A recipe for a sweet comforting breakfast. These buns are definitely best eaten straight away, while still warm …but I have discovered that they revive when lightly toasted. 🙂
A simple enough recipe, a bit of faff involved …particularly if you make your own adzuki bean paste (which is worth it I think…).
You can buy adzuki bean paste in a good oriental store…. but this recipe for Yokan includes the ingredients and method for adzuki bean paste if you want to try it out.
(click image for link)
There are many variations, plain sweet buns….or you could try using jam or a fruit compote instead of adzuki bean paste…. or else savoury buns (leaving out the sugar in the dough recipe and adding more salt), stuffed with something like a mushroom tapenade or crumbled tofu flavoured with miso…
But the adzuki bean paste has a lovely distinctive taste with a gentle sweetness….
CHINESE STEAMED BUNS FILLED WITH SWEET ADZUKI BEAN PASTE