Steamed Red Bean Paste Buns

Steamed Red Bean Paste Buns are a Chinese classic. These buns feature a homemade sweetened adzuki bean paste inside soft and fluffy steamed buns.

I grew up eating my Mom's homemade Red Bean Paste Buns so they hold a special place in my heart. 

There's something about the sweet red bean paste sandwiched with the soft, fluffy and pillowy bun.

They're best eaten hot and fresh right out of the steamer.

Ingredients in the buns

The red bean paste is vegan and contains:

• adzuki beans
• granulated sugar
• water
• coconut oil

I like to add a bit of coconut oil for a smoother texture and additional flavour. 

The steamed buns are also vegan and made of:

• bao flour (or all-purpose)
• water
• yeast
• granulated sugar
• baking powder

These steamed red bean paste buns are made with real ingredients with no preservatives, and they taste heavenly. 

How to make the buns

First make the red bean paste.

It's best to do this ahead of time, or the day before. 

Divide out the red bean paste into 30g portions (I use a small ice cream scoop) and place onto a plate. If you're not ready to make the buns yet, cover the paste and place into the fridge.

The dough for the buns is similar to my Matcha Mantou (but much more easier since we don't have to add any matcha).

Knead the dough together, let it rest, and then divide into 10 equal balls.

Roll out the dough ball, leaving the middle a little thicker than the edges and place a scoop of red bean paste.

Gather and pleat the edges and seal. Place onto a piece of parchment and steam in a bamboo steamer for 15 minutes.

How to store

You can store the buns in an airtight container at room temperature for up to 3 days.

Alternatively, you can place them in the fridge for up to 1 week.

Or store in the freezer for up to 3 months.

How to reheat

Steamed red bean paste buns are best served hot.

Even if the buns have been in the fridge, you'll regain that soft and fluffy texture when you steam to reheat.

If you have frozen red bean buns, just place the frozen buns onto a steaming rack and steam for 20 minutes. (No need to thaw).

Other recipes you may like

Be sure to check out these recipes:

Homemade Adzuki Red Bean Paste

Homemade Chinese Egg Tarts

Chinese Baked BBQ Pork Buns

Matcha Red Bean Mochi

Strawberry Red Bean Mochi

Let me know if you try out this recipe passed to me from my Mom. Tag me on Instagram @siftandsimmer or leave me a comment/rating below.

Print Recipe

5 from 21 votes

Homemade Red Bean Paste Buns

A simple, soft and fluffy recipe for Chinese red bean buns made with homemade red bean paste.

Prep Time5 minutes mins

Cook Time15 minutes mins

Resting Time40 minutes mins

Total Time1 hour hr

Course: Breakfast, Dim Sum

Cuisine: Asian, Chinese

Servings: 10

Calories: 108kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

• 250 g bao flour or all-purpose flour
• 5 g baking powder
• 135 g warm water
• 15 g granulated sugar
• 4 g active dry yeast
• 10 g avocado oil
• 1 batch homemade red bean paste

US Customary | Metric

Cook ModePrevent your screen from going dark

Instructions

• In a bowl, combine the flour, baking powder, and give it a quick whisk.
• In a small bowl, add the warm water, sugar and yeast. Leave it for a few minutes for the yeast to activate.
• Once the yeast is bubbly, pour it into the flour mixture. Add in the oil and knead with your hands until smooth and shiny, about 10 minutes.
• Cover the dough and let it rest for 20 minutes.
• Divide the rested dough into 10 equal balls, about 35g each.
• Use a rolling pin to roll out the dough, leaving the middle a little raised, and making the edges thinner.
• Place a scoop of red bean paste (about 30g) in the centre of the dough on the mound. Gather and pleat the edges to seal.
• Invert and place it seam-side down onto a parchment square.
• Fit the buns into a bamboo steamer in 1 layer -- I used a 2 tiered steamer (be sure to leave a little room around each bun as they will expand).
• Place the lid on.
• Add about 4 C hot boiling water and 4 C room temperature water into a wok or large pot that you will use to steam the buns over.
• Place the steaming rack over the warm water and leave to proof for 20 minutes.
• Turn on to high heat and once the water has come to a boil, steam the buns for 15 minutes.
• Turn off the heat and leave to rest for 5 minutes before opening the lid.
• After 5 minutes have elapsed, crack open the lid to let the steam escape.
• Remove the buns and serve immediately.

Notes

It's important to let the buns steam for 5 additional minutes off the heat before opening the lid. This helps prevent the buns from collapsing.

Nutrition

Calories: 108kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 54mg | Potassium: 33mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!