Steaming Soft Red Bean Buns Using Your Rice Cooker

Steaming red bean buns in a rice cooker is a convenient and efficient way to achieve soft, fluffy buns with minimal effort. The rice cooker's steam function is ideal for cooking doughy delights like bao buns. To begin, prepare your steamer by lining the steaming tray or basket with parchment paper to prevent the buns from sticking. Then, make the red bean paste by cooking and pureeing adzuki beans with sugar and butter or coconut oil. Next, create the dough by mixing flour, water, yeast, and sugar, ensuring the dough isn't sticky. Let the dough rise, then assemble the buns by placing a spoonful of red bean paste in the centre and sealing the edges. Finally, place the buns in the steamer, ensuring adequate space between them, and steam for about 10-15 minutes.

Preparing the steamer basket

Firstly, it is important to line the steamer basket with parchment paper or a damp cloth. This step is essential to prevent the buns from sticking to the surface of the basket. Cut out squares of parchment paper, slightly larger than the size of the buns, to place the buns on. Alternatively, you can brush a thin layer of oil onto the steamer basket if it is made of metal or plastic. This will create a non-stick surface for your buns.

The next step is to assemble the buns and place them onto the prepared steamer basket. Roll out the dough into discs, making the edges slightly thinner than the centre. Place a spoonful of red bean paste in the centre of each disc. Gather the edges of the dough around the filling and pinch them together to seal the opening. Place the buns seam-side down on the parchment squares, leaving at least 1 inch (2.5 cm) of space between each bun. This space is crucial as the buns will expand after steaming.

Once all the buns are assembled and placed in the steamer basket, it's time to let them rest. Cover the buns with a damp cloth and let them rest for about 30 minutes. This resting period is essential to allow the buns to proof, which means allowing the dough to rise and become lighter and airier.

After the resting period, it's time to prepare the rice cooker. Fill the rice cooker bowl with water, ensuring that the water level is at the "white rice level 2 line". This water level is important to ensure that the buns are not submerged in water during steaming. Place the steamer basket with the assembled buns inside the rice cooker.

Now, you are ready to begin the steaming process. Close the lid of the rice cooker and press the "Steam" function. The steaming time will vary depending on the size and thickness of your buns, but it typically ranges from 10 to 15 minutes. It is important not to uncover the lid during the steaming process, as this can cause the buns to collapse and become wrinkly.

Making the red bean paste

Firstly, you'll need to gather your ingredients. The basic ingredients for red bean paste are adzuki beans (also known as red beans or azuki beans) , sugar, and either butter or coconut oil. You can adjust the quantity of sugar and fat to your taste, but a good starting point is a combination of regular white sugar and dark brown sugar, with 80 grams of butter or coconut oil for every 150 grams of beans. If you're making a large batch, you can also add a teaspoon of granulated sugar to enhance the flavour.

Before you begin, soak the adzuki beans in water overnight. This will help to soften them and reduce cooking time. Once they've soaked, drain the beans and put them in a pot. Cover the beans with water and bring it to a boil. Then, reduce the heat and let the beans simmer for around 90 minutes, or until they are soft. You can also use a pressure cooker or instant pot to speed up this process.

Once your beans are cooked, drain them again and transfer them to a blender or food processor. Add the sugar and butter or coconut oil, and blend until you have a fine paste. You may need to add a small amount of water to the blender to get the right consistency.

Now, it's time to cook the paste. Transfer the blended mixture to a non-stick pan and heat it over a medium-high heat. Constantly stir and flip the paste to avoid burning. Keep cooking until the paste darkens in colour and holds its shape. Then, remove it from the heat and let it cool. The paste will firm up as it cools, so don't worry if it seems a little soft.

And that's it! You've made your own red bean paste. This paste can be used as a filling for steamed red bean buns, sesame balls, mooncakes, glutinous rice balls, and more. If you have any leftover paste, you can store it in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.

Making the dough

Ingredients

First, gather your ingredients. For the dough, you will need flour, water, yeast, and sugar. You can use steamed bun flour or opt for wheat flour with a lower gluten level for fluffier buns. Instant yeast will help your dough rise, and a teaspoon of sugar will feed the yeast and add a subtle sweetness.

Mixing the Dough

In a large mixing bowl or the bowl of a stand mixer, combine the dry ingredients, including the flour, yeast, and sugar. Give them a quick mix to distribute everything evenly.

Next, add your lukewarm water. If using a stand mixer, attach the dough hook and mix on medium speed for about 10 minutes. You can also use an electric mixer or mix and knead the dough by hand. The goal is to form a firm, slightly elastic dough that is not sticky. If your dough is sticky, gradually add more flour until you achieve the desired consistency.

