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
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.
Wow!! Your buns have turned out beautifully!! I have had this bean pate when I had gone to Korea in some of their rice paste sweets, have not tried the buns. Looks super and I feel great for any picnic basket
Such a neat perfect presentation Gayathri!! Simply awesome,
Love those cute shapes!! Awesome share Gayathri as always 🙂
The buns are so pretty in its shape… love the filling modified to make it with Indian ingredients..
Cute floret shaped buns… simply awesome
Beautiful color on the bread and every bun is so evenly shaped and sized. I tried this recipe from the same blog, loved it.
Wow Gayatri these are definitely delicious.
Yes Gayathri, thayir sadham and puli sadham are something we too used to pack for travel! These buns looks so good and sound delicious.
Ha ha sounds like every house has the same menu for picnics
These cute lil breads are great for snacking and that filling sounds too good!!
Such a gorgeous red bean paste buns, and they are just prefect to pack and enjoy while picnicking.
Those buns look soo yummy. Book marked.
As usual perfectly made buns Gayathri. It looks like mini pumpkin and the bean paste for filling sounds very interesting.
Such pretty buns!
Such evenly shaped buns. I am a big fan of your baking, these buns make me love it even more!!
These buns look so pretty and never would have thought of replacing azuki beans with rajma.
I can also only remember those traditional south indian dishes when it comes to picnic…these buns will surely rock Gayathri and I can have so many myself..:))
Such pretty looking buns Gayathri. Love the filling and the shape of these inviting buns.
Those are some artistic looking buns. Red beans paste must have tasted awesome.
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