Steamed Sweet Red Bean Buns
makes 12 buns
You can make these ahead and reheat them later or serve them at room temperature. Refrigerate or freeze any leftovers, which can be reheated in a microwave for about 2 minutes.
Read more about this recipe at Coconut & Lime.
4 tablespoons sugar
3/4 cup plus 2 tablespoons warm water
1/4 ounces active dry yeast
2 1/2 cups flour, plus extra for kneading
1/2 teaspoon salt
Vegetable oil for greasing bowl
Red bean paste
prep: 2 hours
total: 2 hours 15 minutes
mixing bowl
bowl
rolling pin
12 (5-inch) wax paper or parchment paper squares
cookie sheet
wok (optional)
saucepan
bamboo steamer
1. In a mixing bowl, dissolve 2 tablespoons of sugar in the water. Sprinkle in the yeast and allow to sit 10 minutes.
2. Mix in the remaining sugar, 2 cups of flour and the salt. Mix until the dough is no longer sticky, adding additional flour as needed.
3. Place the dough on a floured service and knead until smooth, about 8 minutes. Place in a greased bowl, cover and allow to rise until doubled in bulk, about 1 hour.
4. Punch the dough down; roll it into a cylinder. Cut the cylinder into 12 equal pieces. Roll each into a ball. Then roll each ball into a circle about 4 to 6 inches in diameter. Place 1 tablespoon (or slightly more) of red bean paste into the center of the circle. Pull the edges of the circle up over the filling; pinch in the center to seal. Place the buns seam-side down on a parchment paper-lined cookie sheet and repeat for each circle, leaving a 2-inch space between each bun.
5. Cover and let buns rise until puffy and light. Bring water to boil in wok or saucepan. Place buns (still on waxed paper squares) in a bamboo steamer. Place over boiling water (using a wok works well) and steam about 15 minutes or until glossy and smooth. Serve immediately.
