Many years ago, when I was teaching at a primary school in Japan, mother of a student in my class gave me a recipe of ‘Steamed Carrot Buns’. The recipe was lost but I am still making these carrot buns.
Because the batter is very soft, you need cupcake cases. The buns will expand double in size, the cupcake cases need to be strong enough to support. Otherwise you won’t get the cupcake shape. If you don’t mind the shape of the buns, don’t worry about it.
6 to 8 Buns
Carrot 1/2 to 1 *about 100g, grated finely
Brown Sugar 2 tablespoons
Butter 20g *melted
*If you use Unsalted Butter, add 1 pinch of Salt.
Milk 1/2 cup
Self Rising Flour 1 cup
Vanilla Extract 1 teaspoon *optional
Place all ingredients in a large bowl and mix well to make the batter.
Place some cupcake cases in steamer and spoon the mixture into the cases. My steamer is small and only 3 cupcake cases fit in. It might be difficult to cook all the buns at once.
Pour water into the steamer pan and bring to the boil over high heat. Place the steamer that contains the cupcake cases filled with batter over the steaming pan, cover with lid and cook for 15 minutes.
Repeat with remaining buns. Serve warm or cold.
*Note: The batter can be baked as cupcakes in the oven.