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Red Bean Paste Buns

Course: Appetizer, Bread, Snack
Cuisine: Asian
Keyword: buns, Gluten Free

Ingredients

  • 1 can red beans or 1 cup dried beans that have been soaked overnight
  • 1/2 cup sugar
  • 2 cups Water
  • 1 Pinch of salt
  • 1 tbsp Tachina optional, it gives it a nutty flavor and some extra vitamins
  • 2 1/2 cups Schar Mix B Flour or a gluten free baking flour of your choice
  • 1/3 cup sugar
  • 1.5 tsp yeast
  • 2/3 cup ml lukewarm water
  • 1 tbsp. Vegetable oil
  • Salt

Instructions

  • Dissolve the yeast in the water. While the yeast sits a minute combine the flour and sugar in a separate bowl. Add in the yeast, oil, and salt. Knead for 3 minutes.
  • Let the dough rise for about an hour or until double in size.
  • While the dough is rising, make the filling. Drain the beans and boil until extremely soft, then drain out most of the water from the pot.
  • Mash the beans with a fork and add in the sugar and allow to reduce to on low heat stirring constantly. Taste the paste to make sure it’s to your liking- I prefer less sweet and a bit nutty so I add a teaspoon of tachina. You can add more sugar if you prefer a sweeter flavor.
  • Using an immersion blender or masher, blend to desired consistency. I prefer super smooth but others like the filling of their buns with a little texture
  • Let filling cool. Prepare a steamer basket or if you are like me and don’t have one, take a small aluminum tin and using a knife cut holes into the bottom of it. Place it on top of a pot of boiling water.
  • Take the dough and add in about 2-3 tbsps flour to make it less sticky.
  • Break the dough into 6-8 portions and flatten each portion into a circle with a thick middle and thinner edges.
  • Place a spoonful of the filling in the center of each circle and pinch closed on top.
  • Place in your steamer and cover letting the buns steam about 15-20 minutes. (My make shift steamer was a tinfoil pan with holes in the bottom. I covered it with a lid to a soup pot.)
  • Let cool and enjoy. They keep well overnight in the fridge if you can make yours last that long!