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Home » Recipes » Desserts

Steamed Red Bean Paste Buns ( Dou Sha Bao, 豆沙包)

Published: Apr 17, 2024 by Yuan

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Red bean paste buns, or "Dou Sha Bao" in Chinese, are steamed buns filled with sweet red bean paste. They are a popular sweet treat in Chinese cuisine and one of my childhood snacks. Asian people commonly enjoy them as a snack, dessert, or breakfast item. In this blog post, I'll guide you through the step-by-step process of creating these soft and fluffy buns from scratch and so much more. Read on for more!

red bean paste buns 1
Jump To
  • Simple ingredients
  • Making red bean paste buns from scratch step by step
  • Variations and creative twists 
  • Use of leftover red bean paste 
  • Storing and reheating the leftover red bean paste buns
  • Final thoughts
  • Steamed Red Bean Paste Buns ( Dou Sha Bao, 豆沙包)
  • YOU MAY ALSO LIKE

Simple ingredients

Dough: It is the outer wrapper of red bean paste buns, which are typically soft and fluffy. The dough is similar to that used for other types of Chinese steamed soft buns. The dough uses the following ingredients:

  • All-purpose flour 
  • Sugar 
  • Warm water 
  • Baking powder 
  • Active dry yeast: This is a leavening agent. Depending on your preference and the time you have available, you can also use instant dry yeast.
  • Olive oil 

Red bean paste filling: Red bean paste buns are filled with sweetened red bean paste. They are made from cooked and mashed red beans mixed with sugar or other sweeteners and butter. The paste can vary in texture from smooth to slightly chunky, depending on your preference.

  • Red bean/adzuki beans
  • Sugar
  • Butter

Making red bean paste buns from scratch step by step

To make the red bean paste filling:

Rinse the dried red beans under cold water until the water runs clear. Soak the beans in water for at least 8 hours. For a homemade red bean paste, you can start by cooking pre-soaked red beans in a small saucepan with water until tender and easily mashed with a fork. About 1 hour.  Add sugar for sweetness and butter to create a smooth red bean paste. Smash the tender red beans until you achieve a smooth, thick paste consistency. ( I used a masher; you can also use a food processor if you prefer a smoother paste). Let the paste cool, and set aside. 

steps 123456

You can always make the paste ahead of time to save yourself some time, or an even quicker way is to purchase some premade red bean paste from most Asian grocery stores or online.

To make the dough:

Mix the dough In a large mixing bowl, combine all-purpose flour, sugar, warm water, baking powder, yeast, and oil. Attach the dough hook attachment to your stand mixer and knead the ingredients until a smooth dough ball forms. (You can also knead by your hand) Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until the dough doubles in size. (If you use instant yeast, it works faster, like 10 minutes. I used active dry yeast because that is what I had on hand at the time of cooking) This step is crucial for achieving that fluffy texture in your buns.

steps 78910

Shape the buns once the dough has risen, divide it into equal portions. Roll each portion into a ball with a rolling pin and flatten it into a circle. 

Spoon a generous amount of red bean paste onto the center. Gather the edges of the dough and pinch them together to seal the filling inside, forming a smooth bun.

Place each filled bun on a parchment-lined baking sheet, leaving some space between them for further rising.

Steaming the buns:

Arrange the filled buns on parchment squares in bamboo steamers. Steam them until they become puffy and cooked through, which takes about 15 minutes. Once the 15 minutes are up, turn off the heat and leave the buns in the steamer for an additional 5 minutes. Cover the steamer tightly with the lid to allow the buns to set. Do not open the lid, otherwise they will collapse.

Enjoy!

Variations and creative twists 

  • While round buns are the most common, red bean paste buns can also be shaped into other forms, such as flat discs or animal shapes for kids, depending on the occasion.
  • Some variations of red bean paste buns may include additional ingredients in the filling, such as lotus seed paste, sesame seeds, or nuts, to add texture and flavor complexity.
  • If you are a chocolate lover, try to mix cocoa powder or melted chocolate into the dough for a chocolate flavor that pairs nicely with the sweet red bean paste filling. 
red bean paste buns 2

Use of leftover red bean paste 

If you make your own red bean paste and have extra, you can repurpose the leftover red bean paste in various delicious ways. Here are some ideas:

  • Red bean paste pancakes: Spread a layer of red bean paste between two pancakes for a delightful breakfast or brunch.
  • Red bean paste bread: You can use red bean paste as a filling for homemade red bean bread. Roll out bread dough, spread a layer of red bean paste, roll it up, slice, and bake for a sweet loaf.
  • Red bean paste ice cream topping: As the summer approaches, you can add red bean paste to your favorite ice cream. It is a unique and delicious dessert!
  • Red bean paste dumplings: For a delicious twist on traditional dumplings(zong zi), use red bean paste as a filling for homemade dumplings!
  • Red bean paste popsicles: Do you know you can mix red bean paste with coconut milk or yogurt and freeze it in popsicle molds for a refreshing frozen treat? This is how I used my leftover red bean paste! It was my favorite childhood snack!