Proofing the Dough

Once you have a smooth dough, cover the bowl with a damp cloth and let the dough rise. Place it in a warm, draft-free area, such as inside a turned-off oven. This process will take about an hour, and you should see the dough double in size.

Shaping the Dough

After proofing, transfer the dough to a floured work surface. Cut the dough into equal pieces, depending on the size of buns you want. Roll each piece into a circular disk, making the edges slightly thinner than the center. This thinner edge will make it easier to seal the buns later.

Assembling the Buns

Place a spoonful of your prepared red bean paste in the center of each dough circle. Pull the dough up and over the filling, pushing the filling down with your finger, and crimp the edges to seal the filling inside. You can use the classic bao folding method or simply pinch the edges together.

Resting the Buns

Cover the assembled buns with a damp towel and let them rest for about 10 to 20 minutes while you prepare your steamer and get the water boiling. This resting period will help the dough relax and ensure your buns cook evenly.

Now you are ready to steam your red bean buns in your rice cooker! Remember to line your steamer basket and maintain the proper water level to avoid soggy buns. Enjoy the delicious results of your efforts!

Shaping the buns

Start by rolling the dough into a long rope, then cut it into equal pieces. The number of pieces will depend on the size of the buns you want to make. For example, for larger buns, you might cut the dough into 8 pieces, while for smaller buns, you could cut it into 14 pieces. Each piece of dough will be used to wrap an individual bun.

Take one piece of dough and use a rolling pin to flatten it into a circular disc. The edges should be slightly thinner than the center, creating a slightly concave shape. This can be done by applying more pressure to the edges with the rolling pin. The ideal thickness of the dough sheet is around 0.4 inches (1 cm).

Place a spoonful of the cooled red bean paste into the center of the dough disc. Use your finger to push the filling down slightly, creating a small indentation. Be careful not to overfill the buns, as this can cause them to lose their structural integrity and fluffy appearance.

Now, it's time to seal the buns. Gather the edges of the dough and pinch them together to close the opening. There are a few different techniques you can use to seal the buns:

• The classic bao folding method: This method involves pleating the dough edges and then pinching them together to form a sealed bun.
• The four-corner way: This is an easier method where you simply bring all four corners of the dough up and pinch them together to enclose the filling.
• Other sealing techniques: You can also experiment with other sealing techniques, such as twisting or braiding the dough edges together. Get creative and choose whatever method you feel most comfortable with, as long as the filling is completely locked in and there is no leakage.

Once the bun is sealed, place it seam-side down on a piece of parchment paper or a damp cloth. This will prevent the bun from sticking to the surface and help it retain its shape. Repeat this process until you have assembled all the buns.

After shaping and sealing all the buns, let them rest under a damp towel for 10 to 20 minutes while you prepare the steamer. This resting period allows the gluten in the dough to relax, ensuring that the buns will have a softer texture after steaming.

Cooking and serving the buns

Once you've prepared your red bean paste and dough, it's time to assemble and cook your buns. Here's a detailed guide to help you through the process:

Assemble the Buns:

• Roll the dough into a long rope, then divide it into equal pieces (about 40–50g each).
• Flatten each piece into a disc, making the edges slightly thinner than the centre.
• Place a spoonful of red bean paste in the centre of the dough.
• Gather the edges of the dough around the filling and pinch them together to seal.
• Place the bun seam-side down on a square of parchment paper.
• Repeat this process until you've assembled all the buns.

Prepare the Steamer:

• Line your steamer basket or tray with parchment paper or cabbage leaves to prevent sticking. You can also brush the surface with oil.
• Place the buns in the steamer, leaving at least 1cm of space between each bun as they will expand during steaming.
• Bring water to a full boil in a separate pot or the base of your steamer, ensuring the water level is below the steaming tray.

Steam the Buns:

• Place the steamer basket into thesection of your rice cooker. If your cooker has multiple layers, follow the manufacturer's instructions for stacking.
• Set your rice cooker to the steam function and let it run for 10-15 minutes. The exact time will depend on the size and thickness of your buns.
• After steaming, turn off the heat and leave the buns in the covered steamer for an additional 5 minutes to set.

Serve the Buns:

• Red bean buns are best enjoyed hot and fresh out of the steamer.
• You can also freeze leftover buns and re-steam them directly from the freezer for 5-6 minutes on high heat.

Now you're ready to enjoy your delicious, homemade red bean buns!

Frequently asked questions