Steamed Mung Bean Buns

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Steamed Mung Bean Buns: A Delicious & Healthy Treat

Indulge in the delightful world of Steamed Mung Bean Buns, a popular Asian treat that’s both delicious and surprisingly healthy. These soft, fluffy buns are filled with a sweet and savory mung bean paste, creating a unique and satisfying flavor profile that tantalizes the taste buds. Forget overly processed snacks – these buns offer a comforting warmth and a subtly sweet experience that’s perfect for breakfast, a mid-day snack, or even a light dessert.

What sets Steamed Mung Bean Buns apart is the filling. Mung beans are packed with protein, fiber, and essential vitamins and minerals. This nutritious powerhouse is expertly transformed into a smooth, creamy paste, often subtly sweetened and sometimes enhanced with ingredients like coconut milk or a touch of ginger for added depth.

The steaming process is crucial to achieving the perfect texture. The buns are gently cooked in a steamer, resulting in a light and airy dough that’s incredibly soft to the touch. This method also helps retain the natural moisture of the filling, ensuring each bite is juicy and flavorful.

Whether you buy them from your local Asian bakery or try your hand at making them from scratch, Steamed Mung Bean Buns are a guaranteed crowd-pleaser. Their subtle sweetness and wholesome ingredients make them a guilt-free indulgence that can be enjoyed by people of all ages. Discover the delightful simplicity of this Asian classic and experience a taste of pure comfort in every bite. This is more than just a bun; it’s a cultural delicacy waiting to be explored!

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Steamed Mung Bean Buns ingredients

Bun700 gr hong kong Bao flour100 gr castor sugar2 tsp instant yeast (6 gr)1 tsp salt1 tsp baking powder380-400 ml room temp milk25 gr soften unsalted butterFilling250 gr hulled mung bean, soak over night1/2 tsp salt100 gr sugar15 gr glutinous rice flour mixed with water100 ml instant coconut cream20 gr butter3 pandan leaves (optional)1/2 tsp vanilla essence(optional)

Steps

Filling1. In a pot, add water and mung beans bring it to a boil, then lower the heat and cook it for 40 mins or until tender, half covered. Remove2. mash with a sieve until smooth3. In a non stick pan, add the mung bean mixture, add the remaining ingredients and cook it down until most of the water evaporated, stirring it frequently.4. When done, remove from heat, and let it cool, discard pandan leaves5. Form mixture into 25-26 balls, with the weigh of 25 gr each. Set a sideBao1. Combine dry ingredients into mixer and mix them with chopsticks first, add milk and mix until incorporate then use the mixer to mix until combined2. Rub in butter on the surface of the dough and mix until smooth and non stick to the bowl for 10-15 mins3. Cover dough with kitchen cloth, Let it rise until double in size (45 mins- 1 hr)4. Then knead using hands for 5-10 mins to release most of the air bubbles5. then roll it into a log.6. Cut dough into 25-26 (50 gr each) pieces7. Take a piece of dough, Use a rolling pin to roll into a rectangle sized then roll it up like a swiss roll, repeat this 2 more times (see video). Finally, roll it into small balls and rest it for 15-20 mins cover, do remaining8. Take a ball, roll to Flatten into 3,5“ disc. Do the remaining and cover9. Take a flatten dough, Place filling in the center then bring the edges together to close (see video) and pinch the very end and close it tightly10. Place bao into a small parchment paper and cover11. Steam buns over boiling water for 5 mins, turn off the heat and let it rest in the steamer for 3-5 mins with the lid on and remove. Serve while hot