Chinese Sweet Red Bean Steamed Buns
Sweet steamed buns filled with red bean (azuki) paste, from Chinese Snacks by Huang Su-Huei. This is the same dough used for char siu bao - it has a lovely yeast flavor, pillowy texture, fluffiness and spring, with the right amount of sweetness. The sweet buns are round-topped, while the savory buns are pleat-topped. A cherished family recipe made by the author's grandmother (Po Po) with sweet red bean, mung bean and black sesame fillings.
🍽️ Makes 24
Ingredients
| 24 oz (one can), or homemade | sweet red bean paste (azuki bean paste) | |
| 1/4 cup | 60 ml | sugar |
| 1 3/4 cup | 420 ml | warm water (105F - 115F) |
| 1 tbsp | 15 ml | yeast |
| 6 cups | 1.4 l | flour |
| 1 tbsp | 15 ml | baking powder |
| 2 tbsp | 30 ml | shortening |
Instructions
- Refrigerate the sweet bean paste.
- In a medium bowl, dissolve the sugar in warm water and add the yeast. Let the yeast stand for about ten minutes or until it becomes foamy, floating to the top.
- Sift the flour into a large bowl. Add the baking powder, shortening, and the yeast liquid. Mix well. If the dough is dry, add a little water; if too wet, add more flour. Knead the dough until smooth (about ten minutes by hand).
- Place the dough in a large bowl and cover tightly with plastic wrap. Let rise in a warm place for a couple of hours until it has tripled in size.
- Cut 24 squares of parchment or wax paper, 2 1/2 inches a side.
- Roll the sweet bean paste into 1-ounce balls (or skip this step and just spoon filling into the dough). Return to refrigerator until ready to wrap the bao.
- Knead the risen dough until smooth and elastic (adjust with water or flour as needed). Cut the dough into quarters and make a log from each quarter, keeping unused dough covered. Cut each log into 6 equal pieces and flatten each into a disc. Pinch the outer inch thinner than the center and shape a well in the thicker center.
- Place a ball of red bean paste or spoon 2 tablespoons into the center. Pleat the edges together to form a bowl (push the filling down with your thumb or spoon). Twist and pinch the pleats together at the top; pinch off excess dough. Set the bao on a parchment square pleats-side down so the tops look smooth and round. Repeat and let stand for about 10-30 minutes.
- Place the buns in a steamer with at least 2 inches between them as they will expand. If using a wok, bring 2 inches of water to a boil and set the steamer over it; otherwise use a stockpot fitted with a rack and steamer, with 2 inches of water. Bring to a boil and steam.
- Steam for 10 minutes. Serve hot. Makes 24. Storage: Once cooled, seal in an airtight container or ziploc bag and refrigerate up to a week. To reheat, steam again for a few minutes or microwave (covered) for a minute or two. They also freeze well - reheat by steaming or microwaving, adding more time than if refrigerated.