Steps

1. First, place an 8cm paper cup into an 8cm heat-resistant silicone cup. [Key Tip!] Paper cups alone will spread when the batter is added, so use them inside heat-resistant silicone cups of the same size. You can also pour the batter directly into the silicone cups.
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2. In a bowl, add 150g of hot cake mix and 150ml of amazake, and mix well until no dry powder remains. [Key Tip!] We recommend using a straight-type amazake without rice grains. The key is to mix the hot cake mix and amazake in equal amounts. If you don't have enough amazake, add water or milk to adjust the total volume.
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3. Pour about half of the batter (1 spoon full) into the prepared cups.
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4. Add 1 tsp of koshian (smooth red bean paste) to the center of the batter.
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5. Cover the red bean paste with the remaining batter.
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6. Fill the rest of the cups (8 total for this recipe) with batter and red bean paste in the same way.
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7. Gently press down on the surface of the batter in the cups to flatten it.
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8. Pour about 1cm of water into the bottom of a frying pan and heat over medium heat.
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9. Once the water boils, turn off the heat temporarily.
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10. Arrange the cups with batter in the frying pan of boiling water.
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11. Turn the heat back on and wait until the water reboils.
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12. Once it reboils, cover with a lid, reduce heat to medium-low, and steam for 10 minutes. [Key Tip!] If the water in the frying pan runs out while steaming, open the lid, add more water, and continue steaming with the lid on.
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13. After 10 minutes, turn off the heat and remove the lid.
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14. Remove the steamed buns from the frying pan. Be careful of burns.
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15. Remove the steamed buns from the heat-resistant silicone cups.
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16. Once slightly cooled, they are ready to eat. Enjoy while warm. [Key Tip!] Any leftover steamed buns can be individually wrapped in plastic wrap and frozen.
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