DanPatBbang – Korean Red Bean Paste Bun Recipe

Last month, I had so many hurdles and couldn’t even visit my blog regularly. But this month I am trying to get back on track. So I have enrolled for this month’s BM. The themes are quite interesting as always. For the first week, I have chosen the theme Picnic Hampers. So when you go on picnic, what can you take with you to fill the tummies of all the hungry family members. When I was a kid, mom used to make puliodharai and thayir saadam for every picninc we went. And after marriage, even my mom-in-law used to make the same combination. Looks like most of us have grown up with the same food. Even my daughter loves this food. So even I make the same when we go for a picnic. But what can we do if we want to make a change? Go for any food that is easy to pack and doesn’t spill or go bad in the journey. I will be sharing three international recipes which can be packed for picninc and I am sure kids would love it.

Red bean paste made with Azuki beans is quite famous in Korea and you can get it in a can easily. But in India it is impossible for me to get it, so I was looking for a homemade version. The making is quite easy and as we are so used to the fillings made with dals, this bean paste also tastes so delicious. Inspite of my diet, I tried half a spoonful of the paste just to check the sweetness and found it good. I remembered the channa dhal filling we make for polis. The outer dough is also a very easy to make dough and the combination of the sweet filling with the soft buns was so good. My daughter tasted one and the remaining went to other kids in our neighbourhood. If taking this for picnic, you can cling wrap each bun and place it in an airtight box. This make s a great snack while travelling. While making the buns, you can make the filling a day or two earlier so that it becomes very easy to make the buns.

Recipe Source: Aeris Kitchen

Makes 8 Buns

Ingredients:

For The Red Bean Paste Filling / JeokAngGeum:

Kidney Beans/ Rajma – 200 gm

Sugar – 3/4 cup

Salt – a pinch

For The Outer Dough:

Flour – 1 3/4 cup

Water – 1/3 cup

Milk – 1/3 cup

Sugar – 2 tbs

Instant Yeast – 1 tsp

Salt – 3/4 tsp

Butter – 1 tsp

Black Sesame For Topping

Procedure:

For The Red Bean Paste Filling / JeokAngGeum:

Soak beans overnight/ for 8-12 hours.

Pressure cook them for 15 minutes until soft.

Drain the water and grind it to a fine paste in mixer grinder.

In a pan mix together the paste, sugar and salt and cook until the paste becomes thick.

Once cool the paste will become firm enough to be shaped into a ball.

Store in a jar in fridge.

For The Dough:

In a bowl, mix together flour, sugar, salt and yeast.

Add the milk and water and mix to form a soft dough.

Add the butter and mix well.

Take the dough onto the counter and knead for 5-8 minutes until the dough is smooth and elastic.

Place in an oiled bowl, cover with cling wrap and set aside until the dough is double in volume.

Remove it back to the counter, press it and divide it into 8 equal portions.

Make large lemon sized balls out of the red bean paste filling.

Shape the dough into a thick disc, place the filling inside and bring the sides of the dough to cover the filling.

Keeping the seam side down, use a pair of scissors to make cuts around the edge. Make 8 cuts leaving the centre intact.

Arrange them on a greased tray and cover and set aside for 20 minutes.

By the time the buns are proving, preheat the oven to 200°C.

Brush the top of the buns with milk and add some sesame seeds for topping.

Bake in the oven for 20 – 25 minutes or until golden.

Serve it either hot or at room temperature with a glass of milk.

Korean Red Bean Paste Buns Recipe

Print Recipe Pin Recipe

Servings 4

Ingredients

  

For The Red Bean Paste Filling / JeokAngGeum

• Kidney Beans/ Rajma - 200 gm
• Sugar - 3/4 cup
• Salt - a pinch

For The Outer Dough

• Flour - 1 3/4 cup
• Water - 1/3 cup
• Milk - 1/3 cup
• Sugar - 2 tbs
• Instant Yeast - 1 tsp
• Salt - 3/4 tsp
• Butter - 1 tsp
• Black Sesame For Topping

Instructions

 

For The Red Bean Paste Filling / JeokAngGeum

• Soak beans overnight/ for 8-12 hours.
• Pressure cook them for 15 minutes until soft.
• Drain the water and grind it to a fine paste in mixer grinder.
• In a pan mix together the paste, sugar and salt and cook until the paste becomes thick.
• Once cool the paste will become firm enough to be shaped into a ball.
• Store in a jar in fridge.

For The Dough

• In a bowl, mix together flour, sugar, salt and yeast.
• Add the milk and water and mix to form a soft dough.
• Add the butter and mix well.
• Take the dough onto the counter and knead for 5-8 minutes until the dough is smooth and elastic.
• Place in an oiled bowl, cover with cling wrap and set aside until the dough is double in volume.
• Remove it back to the counter, press it and divide it into 8 equal portions.
• Make large lemon sized balls out of the red bean paste filling.
• Shape the dough into a thick disc, place the filling inside and bring the sides of the dough to cover the filling.
• Keeping the seam side down, use a pair of scissors to make cuts around the edge. Make 8 cuts leaving the centre intact.
• Arrange them on a greased tray and cover and set aside for 20 minutes.
• By the time the buns are proving, preheat the oven to 200°C.
• Brush the top of the buns with milk and add some sesame seeds for topping.
• Bake in the oven for 20 - 25 minutes or until golden.
• Serve it either hot or at room temperature with a glass of milk.