Red Bean Bun or Tau Sar Pau is a steamed Chinese dessert that you can find at any Chinese restaurant in Malaysia. These steamed buns are Chinese traditional food and are also included in the local dim sum menu.
- 60 g Vegetable Shortening; room temperature
- 1 kg Pau Flour
- 4 tsp Baking Powder
- 240 g Castor Sugar
- 30 g Instant Yeast
- 400 ml Warm Water
- 400 g Red Bean Paste1 roll Waxed Paper; cut into even squares
Red Bean Bun. Method:
Using a spoon, pide red bean paste into equal small balls. Set aside for later use.
Dust your worktop lightly with pau flour. Mix together pau flour with castor sugar, yeast and shortening. Dust your palms lightly with flour as well before you begin to knead. Knead with the base of your palms. Stop kneading when dough no longer sticks to your palms.
Cover with a damp cloth and set aside for about 30 minutes for the dough to rise. Remove cloth and knead again for about 10 minutes. Leave to rise for another 20 minutes.
Roll risen dough lengthwise and cut into equal portions. Using a rolling pin, roll each portion into a flat circle. Fill the centre with red bean paste ball. Pull the dough upwards to wrap around the paste and twist at the end of the dough to make a slight knot.
Place ready to steam buns onto the paper square. Leave for about 10 – 15 minutes for the buns to rise before steaming over rapidly boiling water. Steam for 15 minutes. Best when served hot from the steamer but watch the hot red bean filling as you eat.