Chinese Steamed Black Sesame Red Bean Buns
These Chinese steamed buns are filled with black sesame flavoured Anko (sweet red bean paste). They are so fluffy, sweet, and comforting.
Equipment
- 1 pot or a Frying pan with a lid
- 1 Large Bowel
- 1 Saucepan
- 1 bowl
- 1 Deep and large Pot
- 1 colander
- 1 Blender or Food Processor
- 1 Long-handle Spatula or Wooden Spoon
- Parchment Paper
Ingredients
For the Buns
- 200 g Plain Flour
- 1 tsp Active Dry YEast
- 1 tsp Baking Powder
- 2 tbsp Sugar
- 1 pinch Salt
- 2 tsp Vegetable Shortening or Flavourless Oil
- 110 ml Water (lukewarm)
- some Black Food Clouring (optional)
For the Black Sesame Red Bean Paste
- 100 g Azuki beans
- 170 g Sugar
- 2 tbsp Black Sesame Paste
Instructions
For the Black Sesame Red Bean Paste
- Rinse the azuki beans and put them in a large pot. Fill it with plenty of water and bring it to a boil. Once it boils, drain the azuki beans using a colander and put the beans back into the pot, and fill it with a lot of water again. Boil the beans until all of the beans become so soft that you can smush one of the beans with your thumb and forefinger. Be careful not to burn yourself when you check the doneness of the beans. It takes me to cook the beans for about 40-50 mins.
- Once your beans become soft, turn the heat off and leave it with a lid on for 30 mins. Transfer the beans and water to a blender or a food processor and blend them until smooth and look like a smoothie. Put it back in the pot and add sugar. Heat it on medium heat until it becomes a smooth thick paste. Make sure to stir it constantly to prevent it from catching the bottom of the pot. It usually takes about 20-30min. Sweet red bean paste tends to splash and is incredibly hot. Use a long-handle spatula and a deep pot to cook the paste. Finally, add black sesame paste and stir it until homogenized.
For the Buns
- In a large bowl, put flour, sugar, baking powder, salt, and dry yeast. Make sure to put the yeast on the opposite side of the salt because it kills yeast. Pour your lukewarm water into the bowl and combine until all dry ingredients are hydrated. Add more water or flour if your dough is too dry or sticky. The dough shouldn't stick to the surface but shouldn't be too floury.
- Transfer the dough onto your surface. Knead the dough for about 3 minutes and add the shortening or oil. Knead it again until the dough becomes smooth. You don't have to knead it like bread dough. 5-10 minutes are enough.For the Panda decoration (optional)If you want to make your buns panda shapes, take about 20-25g of the dough and put some black food colouring and knead it until it becomes homogenized.
- Put the dough back into the bowl and cover it with a damp towel or cling film. Let it rise until it doubles in size. Punch the dough to release the air and put the dough onto the surface. Divide the dough into 6 pieces and tuck them into tight balls. Cover them with a towel or cling film and leave for 10 mins.
- After 10 min, flatten the balls into disc shapes. Make it thinner outside and thicker in the middle. Put 50g sesame red bean paste on each piece of dough and wrap it. Gather the edges of the dough and pinch to seal the bottom. Repeat the process for the rest of the dough.(optional)If you are making panda buns, make ears, eyes, and a nose using black dough for each white bun. Cut parchment paper into 6 pieces (10cm squares). Put parchment paper under them and let them rise for another 20 min.
To steam the Buns
- Steamer basketPut the buns in the steamer basket. Bring water to a boil in a pot and place the steamer basket in. Steam over medium-high heat for 10-15 mins.
- Frying panPlace your buns directly in the frying pan and turn the stove to medium heat. After a minute, pour 1/2 cup of water into the pan and lid on. Steam them for 10-15 mins.
- Large pot with a lidFill the pot with water by about 1 cm and place a plate on the bottom of the pot. Put the lid on and bring the water to a boil. Put your buns on the plate and steam for 10-15mins.
- Serve your freshly steamed buns immediately and enjoy!