Directions

Making the Bean Paste

1. Place the beans into a pressure cooker/pan and cover with water.

2. Simmer on a low heat for around 20 minutes.

3. After this time has elapsed, release the water vapour and heat the butter in a wok, then add the cooked beans together. 

4. Mash the beans with the back of a spoon and continue to stir until mixed thoroughly. 

5. Add in the sugar, stirring evenly throughout to make a thick paste. Once this has thickened, turn off the wok. 

6. Let the bean paste cool, then roll the paste into small balls (size of a walnut). 

Making the Dough

1. Place the flour into a mixing bowl, then add the yeast and baking powder to mix. 

2. Pour in the milk/water and stir until the dough starts to form. 

3. Knead the dough by hand for up to 30 minutes. 

Bringing it all Together

1. Divide the dough into small paste balls, rolling these out big enough to stuff with the red bean paste filling. 

2. Place the dough flat in your hand, placing a bean paste ball on top while enclosing the dough around it. 

3. Bond the two together, but ensure you don't distort the rounded shape. 

4. Place the bean paste buns (sealed side down) on the bottom of the steamer, then cover the lid and leave to simmer for 20-30 minutes to allow the buns to puff up in size. 

5. Make sure to check on them between the 20-minute mark. 

6. Once they have risen to a higher position, steam them for a further 15-20 minutes on a slightly higher temperature setting. 

7. Remove from heat after this time and let them stand for 1 minute. 

8. Serve and enjoy!