Red bean bun (homemade red bean filling)

Rinse the red beans and soak them in clean water overnight. The next day, take the soaked red beans, add clean water, and simmer over low heat until they are soft and the water has been absorbed. Mash them with a small spoon, add a little sugar, mix well, and let cool. (Soaking the red beans in advance can reduce cooking time, allowing the beans to soften while still retaining a slightly coarse texture.) Set the prepared red bean paste aside, as shown in the picture.

Add yeast and water to the flour, stir into a flaky mixture, let it rise until it doubles in size, knead into a smooth dough, roll it into a long strip, and cut into evenly sized portions. Take one portion, roll it into a round shape and press it into a flat cake, roll it into a larger flat cake (similar in size to a baozi wrapper), with thinner edges and a slightly thicker center.

Wrap with red bean paste filling.

Already wrapped.

Place in a steamer with cold water, bring to a boil over high heat, then reduce to medium heat and steam for 15 minutes. Turn off the heat and let it sit for five minutes.

Steamed red bean buns.

Finished product image.

Break it open, looks pretty good.

Delicious, take a bite, full of red bean paste, with a few red bean pieces, so satisfying!