Homemade Red Bean Paste Buns

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

Course Breakfast, Dim Sum

Cuisine Asian, Chinese

Prep Time 5

Cook Time 15

Resting Time 40

Total Time 1

Servings

Calories 108kcal

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.

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.