What’s your favourite Chinese steamed bun?
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 right out of the steamer.
ARE RED BEAN BUNS VEGAN?
Yes. 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 texture and additional flavour.
The steamed buns are also vegan and made of:
- flour
- water
- yeast
- sugar
- baking powder
These steamed red bean paste buns are made with real ingredients with no preservatives, and they taste heavenly. Imagine yourself at dim sum and pair the buns with a milk tea.
HOW TO MAKE RED BEAN PASTE BUNS
First we’ll 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.
CAN YOU FREEZE RED BEAN BUNS?
Absolutely. Once the red bean buns have cooled completely, place them into a freezer-friendly bag or container.
Store in the freezer for up to 3 months.
HOW TO REHEAT THE BUNS
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).
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.
Homemade Red Bean Paste Buns
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
- 6 g active dry yeast
- 10 g avocado oil
- 1 batch homemade red bean paste
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 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.
I’ve always been such a big fan of these steamed red bean paste buns! They were one of my faves growing up as a childhood! Great job Michelle!
Yes, they’re such a classic bun — definitely reminds me of my childhood! Thanks Christie!
I can’t believe I’ve never had a steamed bun! They look so soft and fluffy, and that red bean paste looks like a tasty filling!
Ahhh you’ll have to try it, my friend! They’re a staple in Chinese cuisine π
I’ve only had buns ONCE and it was a long time ago and now that I’ve seen your version it’s all I’m going to think about haha! These look amazing!
Ahhh thanks Katherine! You’ll have to have them again! π
My kids will love these! Your blog is beautiful!
Thank you Annie!! My kids love these buns right out of the steamer π
So I just made this recipe in itβs entirety – maybe the most complicated thing Iβve ever baked! They are really delicious; however, I will say that I donβt love the coconut oil flavor in the paste (I know you called it out, I had no idea if I would like it or not). So if I make them again I might omit. I canβt believe I made my own buns. Thanks for sharing this really awesome recipe!
That is amazing! Thanks for sharing your experience, Elizabeth! π
I’ve never had these before, but by the sounds of things, I know I’d love them!! Plus, who doesn’t love a delicious steamed bun? Yum!
Thanks Dawn! You’ll have to try them one day!!
Love food like this that holds special meaning and memories. This recipe is a keeper!
These steamed buns look so delicious! Red bean paste is one of my favorite fillings too.
These are absolutely delicious! I’m just starting to try more and more buns, and this is next on my list!
I love this recipe! Not only are these fun – and not complicated – to make, but the flavors are spot on! I make them whenever we need a delish treat π
I canβt wait to try this recipe. Have heard a lot about steamed buns! Yet to try it. Thanks for the recipe.
I love food that takes me back to being with my family! This is such a special recipe!
These were so good! They remind me of the ones that I had while I was in China. Very Authentic!!!
I have been looking for this recipe forever. The red bean paste buns have been my favorite since my first time at a Chinese restaurant. I haven’t found any around here so now I can make it at home. Thank you
I like steamed buns, and yours look so delicious!
I was never able to eat these growing up as they just weren’t in my area or apart of our diets, but as someone who loves anime shows I often saw them referenced. Thank you for this wonderful and simple-enough recipe! I was able to finally taste a bean paste steam bun after years of wondering what they tasted like and now I honestly feel like I’ve been missing out. Keeping this recipe for future references as it’s just too good to pass up!
Thanks for taking the time to write, Nicole! Glad to hear it π
I have never had the pleasure of trying these before, but they look so fluffy and scrumptious.