red bean

Homemade Chinese Red Bean Buns with soft and slightly sweet surface. Have one bite, you will see the smooth sweet red bean paste inside. It is a good idea to serve this homemade red bean buns with some milk or soy milk.

Homemade Red Beans Buns

red bean paste filling

300 g all purpose flour

g sugar

sugar yeast

ml warm water

vegetable oil

a tiny pinch of salt

In a stand mixer, place all of the dough ingredients in and then knead for 6-8 minutes at slow speed.

Shape the dough into a ball and set aside in warm place for 1 hour or until double in size (the time needed is very much depending on your room temperature).

Add around 2 tablespoon of flour in the dough and continue kneading the dough for 2 minutes at low speed in a stand mixer.

Then transfer out and divide the dough into 6 or 8 portions. Shape each portion to a round ball. Press it to a wrapper with thin edges and thicker center. Place around 1.5 tablespoon of red bean fillings in center. Seal completely and turn over and shape it into a dome.

Place the buns on baking papers and then place in steamer. Cover the lid and rest for another 15 to 20 minutes at a room temperature around 28 degree C to 30 degree C. In cold water days, heat water in a pot for several minutes until warm but not boiling and then place the steamer on the warm water, rest for 15 to 20 minutes.

Start the fire and steam the buns for another 20 minutes, turn off fire and stand for 5 minutes before enjoying.

Re-steam the buns if they are cooled. No changes for the taste.

Bingsu (shaved milky ice) is a popular Korean summer dessert. Create this classic patbingsu with a canned sweetened red bean easily at home. You don&#039;t even need a shaving machine.

Patbingsu (Korean Shaved Milky Ice with Red Beans)- No shaving machine needed

milk

heavy or light cream. (optional)

tbsp sugar

(18 oz) can sweetened red beans

sweet rice cakes (optional)

sweet condensed milk

In a bowl whisk together milk, cream (if suing) and sugar until the sugar dissolves. Pour into a gallon size zip bag and laying flat in the freezer, Freeze it for at least 3 hrs.

Take the bag out of freezer and thaw in on the counter for 5-10 minutes. Using a rolling pin, pound the bag to break up the solid milk into large chunks flipping the bag back and forth. When you see the milk it broken into somewhat large slush chunk, stop the pounding.

Scoop the milk chunks into the individual serving bowls and top with red beans, about 3-4 tablespoonfuls per serving, and rice cakes if using. Drizzle with sweet condensed milk and serve immediately.

Traditional Mooncake Recipe

Plain flour (1 3/4 cup + 4 tsp)

Golden syrup (1/3 cup + 1 tsp)

Vegetable oil (3 tbsp 1 tsp)

tsp Baking soda

Water

Egg yolk

tsp Egg white

tsp Sesame oil

tsp Golden syrup

Mix baking soda and water together in a small bowl 

Combine flour, golden syrup, vegetable oil and baking soda mixture together in a mixing bowl

Stir the mixture until a shaggy dough forms, then knead with your hands to form a dough

Form the dough into a rough ball and cover with cling wrap

Mooncake Skin

Using a scale portion out each mooncake's filling with two egg yolks and your choice of filling- the total weight should be approximately 75g 

Enclose the egg yolks in the filling and roll into a ball

Continue with the remaining filling and form 8 portions of filling, set aside until use

Filling

Uncover the rested mooncake skin dough and portion into 8 x 50g portions, roll into balls

Place one portion between two pieces of cling wrap and roll into a circle that will enclose the filling

Remove the rolled dough from the cling wrap and carefully cover the portioned filling, bringing the edges together and shaping to close gaps

Place the mooncake ball on a baking tray lined with baking paper, smooth side up

Lightly oil the mooncake mould (I used a 100g mould) and use it to press the ball into a mooncake shape 

Remove the mould and repeat with the remaining filling

Remove from the oven and lightly spray with water, prepare the egg wash as they cool 

Combine all egg wash ingredients in a small bowl and whisk together until combined

Using a small food-safe brush lightly brush the mooncakes with the egg wash

Remove the mooncakes from the oven and brush with another layer of egg wash

Increase the oven to 200C/390F and bake the mooncakes for 10 minutes, until golden brown

Remove from the oven and cool completely before placing in an airtight container

Allow the mooncakes to sit at room temperature for 2-3 days for the skin to soften and soak up oils from the filling, the colour will deepen and the skin will become glossy

Store at room temperature for up to a week and enjoy!

Assembly + Egg wash

Hi Catherine, great recipe! I have been looking for one which doesn't use lye water. I have seen some other recipes use cake flour instead of plain flour, can you explain to me what the difference will be and why you chose to use plain flour? Thanks!

A recipe for classic homemade Chinese red bean paste using adzuki beans (Instant Pot).

Homemade Adzuki Red Bean Paste

100 g red azuki beans (soaked overnight)

granulated sugar (or

water

coconut oil

The night before making the beans, soak the adzuki beans in big pot of water.

The next day, drain the water from the beans.

Add the drained beans into the Instant Pot along with the sugar and water.

Place the lid on and set the valve to SEAL.

Set to BEANS/CHILI function on high pressure for 28-30 minutes.

Let the pressure naturally release.

Use an immersion blender to blend the cooked beans. (Or transfer to a blender to puree).

