This version of the Chinese red bean steamed bun includes ground black sesame, walnuts, and dates in the filling. Red beans are a great source of protein and iron. Black sesames boost calcium content, walnuts provide omega-3 fatty acids, and dates add potassium and magnesium. These buns are made with whole wheat flour for more fibers and nutrients.
These buns can be paired with any meal. While steamed buns take a long time to prepare, the nice thing is that they freeze well, making them convenient for future meals. This recipe makes about 20 buns. They are filling and calorie dense. Serving size 1-2 buns.
Adzuki Bean Buns
Ingredients
For the Dough:
For the Filling:
Instructions
For the Dough:
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In a large bowl, mix warm water, sugar (or syrup), and yeast. Let it sit for 5 min until foamy.
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Add the flour and oil to the bowl. Use a spatula to mix until the flour absorbs all the water. Then knead for 3-5 min utesuntil smooth.
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Cover the dough and let it rest until doubled in size. It can take anywhere between 1 hour to a few hours.
For the filling:
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In an instant pot, add washed adzuki beans and fill with water up to the 2.2 quart mark (1.5 L)
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Pressure cook for 30 minutes and allow natural release. Transfer to a strainer and let it cool down for an hour.
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In a blender, grind sesame seeds. Set aside. Then grind chopped walnuts and combine them with the ground sesame seeds.
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In a food processor, blend soaked pitted dates and cooked red beans until smooth.
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In a non-stick pan, heat the olive oil. Add the bean-date paste along with the ground sesame-walnut mixture. Stir for 5-10 minutes until the paste thickens. Set aside to cool.
Preparing the buns:
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Once the dough has risen, punch it down and knead for 2 minutes. Divide it into 20 equal pieces. (Use a scale for accuracy, optional).
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Roll each piece into a circle.
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Place 2 tablespoons of red bean paste in the center, then gather and pinch the edges together to seal. Shape into a smooth ball.
Steaming the buns:
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Place the buns on a parchment paper to prevent sticking.
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Arrange buns in a steamer basket, leaving space between them to allow expansion.
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Cover and let them rest for another 15 minutes.
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Steam over medium heat for 30-40 minutes. Note: If you decide to use all-purpose white flour, steam for 15–20 minutes.
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Turn off the heat and let the buns sit for 5 minutes before opening the lid. This helps prevent them from collapsing. Serve the buns while still warm.
Freezing:
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Once completely cooled, freeze any leftover steamed buns in a ziplock bag or airtight container. You can reheat them by steaming for 10-12 minutes or using an air fryer for a crispier consistency.
Note
If you are following an oil-free diet, you can omit the oil. Use a non-stick pan to dry up and cook the red bean paste.
These steamed buns can be refrigerated for 2-3 days or frozen for up to a month. In my experience, they won't taste as fresh if stored longer than this.
When rolling the dough into circles, the thinner the dough, the shorter the steaming time.
If you end up leftover red bean paste, you can use it as a filling for glutenous rice balls (Tangyuan) or as a spread on toast.
