Adzuki Bean Sweet Bun

Bun (Man-tou) is a very common snack food in China, and within the Chinese community all over the world. It was a plain white bun made of flour and cooked in steamer, without any filling. More like an equivalent to the western baked buns, or the Indian's 'Roti'. It was a very popular 'convenient food' amongst the olden days travellers in China, as well as a simple lunch at home. Some would also have it as a side dish or entree with stewed pork in thick soya sauce. You can easily buy "Man Tou" or "Bao" in most Asian countries.

As it evolved through time, various of fillings came into picture - meat,adzuki bean paste, lotus seed paste, etc. When Chinese emigrated to other countries,there even more different variants in terms of fillings, as a result of cultural interaction. What we have here at the moment is the Adzuki Bean Paste Bun. It is a little more complicated compared to some other recipes, but it is always worth a try.

Ingredients (filling):

  • 200g Adzuki Bean
  • 100g brown sugar
  • 1 teaspoon sea salt
  • 3 tablespoons cooking oil

Ingredients (dough):

  • 500g chinese bun flour
  • 6g instant yeast
  • 50g vegetable oil
  • 1/2 teaspoon sea salt
  • 100g brown sugar
  • 250ml warm water

Other Material:

  • Tracing paper or baking paper, cut into 3" x 3" squares

Preparation (filling):

  1. Boil the bean till it is soft, blend it fine (with the water) in a blender.
  2. Mix the blended adzuki bean with brown sugar and sea salt, and cook the mixture till it is pasty.
  3. Add in the cooking oil and stir well.

Preparation (dough):

  1. Mix water, yeast, oil, brown sugar and sea salt together, then pour it into bun flour.
  2. Nead for 5 minutes.
  3. Roll the dough into a longish shape and cut it into small chunks weighing about 40g each.
  4. Cover up the dough with cling film and keep it aside for 10 minutes.
  5. After 10 minutes, take each dough and knead it into a round flat shape in your palm.
  6. Fill each dough with a scoop of Adzuki bean paste, wrap it up and roll it into a sphere.
  7. Line each filled dough with a tracing paper or baking paper square. Keep aside for another 1 hour.
  8. When 1 hour is up, place filled dough into a steamer and steam for 1 hour.
  9. Served hot.

Versatility Note:

  1. As usual, sugar can be reduced or otherwise, according to individual taste.
  2. A bamboo steamer or a modern convector that comes with a steaming function can be used.
  3. Cooled, left over buns can be chilled or frozen for reheating if necessary.