Sticky Red Bean Bun Recipe

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Ingredients

Adjust Servings:
500g yellow rice
100g rice
500g red bean
purple perilla leaves
white sugar
yeast
salt

Nutritional information

3935
Calories
176.2g
Protein
17.3g
Fat
825g
Carbs

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Sticky Red Bean Bun Recipe

Features:
  • Steaming
Cuisine:

    Sticky Red Bean Bun (ZhanDouBao) is a traditional snack in northern China. It is famous for its sticky mouthfeel and rice aroma. The red bean stuffing is special because of the light and natural sweetness. 

    • 250 minutes
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Kitchen Tips

    1. The traditional way is to use red kidney beans for stuffing. It has a more authentic aroma than red bean stuffing.

    2. Do not steam bean bun too long, otherwise, it may crack and has a tough mouthfeel.

    Steps

    1
    Done

    Wash red beans, soak into the water for more than 8 hours.

    2
    Done
    100 minutes

    Add red beans into the pot, add water to boil red beans. The water amount should be 5 times the weight of red beans. Bring to a boil and switch to low heat to stew for 1.5 hours. Add sugar and continue to boil until water runs out. 

    3
    Done
    5 minutes

    Add a little salt into the cooked red bean. Use a spoon to stir clockwise until turn into red bean paste and no water left.

    4
    Done
    5 minutes

    Wash rice and yellow rice. Soak into the water until soft(can break up with hand). Pour into a blender and blend into a powder.

    5
    Done
    120 minutes

    Add rice powder into a pot. Mix yeast with warm water. Gradually add yeast to the pot and stir occasionally. Make to a dough. Wrap with cling film and fermentation for about 2 hours.

    6
    Done
    15 minutes

    Knead the dough evenly. Divided into small dough balls. Press the dough and stuff with red bean paste. Use fingers to make the shape like the image above. Put on the purple perilla leaves.

    7
    Done
    15 minutes

    Add water in the pot, boil and steam the red bean buns for 15 minutes. Serve. 

    Lucy Xue

    Meeting you is so nice. I am happy to share my passion for all things that are salted, sweet and savory. I hope pleasure, happiness, and nourishment can be found in every food we make today.

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