These are just a few ideas to get you started, but the possibilities are endless and delicious.:)

Storing and reheating the leftover red bean paste buns

To store leftover red bean paste buns, allow them to cool completely at room temperature before storing them. Placing warm buns in a sealed container can create condensation and make them soggy. Wrap them in an airtight container or resealable plastic bag and store them in the refrigerator. They can typically last for up to 3-4 days in the fridge or for up to 1-2 months in the freezer.

When ready to enjoy, you can reheat the refrigerated or frozen buns by steaming them for a few minutes until heated. Alternatively, you can microwave them for a short duration if you are in a hurry.

Final thoughts

These red bean paste buns are a delicious treat with the rich flavors of red beans. Their soft, sweet filling and fluffy dough make them a favorite Asian treat for all ages. They are perfect for a quick snack or sharing with friends and family. Give them a try, and let me know how you like them!:)

red bean paste buns 1

Steamed Red Bean Paste Buns ( Dou Sha Bao, 豆沙包)

Red bean paste buns, or "Dou Sha Bao" in Chinese, are steamed buns filled with sweet red bean paste. They are popular treats in Chinese cuisine.
5 from 1 vote
Print Pin Rate
Prep Time: 1 hour hour 50 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 2 hours hours 10 minutes minutes
Servings: 10 buns
Calories: 191kcal

Ingredients

Dough:

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 cup warm water
  • 2 teaspoons baking powder
  • 2 teaspoons active dry yeast
  • 1 tablespoon olive oil

Red bean paste filling:

  • 1 cup raw red bean
  • 3 tablespoons sugar adjust to taste
  • 1 tablespoon butter
  • 3 cups water

Instructions

  • To make the red bean paste filling: Rinse the dried red beans under cold water until the water runs clear. Soak the beans in water for at least 8 hours. For a homemade red bean paste, you can start by cooking pre-soaked red beans in a small saucepan with water until tender and easily mashed with a fork. About 1 hour. Add sugar for sweetness and butter to create a smooth red bean paste. Smash the tender red beans until you achieve a smooth, thick paste consistency. ( I used a masher; you can also use a food processor if you prefer a smoother paste). Let the paste cool, and set aside.
  • You can always make the paste ahead of time to save yourself some time, or an even quicker way is to purchase some premade red bean paste from most Asian grocery stores or online.
  • To make the dough: Mix the dough In a large mixing bowl, combine all-purpose flour, sugar, warm water, baking powder, yeast, and oil. Attach the dough hook attachment to your stand mixer and knead the ingredients until a smooth dough ball forms. (You can also knead by your hand) Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until the dough doubles in size. (If you use instant yeast, it works faster, like 10 minutes. I used active dry yeast because that is what I had on hand at the time of cooking) This step is crucial for achieving that fluffy texture in your buns.
  • Shape the buns once the dough has risen, divide it into equal portions. Roll each portion into a ball with a rolling pin and flatten it into a circle.
  • Spoon a generous amount of red bean paste onto the center. Gather the edges of the dough and pinch them together to seal the filling inside, forming a smooth bun.
  • Place each filled bun on a parchment-lined baking sheet, leaving some space between them for further rising.
  • Steaming the buns: Arrange the filled buns on parchment squares in bamboo steamers. Steam them until they become puffy and cooked through, which takes about 15 minutes. Once the 15 minutes are up, turn off the heat and leave the buns in the steamer for an additional 5 minutes. Cover the steamer tightly with the lid to allow the buns to set. Do not open the lid, otherwise they will collapse.
  • Enjoy!

Nutrition

Calories: 191kcal | Carbohydrates: 41.3g | Protein: 4.9g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 28mg | Potassium: 2183mg | Fiber: 2.6g | Sugar: 7g | Calcium: 879mg | Iron: 3mg
Tried this recipe? Leave a comment below, and tag me @sassychopsticks9 or tag #sassychopsticks9 on Instagram!

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me

Hey there! Welcome to SassyChopsticks.com!

I'm Yuan, a writer, world traveler, web developer, and photographer based in the U.S. My journey has taken me across multiple countries, from Malaysia to England, before I settled in Tennessee, where I've called home for nearly two decades.

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