This is a Japanese style steam bread using Sri Lankan famous Kithul honey(Palm Sugar). Usually in Japan, we use brown sugar instead. It becomes more sticky when we use Kithl Honey. We have it as desserts or with afternoon tea. It might be wrong if I call it Palm sugar though it made from Palm (Caryota urens) flower's honey. It is very famous for suiting to Mee Kiri (Baffalo Curd) in Sri Lanka. We tried it for Japanese sweet as well and I often use it for cooking, too. It adds a sbtle touch to a dish and seems to be more healthy. This honey is made by our known farmers at the mountainside and they share it with us. They are not adding sugar and I feel more healthy and tasty.