These fluffy, pillowy steamed buns filled with sweet red bean paste are a beloved Asian classic that melts in your mouth with every bite. The soft, cloud-like dough contrasts beautifully with the smooth, subtly sweet filling, making them perfect for breakfast, dessert, or an afternoon snack. Once you master this recipe, you'll find yourself making batch after batch for family and friends.
⏱️120 min
📊Medium
👥12 servings
🍽️Snack
vegetarianfamilybudget-friendly
Ingredients
300 gall-purpose flour
40 gsugar
5 ginstant yeast
180 mlwarm water
20 mlvegetable oil
2 gsalt
300 gred bean paste
3 gbaking powder
Instructions
1PREPARE THE DOUGH: Combine 300g all-purpose flour, 5g instant yeast, 40g sugar, and 2g salt in a large mixing bowl. Mix these dry ingredients together thoroughly until the yeast is evenly distributed. Create a well in the center and gradually add 180ml of warm water (around 40°C) while mixing with your fingers or a wooden spoon. Continue mixing until all flour is incorporated and a shaggy dough forms. This should take about 2-3 minutes and the mixture should look slightly rough.
2KNEAD THE DOUGH: Transfer the dough onto a lightly floured work surface and knead for 8-10 minutes until the dough becomes smooth, elastic, and slightly sticky. Add 20ml vegetable oil gradually while kneading, incorporating it fully before adding more. The dough is ready when it springs back slowly when poked with a finger and feels soft like a baby's skin. This develops the gluten network necessary for the fluffy texture of the buns.
3FIRST RISE: Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 60-90 minutes until it doubles in volume. You can test if it's ready by poking it gently with a floured finger—if the indentation springs back slowly, it needs more time; if it doesn't spring back, it's ready. The dough should feel airy and light with visible air bubbles when you gently open it.
4DIVIDE AND SHAPE: Turn the risen dough onto a lightly floured surface and gently press out excess air. Divide into 12 equal pieces (approximately 40g each) by rolling the dough into a log and cutting with a knife, or by weighing each portion. Roll each piece into a smooth ball by gathering the edges underneath and rotating it gently on the work surface. Let the shaped dough balls rest for 5 minutes to relax the gluten.
5FILL THE BUNS: Flatten each dough ball into a thin disc approximately 8-10cm in diameter using your palm or a rolling pin. Place about 25g of red bean paste in the center of each disc. Carefully bring the edges of the dough up and over the filling, pinching them together at the top while rotating the bun to create a sealed pouch. Make sure the filling is completely enclosed with no cracks, as this prevents the filling from leaking during steaming.
6SECOND RISE AND STEAM PREPARATION: Place each filled bun seam-side down on a small square of parchment paper (about 8x8cm) to prevent sticking. Arrange the buns 2-3cm apart on a steamer tray or in a steamer basket lined with parchment. Cover with a lid or damp towel and let them rest for 30-40 minutes until they become noticeably puffier and lighter, about 1.5 times their original size. This second rise is crucial for achieving the characteristic light, fluffy texture.
7STEAM THE BUNS: Bring water to a rolling boil in a steamer pot (approximately 1 liter), ensuring the water level is below the steamer basket. Carefully place the prepared buns on the steamer rack, making sure they don't touch each other. Cover tightly with the steamer lid and steam over medium-high heat for 12-15 minutes until the buns are cooked through and have a slight sheen on the surface. The buns are done when a toothpick inserted into the dough comes out clean and the texture feels springy.
8REST AND SERVE: Carefully remove the steamer from the heat and let the buns rest for 2-3 minutes before opening the lid to prevent condensation from dripping onto them. Gently transfer the buns to a cooling rack or serving plate, still on their parchment squares. Serve warm or at room temperature. The buns are best enjoyed fresh on the day they're made, but they can be stored in an airtight container for up to 2 days and reheated by gentle steaming for 3-5 minutes.