I love making these classic handmade red bean buns whenever I want something comforting, wholesome, and truly satisfying.
With just one simple rise and no complicated steps, this recipe is perfect even for beginners.
The buns steam up soft and fluffy, wrapping around a generous red bean filling that’s gently sweet and incredibly comforting—perfect for family breakfasts or lunchbox treats.
These old-style red bean buns focus on simplicity and balance. The dough is easy to handle and steams beautifully without collapsing, while the filling is rich and abundant—no skimpy centers here.
Made at home, they’re free from unnecessary additives and can be shaped just the way you like, making them both practical and rewarding to prepare.
Contents
Why You’ll Love This Recipe
- Only one fermentation step—simple and reliable
- Soft, fluffy buns that don’t shrink after steaming
- Generously filled with sweet red bean paste
- Beginner-friendly and easy to scale for families
- Perfect for breakfast, school snacks, or everyday treats
If you enjoy rolled styles, you may also like Soft Sweet Red Bean Rolls.
For a more rustic texture with visible beans, don’t miss Sweet Red Bean Paste Rolls.
Ingredients (Makes about 12 buns)
Dough
- 1000g all-purpose flour
- 540ml warm water (30–35°C / 86–95°F)
- 6g yeast
- 20g sugar
Filling
- 400g sweet red bean paste
Instructions
Make the dough
Add flour, sugar, and yeast to a large bowl and mix well. Gradually pour in the warm water while stirring with chopsticks or a spoon until a shaggy dough forms. Knead by hand until smooth and soft. No need to knead until stretchy—just smooth and even.
Divide the dough
Divide the dough into 12 equal portions (about 100–110g each). Roll each portion into a smooth ball and cover to prevent drying.
Fill the buns
Roll one dough ball into a round wrapper with a thicker center and thinner edges. Add about 30–35g red bean paste to the center. Gently pleat and seal the top, shaping into a round or oval bun.
Proof
Place the buns on parchment paper or a steaming cloth, leaving space between each. Cover and let them rest until noticeably puffy and spring back when gently pressed.
Steam
Bring water to a full boil, then place the buns in the steamer. Steam over medium heat for 15 minutes. Turn off the heat and let them rest inside the steamer for 3 minutes before opening the lid.
Serve
Remove from the steamer and enjoy warm. The buns should be soft, fluffy, and generously filled.
Notes
Keep the water temperature warm but not hot—overheating can deactivate the yeast.
If the red bean paste feels dry, mix in a small amount of warm water. If too soft, chill briefly to make wrapping easier.
Work efficiently after dividing the dough to prevent surface drying.
Always steam buns over boiling water for the best rise and texture.
Frequently Asked Questions
Can I use homemade red bean paste?
Yes. Both smooth and chunky homemade red bean paste work well—just make sure it’s not too wet.
Why didn’t my buns rise well?
This usually happens if the water was too hot or too cold, or if the proofing time was too short. The buns should feel light and springy before steaming.
How do I store leftovers?
Let buns cool completely, then refrigerate or freeze. Reheat by steaming or microwaving briefly to restore softness.
Can I change the shape?
Absolutely. These buns can be shaped round, oval, or slightly flattened—just be sure the seams are well sealed.
One-Rise Classic Handmade Red Bean Buns
Ingredients
Dough
- 1000 g all-purpose flour
- 540 ml warm water 30–35°C / 86–95°F
- 6 g yeast
- 20 g sugar
Filling
- 400 g sweet red bean paste
Instructions
Make the dough
- Add flour, sugar, and yeast to a large bowl and mix well. Gradually pour in the warm water while stirring with chopsticks or a spoon until a shaggy dough forms. Knead by hand until smooth and soft. No need to knead until stretchy—just smooth and even.
Divide the dough
- Divide the dough into 12 equal portions (about 100–110g each). Roll each portion into a smooth ball and cover to prevent drying.
Fill the buns
- Roll one dough ball into a round wrapper with a thicker center and thinner edges. Add about 30–35g red bean paste to the center. Gently pleat and seal the top, shaping into a round or oval bun.
Proof
- Place the buns on parchment paper or a steaming cloth, leaving space between each. Cover and let them rest until noticeably puffy and spring back when gently pressed.
Steam
- Bring water to a full boil, then place the buns in the steamer. Steam over medium heat for 15 minutes. Turn off the heat and let them rest inside the steamer for 3 minutes before opening the lid.
Serve
- Remove from the steamer and enjoy warm. The buns should be soft, fluffy, and generously filled.
