Soft and Sweet Red Bean Steamed Buns (Hoppang)
Homemade Red Bean Steamed Buns Recipe
What’s better than a warm, fluffy red bean steamed bun on a chilly winter day? The combination of sweet red bean paste and soft dough is always a delight! This recipe breaks down how to make delicious homemade red bean steamed buns anytime, perfect for a cozy treat. Let’s create some sweet happiness together!
Steamed Bun Dough Ingredients- 8 pre-made Hoppang dough balls (store-bought)
- 1 cup warm water (for dough activation)
Sweet Red Bean Filling Ingredients- 1/2 bag red bean paste (or 2 cups homemade cooked red beans)
- Sugar or maple syrup, to taste
- 100ml water (if red bean paste is too thick)
- 1/2 bag red bean paste (or 2 cups homemade cooked red beans)
- Sugar or maple syrup, to taste
- 100ml water (if red bean paste is too thick)
Cooking Instructions
Step 1
Prepare your baking tray or a large flat surface by lining it with parchment paper. Arrange the pre-made Hoppang dough balls on the prepared tray, ensuring they have enough space to expand without touching each other. If the dough balls are frozen, let them thaw at room temperature for a short while before proceeding. This step prevents the buns from sticking and allows them ample room to puff up.
Step 2
Make the delicious red bean filling that will go inside your steamed buns. If using store-bought red bean paste, you can use it directly or adjust the sweetness by adding sugar or maple syrup to your preference. If you’re making your own, mix 2 cups of cooked red beans with sugar or syrup as desired. If the red bean paste is too stiff to shape, add about 100ml of water to achieve a smoother consistency.
Step 3
Allow the dough balls to proof sufficiently so they become light and airy. Place them in a warm, humid environment for about 2 to 3 hours. The dough is ready when it has roughly doubled to two and a half times its original size. Proofing time can vary depending on temperature and humidity, so monitor the dough’s expansion. Properly proofed dough will feel slightly elastic when gently pressed.
Step 4
Gently handle the proofed dough balls to make shaping easier. Transfer the puffed dough onto a lightly floured work surface. Since the dough is now soft and airy from proofing, be careful not to press down too hard. Use your palms to gently flatten each dough ball into a round, disc shape.
Step 5
Place a generous amount of the prepared sweet red bean filling in the center of each flattened dough disc. Don’t be shy with the filling – using a good amount will make your Hoppang more delicious. Leave a small border around the edge of the dough to prevent the filling from leaking out.
Step 6
Now, it’s time to enclose the red bean filling with the dough to form the Hoppang shape. Gather the edges of the dough upwards, meeting in the center to completely cover the filling. Pinch the seams tightly to seal the bun securely, ensuring no filling escapes. Place the sealed buns seam-side down on your steaming rack or baking tray.
Step 7
Before steaming or baking, give the shaped Hoppang a brief resting period for an even softer texture. Let the shaped buns sit at room temperature for about 10 to 15 minutes. They will puff up slightly more during this time, contributing to a moist and tender interior.
Step 8
To give your homemade Hoppang a professional look and prevent sticking, prepare small squares of parchment paper. Cut the parchment paper into individual bases, one for each bun. Place a shaped Hoppang on top of each paper square. This helps them maintain their shape and makes handling easier.
Step 9
Fill your steamer pot with water and bring it to a boil over medium-high heat. Once steaming, carefully arrange the Hoppang (on their parchment paper bases) into the steamer basket, making sure there’s space between each bun. Avoid overcrowding the steamer, as this can lead to uneven cooking. Ensure there’s enough water in the pot to steam without running dry.
Step 10
Cover the steamer with its lid and steam over high heat for approximately 5 minutes. This short steaming time is sufficient to cook the already proofed dough and warm the red bean filling. Steaming for too long can make the buns tough, so adhere to the time limit. Your Hoppang are ready when they look plump and have a glossy sheen.
Step 11
Your delicious, homemade red bean steamed buns are ready to be enjoyed, steaming hot! Savor the wonderfully soft texture of the bun and the rich sweetness of the red bean filling. They are perfect with a glass of milk or a warm cup of tea. Enjoy the warmth and sweetness of these homemade delights!
