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 the dough becomes smooth and elastic. There’s no need to knead extensively—just until the surface is even.

Cut the dough into 12 equal portions (about 50–60g each). Roll each piece into a smooth ball and cover to prevent drying.

Flatten one dough ball into a round wrapper, slightly thicker in the center and thinner around the edges. Add 15–20g sweet red beans, seal tightly like a bun, then gently roll into a tongue-shaped oval about 15cm long.

Fold the top and bottom edges toward the center to form a long strip. Roll tightly from one end to create a spiral roll.

Place the shaped rolls on parchment paper or a steamer liner, leaving space between each one. Cover and let proof for 20–25 minutes, until noticeably puffy and springy when pressed.

Bring water to a full boil, then steam over medium heat for 15 minutes. Turn off the heat and let rest for 3 minutes before opening the lid to prevent shrinking.

Enjoy warm. The rolls should be soft, fragrant, and easy to peel apart layer by layer.