Recipe: At Home Macrobiotic Steamed Nagaimo Yam and Amazake Bread

Recipe: At Home Macrobiotic Steamed Nagaimo Yam and Amazake Bread Delicious, fresh and tasty.

Macrobiotic Steamed Nagaimo Yam and Amazake Bread. Great recipe for Macrobiotic Steamed Nagaimo Yam and Amazake Bread. I think macrobiotic recipes look unappetizing in general, but I wanted to make a delicious macrobiotic snack with ingredients available on hand! I came up with a wonderful, slightly sweet and rich steamed bread.

It has a texture like a sponge that can absorb liquid and seasonings, and it is chewy enough to withstand long cooking such as braising and deep frying.

It is called kao fu (烤麸).

Suggested substitution: Just One Cookbook readers say grated potato can be used for grated nagaimo.

You can have Macrobiotic Steamed Nagaimo Yam and Amazake Bread using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Macrobiotic Steamed Nagaimo Yam and Amazake Bread

1. You need 100 grams of Nagaimo yams (peeled).

2. It’s 100 ml of Sweet sake.

3. You need 50 ml of Water.

4. Prepare 4 tbsp of Beet sugar.

5. It’s 1 tbsp of Canola oil (or rapeseed oil).

6. It’s 100 grams of ※Whole wheat flour (something that has strong bread flour in it).

7. It’s 1 tsp of ※Baking powder (without aluminum added).

8. You need 2 tbsp of Mixed nuts (this is for decoration, so please use what you'd like).

We may be able to use grated taro as well.

Suggested substitution: Unfortunately, there is no herb that tastes like shiso.

The closest substitute is perilla leaf which you can get from a Korean grocery store.

Traditionally made with yamaimo or jinenjo Japanese yam (Dioscorea japonica), regular rice flour, sugar and water, this simple snow-white cake has a nostalgic sweet taste.

Macrobiotic Steamed Nagaimo Yam and Amazake Bread instructions

1. Grate the nagaimo yam, and mix in the sweet sake, water, canola oil, and beet sugar with a wooden spatula or egg beater in order..

2. Mix the whole wheat flour and baking powder together. ※I like cutting corners, so I put both into a Tupperware container and lightly shook the ingredients together..

3. Add Step 2 to Step 1 a bit at a time. ※Make sure to mix well so that it doesnt clump up..

4. Cut out a small piece of parchment paper and line a microwave safe container with it (you can use a teacup if youd like), and pour in the batter. Add in nuts of you'd like (I used some leftover nuts as a garnish)..

5. It will take 5 minutes over low heat if you use a pressure cooker to steam it (let it sit until the pressure dissipates). It should take around 15 minutes with a regular steamer..

Karukan has a supple texture like mochi rice cakes but much lighter and spongy like steamed buns, which seems to make.

Combine bread flour and cake flour, and add to the milk mixture.

Add salt and milk powder, and start the mixer kneading with a dough hook at medium speed.

Heat up the rice bran oil in a wok.

Yes, definitely sweet potato and soy sauce is a delicious combination.