Matcha Muffins

Sift together the cake flour, baking powder, matcha, and powdered sugar into a bowl. Set aside.

In a separate bowl, whisk the soy milk until foamy. Add the maple syrup and soy sauce and continue to whisk and incorporate air. Add the vegetable oil if your soy milk is not especially "rich."

Resift the flour mixture. Fold it into the soy milk mixture in two or three batches, stirring gently after each addition to combine. The resulting batter should be smooth, thick, and slightly foamy. Line individual freestanding cupcake forms, or a 6-muffin tin (if it will fit in your steamer), with paper or foil liners and pour in a scant 1/4 cup of the batter. Tap down to level the batter. If you are using the black beans, place 6 or 7 beans on top of the batter in each cup (the weight of the beans will cause them to sink).