Korean Red bean bun recipe [Fluffy steamed buns]

Korean red bean buns, also known as ‘Danpat bbang,’ are a popular sweet street food in Korea. They are made with a sweet and chewy dough and filled with sweetened red bean paste. These fluffy buns are a perfect snack or dessert for any time of the day.

In this article, we will discuss the recipe and the steps to make Korean red bean buns at home.

Red bean bun recipe 

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 1/2 cup lukewarm water
• 1/4 cup sugar
• 1 pack active dry yeast / instant yeast
• 2 tbsp vegetable oil
• 1/2 tsp salt

For the Filling:

• 1 1/2 cups cooked red beans (azuki beans)
• 1/2 cup sugar
• 1/2 tsp cinnamon
• 1 tbsp unsalted butter

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the flour, sugar, salt, and yeast. Mix the dry ingredients well.
2. Add the water and vegetable oil to the yeast mixture. Use a dough hook attachment with your stand mixer to mix the ingredients on low speed until they come together and form a ball of dough.
3. Increase the speed to medium and knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 1 hour or until it doubles in size.
5. Prepare the Filling: In a saucepan, combine the red beans, sugar, cinnamon, and butter. Cook the mixture over low heat for 10-15 minutes, stirring frequently, until it thickens and becomes a smooth paste.
6. Divide the dough into 8 equal parts. Flatten each part with your hands or rolling pin on a smooth surface and place a tablespoon of the sweet red bean paste filling in the middle of the dough.
7. Gather the edges of the dough, and pinch them together to seal the bun. Place the smooth balls, sealed side down, on a baking tray lined with parchment paper.
8. Repeat the process for the remaining dough and filling.
9. Place the filled dough balls on a piece of parchment paper, and cover with a damp towel. Let them rise for another 20-30 minutes in a warm place.
10. Heat a steamer over medium heat. Once the water is boiling, place the buns in the steamer basket, leaving space between them to expand.
11. Steam the buns for 10-12 minutes, until they are puffed up and cooked through.
12. Serve the fluffy buns warm, and enjoy their soft and fluffy texture, with a deliciously sweet red bean filling

Pro tips for cooking the buns

1. Use a steamer: Using a steamer is the best way to steam buns as it provides consistent and even heat. If you don’t have a steamer, you can use a colander or a heatproof plate set over a pot of boiling water.
2. Space out the buns: Make sure to leave enough space between the buns when placing them in the steamer. If the buns are too close together, they may stick to each other or not cook evenly.
3. Use the right amount of water: Make sure to use the right amount of water in the steamer. Too much water can cause the buns to become soggy, while too little water can cause the buns to dry out.
4. Don’t open the lid: Once you start steaming the buns, do not open the lid until they are fully cooked. Opening the lid can cause the steam to escape, which can affect the cooking time and texture of the buns.
5. Test the buns for doneness: To check if the buns are fully cooked, insert a toothpick into the center of the bun. If it comes out clean, the buns are done. If not, continue to steam for a few more minutes.
6. Let the buns rest: After steaming, let the buns rest for a few minutes before removing them from the steamer. This allows the buns to cool down slightly and become more stable, making them easier to handle.

Toppings for red bean buns

While the buns themselves are delicious on their own, there are many toppings that can be added to enhance their flavor and texture. Here are some popular toppings for red bean buns:

1. Sesame seeds: Toasted black sesame seeds can be sprinkled on top of red bean buns for a nutty flavor and added crunch.
2. Matcha powder: Matcha is a finely ground powder made from green tea leaves, and is a popular topping for Japanese sweets. Sprinkle a bit of matcha powder on top of your red bean buns for a vibrant green color and a slight bitterness that complements the sweetness of the filling.
3. Honey: Drizzle a bit of honey on top of your red bean buns for added sweetness and a sticky texture.
4. Whipped cream: Top your red bean buns with a dollop of whipped cream for a creamy contrast to the sweet filling.
5. Red bean paste: Use extra red bean paste as a topping for your red bean buns, spreading it on top of the bun for an extra dose of sweetness and flavor.
6. Fruit: Fresh fruit, such as strawberries, raspberries, or mango, can be sliced and placed on top of red bean buns for a refreshing twist.

