Saturday, August 31, 2013

Red Bean Bun

Makes 8 buns


  • Sweet bun dough (recipe)
  • 1 cup azuki bean
  • 1/2 cup packed brown sugar
  • 1/2 cup coconut milk
  • pinch of salt
  • 1/2 cup white sugar
  • 1 egg yolk
  • 1 teaspoon honey
  • 1 tablespoon water

  • Rinse azuki beans and soak them for 3 hours.
  • Prepare the dough and let it rise for 2 hours.
  • In a pressure cooker, put washed azuki beans and pour enough water until it reaches 1-2 inches above the beans.
  • Turn the heat on high and let it cook until it comes to a rolling boil. Cover the lid and secure it. Cook for 20-30 minutes. Let rest for 15 minutes and remove the pressure so that you can open the lid. At this point the beans should be soft and easily smushed with your fingers.
  • At this point you'll have a some liquid in the pot. Cook the beans in medium low and add brown sugar in three separate times, stir continuously.   
  • Add salt and coconut milk and continue stirring until liquid has evaporated. Smash the beans using a potato masher. Turn out onto a plat and let the beans cool.
  • Once cooled, roll the bean paste into 8 ping pong sized balls. Refrigerate or freeze leftover in zip-lock bags.
  • Divide the dough into 8 equal portions. 
  • Flatten a ball of dough and place a ball of bean paste rolled in sugar on the middle. Wrap the sides and pinch seams to close. Place seam-side down on a baking sheet lined with parchment paper. Repeat process and cover the buns with a moisten towel. Let rest for 20 minutes.
  • Preheat oven at 350°F and prepare the egg wash. Beat egg yolk, honey, and water and brush each bun with the egg wash. 
  • Bake for 10-15 minutes or until buns are golden brown.