Go Back
Six white sweet red bean steamed buns in a bamboo steamer, one torn open to show smooth dark red bean filling

Red Bean Steamed Buns (Sweet Dou Sha Bao)

Fluffy Chinese steamed buns filled with sweet red bean paste, made with a simple yeast dough and ready in under 2 hours including rise time.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 2 hours
Servings: 12 buns
Calories: 185
Ingredients Method Notes

Ingredients
  

Dough
  • 300 g all-purpose flour plus extra for dusting
  • 1 tsp instant yeast
  • 1 tsp baking powder add after first rise
  • 30 g caster sugar
  • 160 ml warm whole milk around 38 C / 100 F, use oat milk to keep vegan
  • 2 tbsp vegetable oil neutral flavor, such as sunflower
Filling
  • 300 g smooth red bean paste (dou sha) store-bought or homemade, chilled before use

Method
 

Make the dough
  1. Combine the flour, instant yeast, and sugar in a large mixing bowl and stir briefly to mix.
  2. Pour in the warm milk and vegetable oil. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface.
  3. Knead by hand for 8 to 10 minutes until the dough is smooth, soft, and no longer sticky. It should not tear when you stretch a small piece thin.
  4. Shape into a ball, return to the bowl, cover with a damp cloth, and leave to rise at room temperature for 60 minutes until roughly doubled in size.
Add baking powder and shape the buns
  1. Once the dough has doubled, punch it down and flatten it on the work surface. Sprinkle the baking powder over the surface.
  2. Fold the dough over the baking powder and knead for 3 to 4 minutes until the powder is fully incorporated and the dough is smooth again.
  3. Divide the red bean paste into 12 equal portions of about 25 g each and roll each into a ball. If the paste is soft, refrigerate for 20 minutes to firm it up.
  4. Divide the dough into 12 equal pieces (about 40 g each). Roll each piece into a ball, then flatten and roll into a circle about 9 cm wide, keeping the center slightly thicker than the edges.
  5. Place one ball of red bean paste in the center of each wrapper. Gather the edges up and around the filling, pleating as you go, and pinch firmly to seal. Place seam-side down on a small square of parchment paper.
Steam the buns
  1. Arrange the shaped buns in a steamer basket, spaced at least 3 cm apart to allow for expansion. Let them rest uncovered for 15 minutes.
  2. Fill the wok or saucepan with 5 cm of water and bring to a rolling boil over high heat. Set the steamer basket over the boiling water.
  3. Steam on high heat for 12 minutes. Do not lift the lid during this time.
  4. After 12 minutes, crack the lid slightly for 2 minutes to let steam escape gradually, then remove the lid fully. The buns should be white, puffed, and firm to a gentle touch.
  5. Lift the buns off the parchment and serve warm. Steam remaining batches in the same way.

Notes

For the whitest, most pillowy buns, use low-protein flour and make sure the dough is fully smooth before the first rise - any roughness means more kneading is needed.