A Journey Begins
I still remember the first time I tried making Sweet Bean Steamed Buns. The recipe seemed daunting at first, but the thought of biting into a warm, fluffy bun filled with sweet bean paste kept me going. The process was therapeutic, from soaking the beans overnight to watching the dough rise on my countertop. Every time I make these Sweet Bean Steamed Buns, I’m reminded of that first attempt, and how the effort was all worth it once I tasted the soft, tender buns fresh from the steamer.
Crafting the Sweet Bean Filling
Preparing the sweet bean filling for these buns is my favorite part. I use azuki beans, which are traditional in Korean cuisine, and let them soak overnight. The next morning, the beans are plump and ready to be cooked down into a thick, rich paste. As I add dark brown sugar, rice syrup, and a touch of vanilla extract, the kitchen fills with a warm, comforting aroma that makes my mouth water. Once mashed and cooled, the filling becomes the heart of these Sweet Bean Steamed Buns, adding a satisfying sweetness that pairs perfectly with the pillowy dough.
The Art of Dough Making
Making the dough requires patience, but it’s incredibly rewarding. After mixing and kneading, the dough rises beautifully, soft and elastic to the touch. Shaping the buns is like an art form—each one gets filled with a generous spoonful of the sweet bean mixture before being carefully sealed and placed in the steamer. As they cook, the buns puff up, becoming light and airy. The smell of freshly steamed buns wafts through the kitchen, making it impossible to wait until they’re done.
A Delightful Tradition
Finally, when the Sweet Bean Steamed Buns are ready, they are everything I hoped for—soft on the outside, with a slightly chewy texture and a sweet, chunky filling that bursts with flavor. These buns are a hit with my family, and they’ve become a regular treat in our home. Every time I make them, I feel a deep connection to the tradition behind them, and I’m proud to share that tradition with others through my recipes.
Table of Contents
Chef’s Notes- Sweet Bean Steamed Buns
- Yeast Activation: Ensure your yeast is fresh and active by proofing it before adding it to the dough. If it doesn’t foam, the yeast might be inactive, and you should start over with fresh yeast.
- Dough Texture: The dough should be soft but not sticky. If it’s too sticky, add a little more flour (a tablespoon at a time) until it’s manageable. This will help you achieve that fluffy texture.
- Bean Filling Consistency: When making the bean filling, it’s essential to cook it down until thickened but still moist. The filling should hold together well without being too dry or too runny.
- Steaming Tips: Make sure to cover the steamer with a cotton cloth before placing the lid on. This will prevent condensation from dripping onto the buns, which can make them soggy.
- Freezing and Reheating: To freeze, place the buns in an airtight container after they’ve cooled completely. Reheat by steaming directly from frozen or by microwaving for a quick snack.
Sweet Bean Steamed Buns
10
buns20
minutes1
hour15
minutes250
kcal1
hour40
minutes3
hours15
minutesDive into the delightful world of Korean cuisine with these fluffy Sweet Bean Steamed Buns! Perfect for a dessert, snack, or light meal, these buns are soft on the outside with a deliciously chunky sweet bean filling inside. The secret to their irresistible texture is leaving some bits of beans and skins in the filling. Enjoy this traditional treat with your family and make it a staple in your kitchen!
Ingredients
- Sweet Bean Filling
1 cup dried azuki beans (red beans)
1/4 cup dark brown sugar
1/4 cup rice syrup
1/4 tsp kosher 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 kosher salt
3 3/4 cups all-purpose flour (divided)
- Alternative Ingredients:
Sweet Red Beans: Black beans or mung beans can be used.
Dark Brown Sugar: Light brown sugar or coconut sugar.
Rice Syrup: Honey or maple syrup.
Whole Milk: Almond milk or soy milk for a dairy-free option.
Butter: Margarine or coconut oil for a vegan option.
- Alternative Ingredients:
Sweet Red Beans: Black beans or mung beans can be used.
Dark Brown Sugar: Light brown sugar or coconut sugar.
Rice Syrup: Honey or maple syrup.
Whole Milk: Almond milk or soy milk for a dairy-free option.
Butter: Margarine or coconut oil for a vegan option.
Directions
- Prepare the Beans: Wash and soak the azuki beans overnight (at least 10 hours). They will expand to about 2½ cups. Drain and place the beans in a heavy pot with 4 cups of water. Cook over medium heat for about an hour until very tender.
- Make the Filling: Add dark brown sugar, rice syrup, kosher salt, and vanilla extract to the beans. Mash roughly with a potato masher and cook over medium-high heat until thickened and juicy (about 5 minutes). Set aside. Melt butter in a large heavy pot over medium-high heat. Stir in granulated sugar until dissolved. Remove from heat and add cold milk to cool the mixture. Add yeast and let sit for 5-10 minutes until foamy.
- Mix the Dough: Stir in kosher salt and gradually add 3½ cups of flour. Mix well for about a minute. Knead by hand for a few minutes until smooth. Cover and let rise for an hour until doubled in size.
- Second Rise: Deflate the dough and knead again for a few minutes. Cover and let rise for another 30 minutes. Prepare your steamer with about 2½ inches of water and bring to a boil. Remove from heat and place a cotton cloth in the steamer basket. Deflate and knead the dough until smooth again. Dust your cutting board with the remaining flour and divide the dough into 10 pieces (about 3 ounces each). Form into balls and cover with plastic wrap.
- Fill the Buns: Flatten each ball into a disk about 3½ inches in diameter with thinner edges. Place about 2 ounces of sweet bean filling in the center and gather the edges to seal tightly. Shape into small mountains and place in the steamer basket lined with parchment paper. Let the buns rise for another 30 minutes.
- Serve: Reheat the water in the steamer and place the steamer basket inside. Cover with a large cotton cloth under the lid to prevent water from dripping onto the buns. Steam over medium-high heat for 12 minutes, then reduce to low heat and cook for an additional 3 minutes. Remove from heat and serve immediately. Store leftovers in the freezer (up to one month) or refrigerator (up to one week). Reheat by steaming or microwaving.
Equipment
- Chef’s Knife
- Cutting Board
- heavy pot
- wooden spoon
- potato masher
- steamer basket
- cotton cloth
- plastic wrap
Nutrition Facts
- Calories: 250kcal
- Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 150mg
- Potassium: 200mg
- Carbohydrates: 45g
- Fiber: 3g
- Sugar: 15g
- Protein: 6g
- Vitamin A: 200IU
- Vitamin C: 0mg
- Calcium: 60mg
- Iron: 2mg
FAQs- Sweet Bean Steamed Buns
Can I use a different type of bean for the filling?
Yes, you can substitute azuki beans with black beans or mung beans. Each will give a unique flavor and texture to the buns.
What should I do if my dough isn’t rising?
If your dough doesn’t rise, it could be due to inactive yeast or a cold environment. Make sure the yeast is active, and try placing the dough in a warm spot, like near a preheating oven, to encourage rising.
How do I prevent the buns from sticking to the steamer?
Line the steamer basket with parchment paper or a cotton cloth to prevent sticking. Dusting the bottoms of the buns with flour before placing them in the steamer can also help.
Can I make these buns ahead of time?
Yes, you can prepare the dough and filling a day ahead. Store the dough in the refrigerator and bring it to room temperature before shaping and steaming the buns.
How do I know when the buns are fully cooked?
The buns should be firm to the touch and slightly springy. If they are still too soft or doughy, steam them for a few more minutes.
