Rice Flour Steamed Bread with Sweet Red Bean Paste
ID: 87034d37...
These rice flour steamed breads with sweet red bean paste (tsubu-an) are easily steamed in a frying pan. By simply mixing the ingredients in order and steaming, you can enjoy a fluffy, chewy texture and the gentle sweetness of adzuki beans. They are gluten-free and can also be frozen for later.
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🍳 Cooking Flow
Prepare the molds, then mix the egg, sugar, vegetable oil, milk, rice flour, and baking powder in a bowl in order to create the batter. → Fill the cups halfway with batter, place the sweet red bean paste on top, and cover with the remaining batter. → Pour 1cm of water into a frying pan, bring to a boil, place the cups inside, cover, and steam over medium heat for 10 minutes. → Once steamed, remove from the cups and let cool slightly.
Cooking Steps
Brief Cooking Order
Prepare the molds, then mix the egg, sugar, vegetable oil, milk, rice flour, and baking powder in a bowl in order to create the batter. → Fill the cups halfway with batter, place the sweet red bean paste on top, and cover with the remaining batter. → Pour 1cm of water into a frying pan, bring to a boil, place the cups inside, cover, and steam over medium heat for 10 minutes. → Once steamed, remove from the cups and let cool slightly.
Introduction
These rice flour steamed breads with sweet red bean paste (tsubu-an) are easily steamed in a frying pan. By simply mixing the ingredients in order and steaming, you can enjoy a fluffy, chewy texture and the gentle sweetness of adzuki beans. They are gluten-free and can also be frozen for later.
Step 1
Prepare 10 heat-resistant size-8 silicone cups, each lined with non-stick paper liners.
Step 2
Crack the egg into a bowl and whisk to break it up, then add the sugar and mix thoroughly and quickly.
Step 3
Add the vegetable oil and whisk well so it doesn't separate, then add the milk and mix until uniform.
Step 4
Add the rice flour without sifting, and mix until smooth, taking care not to let the flour scatter.
Step 5
Sift the baking powder into the bowl using a tea strainer and mix well to finish the batter.
Ingredients List
Important Notes
💡 Rice flour water absorption rates vary by manufacturer and storage condition; if the batter is too stiff, add a little more milk, or if too loose, add more rice flour. Adjust until it has a consistency that falls slowly when scooped.
⚠️ As rice flour absorbs moisture over time and becomes heavy, steam the batter immediately after mixing without letting it sit.
🔥 If the water in the frying pan looks like it might evaporate while steaming, add more water carefully to avoid burns.
🍳 Leftovers can be wrapped in plastic wrap and stored in the freezer. To eat, thaw naturally and reheat in the microwave to restore the chewy texture.
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