Discovering the Perfect Recipe
My Favorite is Sweet Red Bean Steamed Buns and I first encountered sweet red bean steamed buns, or jjinppang as they’re called in Korean, during a trip to a cozy café in Seoul. The moment I bit into one, I was hooked. The fluffy, cloud-like dough enveloped a warm, chunky sweet red bean paste that was both comforting and satisfying. I knew I had to recreate this little piece of heaven in my own kitchen. So, I set out to master the recipe, aiming to bring a taste of Korea into my home.
Crafting the Filling
The journey began with the sweet red bean filling. I soaked the azuki beans overnight, watching them plump up and become tender. Cooking them with dark brown sugar, rice syrup, and a hint of vanilla created a filling that was sweet but not overpowering. The beans, mashed just enough to retain some texture, were the perfect blend of creamy and chunky. As the mixture thickened on the stove, I could hardly wait to taste it.
Perfecting the Dough
Next came the dough, which was a bit of a challenge. Melting butter and mixing it with milk and yeast made the base for the soft, pillowy buns. Kneading the dough was therapeutic, and seeing it rise and double in size was immensely satisfying. I divided the dough into small pieces, each destined to become a fluffy bun filled with the sweet red bean paste. The final step was shaping and steaming them, which filled my kitchen with an irresistible aroma.
Sharing the Joy
When the buns were finally ready, I served them fresh and steaming. Each bite was a delightful combination of soft dough and sweet red bean paste. I loved watching my family enjoy them, their smiles saying it all. These buns became a cherished treat, perfect for any time of day. Making them has become a beloved tradition, a way to share a taste of Korean comfort and joy with those I care about.
Table of Contents
Chef’s Notes-Sweet Red Bean Steamed Buns
- Ensure your yeast is fresh and active for the dough to rise properly. If your yeast doesn’t foam after adding to the milk, it may be expired.
- For a uniform texture, mash the red bean filling until smooth but slightly chunky. Adjust the sweetness to your preference by tasting the filling before cooking.
- : When placing buns in the steamer, make sure they have enough space between them. Overcrowding can cause uneven cooking and sticking.
- Use a large cotton cloth under the steamer lid to catch condensation and prevent it from dripping onto the buns. This keeps the surface smooth.
- Freeze the buns individually on a tray before transferring to a freezer bag. Reheat by steaming or microwaving for a few seconds until warm.
Sweet Red Bean Steamed Buns
10
buns20
minutes1
hour15
minutes250
kcal1
hour40
minutes3
hours15
minutesDive into the delightful world of Korean cuisine with these fluffy steamed buns filled with sweet red beans! Perfect for dessert, a snack, or even a light meal, these buns are soft on the outside and filled with a chunky, sweet red bean paste. The homemade texture of the filling makes them irresistible. Follow this easy recipe to create a treat that your family will love for years to come!
Ingredients
- Sweet Red Bean Filling
1 cup dried azuki beans (red beans)
1/4 cup dark brown sugar (or substitute with white sugar)
1/4 cup rice syrup
1/4 tsp salt
2 tsp vanilla extract
- Dough
2 tbsp unsalted butter
1 1/2 cups whole milk
2 tbsp granulated sugar
2 tsp active dry yeast (1 package)
1 tsp salt
3 3/4 cups all-purpose flour (divided)
- Alternative Ingredients:
For Sweet Red Bean Filling:
Substitute dark brown sugar with coconut sugar for a different flavor.
Replace rice syrup with honey or maple syrup.
For Dough:
Use plant-based milk like almond or soy instead of whole milk for a dairy-free option.
Substitute butter with margarine or coconut oil for a dairy-free alternative.
Directions
- Prepare the Beans: Wash and soak the azuki beans overnight (at least 10 hours). They will expand to about 2½ cups.
- Prepare the Dough: Melt butter in a large heavy pot over medium-high heat. Stir in granulated sugar until well combined.
- Shape into small mountains and place in the steamer basket.
- Steam and Serve: Reheat water in the steamer and place buns inside. Cover with a large cotton cloth under the lid to prevent dripping.
- Remove from heat and serve immediately.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- mixing bowls
- measuring cups and spoons
- vegetable peeler
- digital scale
- colander
Nutrition Facts
- Calories: 250kcal
- Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 200mg
- Potassium: 150mg
- Carbohydrates: 45g
- Fiber: 3g
- Sugar: 15g
- Protein: 6g
- Vitamin A: 200IU
- Vitamin C: 0mg
- Calcium: 50mg
- Iron: 2mg
FAQ-Sweet Red Bean Steamed Buns
Can I use a different type of bean for the filling?
Yes, you can use other beans like mung beans, but keep in mind the flavor and texture will differ from azuki beans.
What can I use instead of rice syrup?
You can substitute rice syrup with honey, maple syrup, or agave syrup. Each will slightly alter the flavor.
Can I make these buns without dairy?
Yes, you can use plant-based milk (such as almond or soy) and substitute butter with margarine or coconut oil for a dairy-free version.
How do I store leftover buns?
Store leftover buns in an airtight container. They can be kept in the refrigerator for up to one week or frozen for up to one month. Reheat by steaming or microwaving.
What if my buns aren’t rising properly?
Ensure your yeast is fresh and your dough is in a warm, draft-free area while rising. If the dough still doesn’t rise, it might be due to old yeast or too cool an environment.