What to do with leftover homemade red bean paste

Red bean paste is a versatile ingredient that can be used in a variety of sweet treats. If you have leftover red bean paste, here are some ideas for what you can do with it:

1. Make mochi: Mochi is a Japanese rice cake that is often filled with sweetened red bean paste. You can make mochi by mixing glutinous rice flour with water and microwaving or steaming it, and then wrapping a small amount of red bean paste inside.
2. Use it as a filling for other pastries: Red bean paste can be used as a filling for other pastries, such as sesame balls, mooncakes, or sweet buns.
3. Mix it into ice cream: Red bean ice cream is a popular flavor in many Asian countries. You can mix red bean paste into vanilla ice cream to give it a unique flavor.
4. Spread it on toast: Red bean paste can be used as a spread for toast or bagels, similar to peanut butter or jam.
5. Use it as a topping for yogurt or oatmeal: Red bean paste can be used as a sweet topping for yogurt or oatmeal, providing a unique flavor and texture.
6. Freeze it for later use: If you’re not sure what to do with your leftover red bean paste, you can freeze it for later use. Simply wrap it in plastic wrap or put it in an airtight container, and freeze it for up to 3 months.

What to serve with sweet red bean bun

1. Tea: In Japan, it is common to enjoy red bean buns with green tea or matcha tea. The slight bitterness of the tea helps to balance out the sweetness of the bun.
2. Coffee: Red bean buns can also be enjoyed with coffee, especially if you prefer a sweeter coffee beverage, such as a latte or cappuccino.
3. Milk: A glass of milk can be a great accompaniment to red bean buns, especially if you are enjoying them for breakfast or as a snack.
4. Other Japanese sweets: If you are looking for a more substantial snack or dessert, consider pairing red bean buns with other Japanese sweets, such as mochi or dango.
5. Fresh fruit: Fresh fruit, such as strawberries or melon, can be a refreshing complement to the sweetness of red bean buns.
6. Ice cream: For a decadent dessert, serve red bean buns with a scoop of vanilla or green tea ice cream. The combination of warm and cold, sweet and creamy, is sure to be a hit.

Different fillings for buns

While red bean paste is the traditional filling for anpan (red bean buns), there are many other fillings that can be used to make variations of this popular Japanese sweet bun. Here are some other fillings to consider:

1. Matcha: Matcha is a finely ground powder made from green tea leaves, and is a popular ingredient in Japanese sweets. Matcha filling can be made by mixing matcha powder with sweetened condensed milk and butter.
2. Sweet potato: Sweet potato filling is a popular variation of anpan in Japan. The sweet potato is mashed and mixed with sugar and butter to create a sweet, creamy filling.
3. Chestnut: Chestnut filling is another popular variation of anpan in Japan. Chestnuts are boiled, mashed, and mixed with sugar and butter to create a sweet, nutty filling.
4. Chocolate: Chocolate filling can be made by melting chocolate and mixing it with sweetened condensed milk and butter. This filling can be enjoyed as a variation of anpan or used as a filling for other types of sweet buns.
5. Custard: Custard filling can be made by mixing egg yolks, sugar, and milk or cream over heat until it thickens. Vanilla extract can also be added for flavor. This filling can be used to make variations of anpan or other types of sweet buns.

History facts about red bean bread 

Red bean buns, also known as anpan, have a long history in Japanese cuisine. The origins of the bun can be traced back to the 19th century, during the Meiji period (1868-1912), when Japan began to modernize and Western influence became more prevalent.

At that time, wheat flour and bread were introduced to Japan, and the concept of incorporating red bean paste into a bun was born.

Red bean paste, or anko, has been a staple ingredient in Japanese sweets for centuries. It is made by cooking and mashing sweetened red beans, typically azuki beans, and is used to fill various types of mochi, cakes, and buns.

The first anpan was said to have been created by a Japanese baker named Kimura Yasubei in 1875. Yasubei was inspired to create a bun filled with anko after seeing his customers dipping bread into sweet red bean soup.

He experimented with various recipes and finally developed the anpan, which quickly became popular in Japan.

The popularity of anpan continued to grow throughout the 20th century, and the bun became a symbol of Japanese cuisine. Anpan is widely enjoyed as a snack or dessert in Japan and other Asian countries.

In recent years, anpan has also gained popularity in Western countries, where it is often sold in Asian bakeries and supermarkets. With its soft and fluffy texture and sweet and creamy filling, the anpan remains a beloved treat enjoyed by people of all ages around the world.