Transfer the blended beans to a small saucepot.

Cook over medium heat until it thickens (it should be thick enough for a spoon to stand up on its own when it's stuck into the paste).

Stir in the coconut oil and remove from heat.

Transfer to a container if not using right away and let cool.

Store in the fridge for up to 1 week or for longer-term storage, place into the freezer for up to 3 months.

Hungarian gulyas (goulash) is the inspiration here, but this one is a vegetable dish. It has a deep, rich flavor redolent of paprika, garlic, lots of sweet peppers and onions. I like to serve this with noodles, or over thick slices of country bread. Note that soaking the beans is not absolutely necessary, but I find that they cook more evenly and have a more uniform, pillowy texture if I do.

Red Bean Stew

extra virgin olive oil

medium or large onion, chopped

garlic cloves,

carrots,

sweet Hungarian paprika

tomato paste

bay leaf

Salt

oregano

cayenne

red wine vinegar

sugar

pepper

yogurt

Drain the beans through a strainer set over a bowl. Place the beans in a large soup pot or Dutch oven. Measure the soaking water in the bowl, and add enough water to it to measure 2 1/2 quarts. Add this to the pot with the beans, turn the heat to medium-high and bring to a gentle boil. Skim off any foam and/or bean skins.

Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onions, carrots and peppers. Cook, stirring often, until the vegetables are tender and fragrant, about 8 to 10 minutes. Add 2 of the garlic cloves and continue to cook for another minute or so, until the garlic is fragrant. Season to taste with salt, add another tablespoon of oil and add the paprika. Cook, stirring, for a couple of minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add a ladleful of simmering water from the beans to the pan, stir with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan to deglaze, then stir this mixture into the beans. Add the tomato paste and bay leaf, reduce the heat, cover and simmer 1 hour.

Add the oregano, the remaining garlic cloves, salt to taste, cayenne, vinegar and sugar, and continue to simmer for another hour. The beans should be thoroughly tender and the broth thick and fragrant. Taste and adjust salt, and add more cayenne if desired. For a thicker stew, strain out 1 heaped cup of beans with a little liquid and purée. Stir back into the stew.

Just before serving, stir in the parsley. Serve over noodles or thick slices of country bread, topping each portion with a large dollop of drained yogurt.

Healthy Chinese red bean soup with coconut milk and sago.

Red Bean Soup Recipe

red beans

tbsp. rock sugar

tangerine peel

sago

coconut milk (,

sticky rice flour

Pre-soak the azuki beans in water overnight if you are using ordinary cooker. For high pressure cooker, soaking process is not a must but also recommended.

Put rock sugar, soaked beans, water and orange peels in a large pot. Bring all the content to a boil and then cook for 15 minutes. Turn off the fire and let the beans cool down slightly, with the lid covered. Then re-start the fire and continue simmer for 30 minutes until the beans are completely soft. Season with sugar.

How to cook sago: cook the sago with boiling water for around 10 minutes and then set it aside with the lid covered for around 15 to 20 minutes until the becomes transparent. The white hearts of sago should almost disappear when cooked.

In order to remove the sticky feeling of cooked sago, we need to rinse it in cold water for at least 1 minute.

Then add coconut milk and sago. Heat for another 2 minutes. Mix well.

Serve the sago

Mix sticky rice flour with water. Knead well and then divide into 30 small portions and round each into a ball. Next time, cook the sticky rice balls in hot boiling water for 5-6 minutes. Transfer the sticky rice balls to serving bowls with red bean soup.

Serve with small sticky rice balls

One-Pot Red Beans and Rice

onion,

green pepper,

rib celery, chopped

garlic,

chicken broth

beans

instant rice

creole seasoning

Add the vegetable oil to a large dutch oven over medium heat. Add the sliced sausage and cook for 4 to 5 minutes. Add the onion, green pepper, and celery.  Cook 7 to 8 minutes, or until the onions are translucent. Add the garlic and cook until fragrant, about 1 minute.

Add the broth and bring to a boil over medium-high heat. Stir in the beans and rice. Reduce the heat to a simmer and add creole seasoning to taste. Cover and cook for 12 to 15 minutes, or until the rice is tender.

This was a quick and easy dinner. There’s only two of us, so I halved the recipe and it was perfect. We will definitely have it again!

Delicious, and fast to make, I had all the ingredients on hand including spices to make the creole seasoning. This recipe is a keeper!!

Love this recipe. so delicious. thank you for sharing it.

Hands down the best red beans and rice recipe we've tried! I've made this several times over the last 2 years or so and it always turns out fantastic. My mother-in-law was skeptical because it didn't use dried beans, but she agreed that it was wonderful!

I'm the main cook for our extended family since I've retired from teaching. This incredibly easy and delicious recipe has been part of the rotation for three years at the request of our grandchildren. I love that it uses basic pantry staples, especially last year when our grocery store shelves were often sparse. Thanks so much for all of your practical but tasty recipes.

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Homemade Red Beans Buns

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Top 7 red bean recipes from across the web

The most viewed red bean recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Red Beans Buns

Patbingsu (Korean Shaved Milky Ice ...

Traditional Mooncake Recipe

Homemade Adzuki Red Bean Paste

Red Bean Stew

Red Bean Soup Recipe

One-Pot Red Beans and Rice

The most viewed red bean recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine