Red Bean Bun
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Red Bean Bun Recipe


Sweet Bun Dough

A: 400g high protein flour (bread flour)
100g all-purpose flour
2 Tbsp milk powder
60g sugar
1/2 tsp salt
3 tsp yeast

B: 100g Overnight Sponge Dough

C: 180g water
2 large eggs

D: 80g butter


Mix Ingredients A until well blended.

Add in B and gradually add in C. Use a dough hook to beat till you get a dough.

Add in D and continue beating on medium speed until you get a smooth and elastic dough.

Cover dough and let it proof for 40 minutes or till double in size.

Overnight Sponge Dough


100g high protein flour
60g water
1/4 tsp yeast


Mix all ingredients. Knead well to form a dough.

Proof for 30 minutes and keep refrigerated overnight or at least 8 hours.

To Make Buns

(makes about 15 buns)


1 batch sweet bun dough
300g red bean paste (divide into 15 balls)
Egg wash (1 egg yolk + 1 Tbsp Water)
Some sesame seeds (optional)


Divide dough into 50g each. Flatten dough. Put the Red Bean Dough in the middle and wrap it up. Seal it nicely.

Roll the roll out into a long oval shape. Use a sharp knife to make about 4 slits on the dough (vertical slits about 1/2 inch apart). Roll it up like a swiss roll and carefully seal the edges.

Place the rolls on the baking tray about 2 inches apart and leave it to rise for about 40 minutes or double in size. Brush with egg wash and top with sesame seeds.

Bake at 180 Celsius for about 20-25 minutes or until golden brown.

Cook’s Note:

To convert the measurement, please use the conversion tool.

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20 comments... read them below or add one

  1. Fuji Mama says:

    These are STUNNING!!! And I love red bean paste in baked goods. Can’t wait to try making these. Fingers crossed that mine turn out half as beautiful!

  2. What an amazing idea to use red bean paste in buns. They sound fantastic.

  3. I used to enjoy this bun for breakfast in Malaysia – not to forget the coconut, lotus seed, sardine etc.. Mmmm…. So good :D

  4. renee says:

    can’t wait to try this one.

  5. I loooove red bean bun! Well anything with red bean is winner to me… I am just crazy with azuki. =)

  6. yummy, we used to eat them a lot when we were living in KL. just down at One utama, the bakery there sells these yummy red bean buns. Oh how I miss Kl

  7. ups that look very delicious…..

  8. Et says:

    wud luv to try this delicious recipe but can u pls tell me what is high protein flour. could not find it in the supermarket.

  9. Et says:

    wonder whether there is a typo error. You mentioned Put red bean dough in the middle and wrap it up. Do you mean red bean paste? Pls advise as I am confused. thanks

  10. HueyShann says:

    Hi, I’m planning to make this tonight/tomorrow. However, I only have a hand-held mixer. Do you think I can still make this red bean bun? Thank you! :)

  11. HueyShann says:

    I made this using my hand-held mixer, although it’s really hard to mix the ingredients (took longer and I had to knead it in the end), the buns turned out still great! Thanks for your recipe :) It’s my first time making bread :)

  12. Pingback:Sausage rolls « Chew On . . . .

  13. Hi there,

    I love the look of this recipe but have no clue whatsoever about the “100g Overnight Sponge Dough” that is used here.

    I understand it is a method of preparation but is there a separate recipe for it?
    Do you treat just 100g of the dough in this way then add it?

    Unless I’m missing something, it’s a little unclear.

    Thank you for any help


  14. Hannah says:

    I’d also like to know about the 100g overnight sponge dough!

  15. Serena says:

    Hi, the yeast you use for both the overnight Spong dough and the other sweet dough is the active dry yeast or instant yeast? I understand the each type requires different measurement

  16. joey says:

    HI, is high protein flour same as strong flour? and the last step how to roll it like a swiss roll i don’t really understand cut vertically and roll ?thanks

  17. terese says:

    Thanking for supper recipes

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