Red Bean Paste Buns
When I heard the lastet IC:SA secret ingredient I knew I had to participate because of my love of beans of all shapes and sizes. But what to make besides my usual faux-mexican bean fare? Then I remembered red bean steamed buns, and as I had never made them before I figured I'd give it a shot. Making the beanpaste took the better part of a day but it wasn't constant work, merely checking it out occasionally. If you have the time I recommend it as it is quite the tasty treat.
- Soak 300g of aduki (red) beans for 8-24 hours. Strain, then bring to a boil covered with an inch of water.
- Once boiling, strain and return to the saucepan with a whole bunch of water.
- Boil for 1-2 hours stirring every 20-30 minutes or so.
- When the beans are tender enough to be falling apart when you squeeze them, they're done.
- Take off the heat, let sit for 20 minutes and then drain off the top, clearer liquid leaving behind the thicker darker stuff. Add more cold water and let sit until the beans settle and pour off the top again. Do this 3 times and then strain the beans through a cloth lined strainer/colander.
- Return half of the beans to the saucepan over high heat with 1 1/2cups of sugar.
- Stir until the sugar is mixed in, then add the rest of the beans and another cup or so of sugar.
- Sort of mash them up a bit with your stirring implement or a masher, but having some whole beans doesn't hurt the dish.
- Add a pinch of salt, then take it off the heat and let it cool until you're ready to make the buns.
- 2 1/2 cups flour
- 3 1/2 tsps baking powder
- 3 tbsps caster sugar (Also known as berry sugar)
- 2 tbsps softened lard
- 1/2 cup water (roughly)
- 1/2 tsp white vinegar
- 1 tbsp sesame oil (for brushing)
- Sift the flour and baking powder into a bowl, add the sugar and mix. Add the lard and rub it in with your fingertips until evenly distributed. Mmmmm lard.
- Add the water until it comes together into a nice doughy mass.
- Let it sit for 30 minutes to do its dough thing.
- Split the ball into 8 roughly even sized pieces
- Then roll out each piece and put a spoonful of bean paste onto the "circle" of dough.
- Pull up the sides around the filling and pinch them together, give the pinched flaps a twist to hold them closed and put them onto a piece of parchment paper in your steamer.
- Brush the tops with sesame oil
- and steam those buns!
- About 20 minutes later they should be done, so plate them
- rip one open unceremoniously.
They were delicious.