Steamed Red Bean Buns

Perfect for that time of the month <3

Ingredients (makes 8 buns)

• 250g flour

• 2g yeast

• 5g sugar

• 125g cold water

Red bean filling:

• 100g dried red bean

• 250g water

• 20g rock sugar (or white sugar)

• 5g Chinese brown sugar¹

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Instructions

Preparing the filling:

1. Wash and soak the red beans in water overnight, or for at least 8 hours.

2. Drain the beans and place inside a rice cooker or pressure cooker pot, along with the water and sugar.

3. Cook on the ‘multigrain’ setting of a rice cooker, or the ‘bean’ setting of a pressure cooker.

4. When done, mash the beans until mostly smooth, with some chunks remaining. (Alternatively, for a completely smooth filling, blend in a food processor or blender.) Let cool.

5. Divide the filling into 8 portions, and roll each portion into a ball. Cover and set aside in the fridge.

Assembly:

1. In a mixing bowl, combine flour, yeast, sugar, water, and oil using a wooden spoon or chopsticks, until a shaggy dough forms.

2. Knead the dough until smooth, about 8 minutes using the stand mixer or 15 minutes by hand.

3. Divide the dough into 8 equal pieces. Shape each piece into a smooth ball.

4. Using a rolling pin, flatten each dough ball into a circle, making sure the dough is thinner towards the outer edges and thicker at the center.

5. Place a ball of red bean in the center of the dough circle, fold the edges in towards the center, and pinch together the create a seam. Flip the dough ball over so the seam-side is down, then cup your hand over it and roll it in circles on the counter, until the surface is smooth. Repeat with the rest of the dough.

6. Place the buns onto a steamer basket lined with steamer paper or parchment with holes poked in it. Cover and let rise for about 25 minutes. You’ll know the dough is ready when you gently press it and it springs back slowly.

7. Place basket over a pot of water. Turn the heat on to medium-high. Once the water is boiling, turn the heat down to medium and steam for 15 minutes. Turn off the heat and let rest for 3 minutes before lifting the lid.

1. Alternatively, use 25g total rock or white sugar