Steps

1. In a bowl, combine Rice Flour 80g, Kinako 25g, Beet Oligosaccharide 30g (or Kibisato Sugar), a pinch of salt, and Baking Powder 4-5g.
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2. Add Rice Oil 1 tbsp and Soy Milk 120ml, and mix until smooth without any lumps. (Key Tip!) Rice flour doesn't develop gluten even when mixed vigorously, so it won't become tough.
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3. In a separate bowl, whisk 1 egg and add it to the batter, mixing until well combined.
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4. Wet a piece of parchment paper, crumple it, squeeze out excess water, and line a glass heat-resistant container without any gaps. (Key Tip!) Glass containers are thicker than plastic ones, allowing heat to penetrate slowly, which prevents the steamed buns from becoming hard.
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5. Pour the batter into the container and microwave on 600W for 5 minutes.
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6. After microwaving, cover with plastic wrap and let it rest for about 5 minutes. This allows the residual heat to cook the inside while it cools.
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7. If storing, replace the plastic wrap with fresh wrap before storing. Can be frozen for about 1 month. (Key Tip!) The plastic wrap used during the resting period can cause spoilage due to steam, so use fresh wrap.
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8. When thawing, wrap the bun in a damp paper towel and microwave in 30-second intervals, checking for doneness each time. Leaving the plastic wrap on for the same amount of time as the initial heating helps warm the inside gently.
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