Pulse the oatmeal into a powder in a food processor. Chop the walnuts roughly. Pour water into the steamer and turn on the heat.
Mix the soy milk, water, kuromitsu, and salt together in a bowl, add the oatmeal and mix well so that it absorbs the moisture.
Sift in the ★ ingredients, then use a rubber spatula to fold the batter until it is fully integrated and the batter is evenly incorporated.
Pour into the muffin cups and top with the walnuts. When steam rises from the steamer, place the cups inside and seam for about 15 minutes on a high heat. They are ready when an inserted skewer comes out clean.
Remove from the muffin cups and let cool. Store in a large tupperware container with the lid on as they cool, and they'll retain their moist and chewy texture without drying out.
Enjoy these subtly sweet breads for breakfast or as a snack. To store in the freezer, wrap in cling-film and put in a ziplock bag.
You can use other liquid sweeteners such as maple syrup instead of kuromitsu. Making lots of variations.
You can use 40 g of brown sugar instead of kuromitsu (if the sugar is lumpy, pulse it together with the oatmeal in the food processor.) Use 150 ml of water.
Story Behind this Recipe
This steamed bread is sweetened with syrup, and is a variation of "Oatmeal Cinnamon Steamed Bread" (Recipe ID: 747104).
You can use the oatmeal as is, but the texture will become moist and chewy if you 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!)