Sweetened adzuki beans, black sesame seeds, or other toppings of your choice
Put the oatmeal into a food processor until powdery. Put the water into the steamer and heat it up.
In a bowl, combine the soy milk, water, sugar, salt, and dried yomogi and mix. Add the oatmeal and mix until the oatmeal has absorbed the moisture.
Sift the ★ ingredients into the batter and fold with a rubber spatula until smooth and no longer floury.
Fill the muffin tins 80% full. Remove the hot water from the steamer and place the muffin tins inside. Steam over high heat for about 15 minutes. When a toothpick or skewer inserted into the center comes out clean, they're is ready.
Remove from the molds and let cool. If you put them into a large tupperware box and cover as they cools, they will become moist and chewy rather than dry.
They're lightly sweet. The aroma of the yomogi is so refreshing! If you aren't going to eat them right away, wrap them in plastic wrap, place them in a Ziplock bag, and store them the freezer.
You can use instant oatmeal (right) or other varieties (left). Either one will work.
Story Behind this Recipe
I based this on my recipe for "Oatmeal Cinnamon Steamed Bread" (Recipe ID: 747104).
I love the crust of kusa mochi (it's the same as chewy yomogi). So, I tried making a steamed pan with that taste.
You could use the oatmeal as is, but the texture will be moister and chewier with the extra step of pulverizing it into a powder.
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!)