Introducing this month's "Monthly Musubi"

"Monthly Musubi" June 2024 issue

Introducing the macrobiotic magazine "Monthly Musubi".

Special Feature Browsing Corner

Cooking recipe "Jimi Shunsai"

"Basic nourishment seasonal vegetables"

Pumpkin Cupcakes
Ingredients (for 6 cups with a diameter of 6 cm)
  • Pumpkin: 150-200g
  • Rice flour: 100g
  • Almond flour: 30g
  • Baking powder: 3 tsp
  • Salt: a pinch
  • Cinnamon powder: 1/2 teaspoon
 
  • Unsweetened soy milk: 80g
  • Beet sugar: 40g
  • Rapeseed oil: 30g

Method

  • (1) Cut the pumpkin into large pieces, sprinkle a little salt on top, and steam until soft. Set aside 6 slices for decoration, and remove the skin from the rest and mash until smooth.
  • (2) Combine rice flour, almond powder, baking powder, salt, and cinnamon powder in a bowl and mix well.
  • (3) In a separate bowl, combine unsweetened soy milk, beet sugar, and rapeseed oil and mix well with a whisk until emulsified, then add the mashed pumpkin (1g) from step 100.
  • (4) Mix 2 and 3 together.
  • (5) Place in a cupcake mold, top with the pumpkin decoration from step 1, and bake in a preheated oven at 180°C for about 25 minutes.
Pumpkin skin and seed cookies
Ingredients (for 4 people)
  • Pumpkin skin: 15g
  • Pumpkin seeds: a few
  • Rice flour: 50g
  • Almond flour: 25g
 
  • Beet sugar: 20g
  • Salt: a little
  • Rapeseed oil: 30g
  • Unsweetened soy milk: 15g

Method

  • (1) Wash and dry the pumpkin seeds and bake them in a 170℃ oven for 10 minutes (you can also roast them in a frying pan), then peel and chop the seeds. Chop the steamed pumpkin skin as well.
  • (2) Put the rice flour in a bowl, add the almond flour, beet sugar, pumpkin skin and seeds, then add the salt and rapeseed oil and mix.
  • (3) Add unsweetened soy milk to 2 and mix in a cutting motion.
  • (4) Spread the dough from step 3, cut it into 12 equal pieces, and bake in a 160°C oven for 20 minutes.

"Monthly Musubi Magazine" introduces more detailed instructions on how to make them along with photos.