Red Bean Pau 😍🤤 豆沙包

Anyone of you remember that uncle who drives his motorbike with a electrical steamer to sell assorted pau, siew mai and fish balls? Is that something that only Malaysian has experienced? I remember when I was a child, I would wait for him to pass by our flat every night. Red bean pau was my favourite supper but I guess a lot of people like red bean pau too, that’s why it always sold out before he reaches our flat 🥺

Red bean pau is also the first thing I would order in any dim sum restaurant or kopitiam. It’s fluffy and soft with sweet red bean paste filling. Just so delicious I don’t know how to explain to you! 😆 If you hate red bean pau we can’t be friend, I am sorry! Jkjk

Now that we need to reduce eating outside, it’s a good time to make them at home. Here’s the recipe:

Red bean filling
- 300g azuki red bean
- 1/4 cup oil
- 1/3-1/2 cup organic cane sugar
- 2 tbsp maltose/agave syrup
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Soak the bean overnight. The next day discard the water and cook the bean in pressure cooker with 1L water for 50 mins until mushy. Drain the bean and blend until smooth. Transfer the paste into a wok and cook the paste until extra moisture is removed. Add oil and sugar and continue to stir until full absorb. Lower the heat and add syrup, stir until the paste is shiny and smooth and is not sticking to the wok anymore. Set aside to cool down.

Pau
- 300g all purpose flour
- 1 tsp yeast
- 1 tsp baking powder
- 1/2 tsp salt
- 60g sugar
- 160g water
- 2 tbsp vegetable oil

In a large bowl, whisk all dry ingredients together. Add oil and water, combine into a rough dough. Cover and let it sit for 15mins. Place the dough on a clean working surface, sprinkle some flour and knead the dough until smooth (maybe 2-3 minutes). Divide the dough into 12 portions (47-50g each) and roll the dough into balls.