Red Bean Paste Steamed Buns
Nov 18, 2005 by Pfil | 6 Comments| Share it:
- 300g (10.5 ounces) of aduki (red) beans
- 2 1/2 cups flour
- 3 1/2 tsps baking powder
- 3 tbsps caster (superfine) sugar
- 2 tbsps softened lard
- 1/2 cup water (roughly)
- 1/2 tsp white vinegar
- 1 tbsp sesame oil (for brushing)
I had never made red bean steamed buns before but I figured I'd give it a shot. Making the bean paste took the better part of a day but it wasn't constant work, merely checking it out occasionally. If you have the time I recommend it as it is quite the tasty treat. Soak 300g (10.5 ounces) of aduki (red) beans for 8-24 hours. Strain, then bring to a boil covered with an inch of water. Once boiling, strain and return to the saucepan with a whole bunch of water.
Boil for 1-2 hours stirring every 20-30 minutes or so.
When the beans are tender enough to be falling apart when you squeeze them, they're done. Take off the heat, let sit for 20 minutes and then drain off the top, clearer liquid leaving behind the thicker darker stuff. Add more cold water and let sit until the beans settle and pour off the top again. Do this 3 times and then strain the beans through a cloth lined strainer/colander.
Return half of the beans to the saucepan over high heat with 1 1/2cups of sugar.
Stir until the sugar is mixed in, then add the rest of the beans and another cup or so of sugar. Sort of mash them up a bit with your stirring implement or a masher, but having some whole beans doesn't hurt the dish. Add a pinch of salt, then take it off the heat and let it cool until you're ready to make the buns.
Sift the flour and baking powder into a bowl, add the sugar and mix. Add the lard and rub it in with your fingertips until evenly distributed.
Add the water until it comes together into a nice doughy mass.
Roll it into a ball.
Cover and let it sit for 30 minutes.
Split the ball into 8 roughly even sized pieces. Flatten the dough balls into circles.
Then roll out each piece and put a spoonful of bean paste onto the "circle" of dough.
Pull up the sides around the filling and pinch them together, give the pinched flaps a twist to hold them closed and put them onto a piece of parchment paper in your steamer.
Brush the tops with sesame oil.
Then steam the buns.
About 20 minutes later they should be done, so plate them.
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