughout.
Fill the cups 80% full. Once steam begins to rise from the steamer, put the muffins in, and steam for about 15 minutes on high heat. They are done once you stick them with a bamboo skewer and it comes out clean.
Remove from the muffin cups and cool. ＊If you leave them to cool in a big Tupperware container with the lid on, they will stay rich and moist without drying out.
These are not too sweet. Have it for breakfast or as a snack. Wrap whatever you aren't going to eat right away in plastic wrap, put into a ziplock bag, and store in the freezer.
By the way, you can use either quick oatmeal (right), or regular oatmeal (left) to make this.
Story Behind this Recipe
This was adapted from the recipe "Oatmeal and Cinnamon Steamed Bread" (Recipe ID: 747104). I made it to use up some leftover kabocha squash.
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!)