Red Bean Bun
Red Bean Buns
Red Bean Buns pictures (1 of 3)

Contributor: Ho Siew Loon

Baking has always been my cup of tea. And I would say that I love to bake breads and buns for my family and friends. With some leftover red bean paste in the refrigerator, I have decided to clear it up by making some of these beautiful red bean buns (or rolls). I am really happy  with how they turned out and within minutes they were all gone. They were delicious!

Making buns using Overnight Sponge Dough Method from “Alex Goh’s Baking Code” actually gives the buns a very soft, springy and fine texture which I am really impressed. The bun is soft like a pillow that you can eat it on its own or with your favorite filling. I truly enjoy eating this bun especially when it is fresh from the oven. The lovely aroma that filled the house makes it difficult to resist. This red bean bun is definitely one of the best buns I have made so far. For the shape, I was inspired by Happy Home Baking.

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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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