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Red Bean Paste Buns

This red bean paste bun, is a sweet and delicious bun filled with a smooth red bean (azuki) paste. It is made in several parts of South East and East Asia.
Prep Time30 mins
Active Time30 mins
Resting Time1 hr 30 mins
Total Time2 hrs 30 mins
Course: Dessert, Snack
Cuisine: World
Keyword: Azuki Paste, How to make buns, Korean Buns, Red Bean Paste Buns
Yield: 8 Buns


For the red bean paste

  • 1 Cup Red Kidney Beans/Rajma Soaked overnight
  • 3/4 Cup Granulated Sugar
  • 1/4 Tsp Salt

For the bun dough

  • 1 3/4 Cup All Purpose Flour Maida
  • 1 Tsp Instant Dry Yeast See Notes
  • 2 Tbsp Sugar
  • 1/2 Tsp Salt
  • 1/3 Cup Milk
  • 3/4 Tsp Butter
  • 1/3 Cup Water
  • Black Sesame Seeds For topping


To make the red bean paste

  • Drain the water from the soaked red kidney beans, and pressure cook it in a cooker for 15 minutes or until they are soft. Drain the water from the boiled beans, and take them in a blender. Don't discard the water.
    Red Bean Paste Bun 1
  • Grind the beans to a smooth paste, and if it is a little difficult, add a little of the water that we earlier filtered from the boiled beans. Take the paste, along with sugar and salt in a pan and saute till it loses all its moisture and starts getting a little tough. Take it from the heat, and refrigerate it until ready to stuff.
    Red Bean Paste Bun 2

For Preparing the dough

  • Take the AP flour (Maida) in a large mixing bowl.
    Red Bean Paste Bun 3
  • Add salt, sugar and yeast to the flour, and mix it with a spoon. Create a well in the centre.
    Red Bean Paste Bun 4
  • Mix water, and milk together and pour it into the well. Knead for 4-5 minutes until you get a soft dough.
    Red Bean Paste Bun 5
  • Now, add the butter to the soft dough.
    Red Bean Paste Bun 6
  • Knead again for 2-3 minutes until a smooth and soft dough with all the butter incorporated into it in obtained. Let it sit in a well oiled vessel for an hour or until it is doubled in size.
    Red Bean Paste Bun 7

Preparing the buns

  • Once the dough is doubled in size, gently punch it to remove the air trapped inside of it.
    Baked Vada Pav23
  • Transfer it to a well dusted surface and knead for a minute. Then divide the dough into 8 parts.
    Red Bean Paste Bun 8
  • Roll out all the 8 parts into rudimentary circles and keep them aside.
    Red Bean Paste Bun 9
  • Check on your red bean paste, and divide them into lemon sized balls. Now, flatten the dough balls in your palm or on the work surface.
    Red Bean Paste Bun 10
  • Place the bean paste ball on the flattened dough.
    Red Bean Paste Bun 11
  • Seal it by bringing in the sides to the centre and pinching them together.
    Red Bean Paste Bun 12
  • Turn it upside down, and flatten it just a little bit. Now with a pair of scissors, cut the ball into 8 parts leaving the centre intact, like shown in the picture.
    Red Bean Paste Bun 13
  • Place it on a prepared baking dish. Prepared baking dish as in line it with a parchment sheet or if you don't have that at hand, rub butter or ghee well onto the plate. Sprinkle with sesame seeds on the centre, and brush with milk. Let it sit for 20 minutes.
    Red Bean Paste Bun 15
  • When the buns are proofing (resting), preheat your oven to 200 deg C, and bake the buns for 25 minutes. Take them out, brush them with a little bit of butter and bake at 180 deg C for 4 minutes.
    Red Bean Paste Bun 16