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Anman: Steamed Buns with Sweet Azuki Bean Paste

The scent of freshly steamed buns always takes me back to my childhood. Every year, during the Lunar New Year celebrations, my grandmother would spend days preparing trays upon trays of these fluffy clouds, each one hiding a treasure of sweet red bean paste. The warmth of the bun, combined with the earthy sweetness of the azuki, was pure comfort, a taste of home and family that I still crave. I remember sneaking into the kitchen, my little fingers reaching for the warm buns as soon as they came out of the steamer, the sweet aroma filling my heart with joy and anticipation for the year to come.

Recipe Overview:

Prep Time: 45 minutes (plus overnight soaking)
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 15 minutes (plus overnight soaking)
Servings: 10
Yield: 10 buns
Dietary Type: Vegetarian

Ingredients:

For the Azuki (Red Bean) Paste:

1 ⅓ cups azuki beans
4 cups water
1 cup sugar (do not substitute)
½ teaspoon salt

For the Buns:

1 ⅓ cups flour (all white or half white half whole wheat)
3 ½ tablespoons sugar (or other sweetener)
1 pinch salt
¾ teaspoon instant yeast
¾ tablespoon baking powder
1 ⅓ fluid ounces milk
3 ⅓ fluid ounces water
1 tablespoon vegetable shortening
A splash of white vinegar (for steaming water)

Equipment Needed:

Large pot
Steamer (bamboo steamer recommended)
Mixing bowls
Measuring cups and spoons
Clean kitchen towel
Rolling pin (optional)

Instructions:

Soak the Azuki Beans: Place the azuki beans in a large pot and cover with water. Let them soak overnight. This helps soften the beans and reduces cooking time.
First Boil: The next day, bring the soaked beans to a boil in the same water.
Simmer and Drain (First Time): Turn down the heat to low and simmer the beans for 10 minutes. Then, remove the beans from the pot and drain them thoroughly. This step removes some of the bitterness from the beans.
Second Boil and Simmer: Return the drained beans to the pot and add 4 cups of fresh water. Bring the beans to a boil again.
Cook Until Soft: Reduce the heat to low and simmer the beans for around an hour, or until they are very soft and easily mashed. Check periodically to ensure the water level is sufficient; add more if needed to prevent burning.
Drain (Second Time): Once the beans are soft, drain them again, discarding the cooking water.
Sweeten and Thicken: Put the drained beans back in the pot. Add the 1 cup of sugar and ½ teaspoon of salt.
Simmer and Stir (Azuki Paste): Simmer the mixture over low heat, stirring constantly, until it thickens into a paste. This will take about 15-20 minutes. Be patient and keep stirring to prevent sticking and burning. The paste is ready when it pulls away from the sides of the pot.
Cool the Paste: Remove the azuki paste from the heat and let it cool completely. The paste will thicken further as it cools.
Combine Dry Ingredients (Buns): In a large mixing bowl, combine the 1 ⅓ cups of flour, 3 ½ tablespoons of sugar, a pinch of salt, ¾ teaspoon of instant yeast, and ¾ tablespoon of baking powder. Mix well to ensure all ingredients are evenly distributed.
Add Wet Ingredients (Buns): Add the 1 ⅓ fluid ounces of milk and 3 ⅓ fluid ounces of water to the dry ingredients. Mix well until a shaggy dough forms.
Knead in the Shortening: Add the 1 tablespoon of vegetable shortening to the dough. Knead the dough for about 5-7 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a little extra flour, one tablespoon at a time, until it reaches the desired consistency.
First Rise: Cover the bowl with a clean kitchen towel and let the dough rest in a warm place for around 30 minutes. It will rise slightly, but not dramatically.
Divide the Dough: After the resting period, gently punch down the dough to release any air. Divide the dough into 10 equal portions.
Flatten and Fill: Take one portion of dough and flatten it into a small disc using your fingers or a rolling pin.
Add Azuki Filling: Take 1-2 spoonfuls of the cooled azuki paste. Roll it into a small ball and place it in the center of the flattened dough disc.
Seal the Buns: Carefully wrap the dough around the azuki paste, pinching the edges together to seal it completely. Twist the top slightly to create a neat closure.
Repeat: Repeat steps 15-17 for the remaining dough portions.
Second Rise: Place the filled anman on a steamer basket lined with parchment paper or a clean cloth. Let them sit for another 15 minutes to allow them to rise slightly.
Steam the Anman: Fill a pot or wok with water, ensuring the water level is below the steamer basket. Add a splash of white vinegar to the water; this helps prevent the buns from discoloring during steaming. Bring the water to a boil.
Steam Time: Carefully place the steamer basket with the anman over the boiling water. Cover the steamer and steam for 15-20 minutes. The buns are done when they are puffed up and feel firm to the touch.
Serve Warm: Remove the anman from the steamer and let them cool slightly before serving.

Expert Tips & Tricks:

Bean Soaking: Don’t skip the bean soaking step! It significantly improves the texture and flavor of the azuki paste.
Kneading: Proper kneading is essential for light and fluffy buns. If you have a stand mixer, use the dough hook attachment for about 5 minutes.
Steaming: Make sure the water is boiling vigorously before placing the steamer basket on top. This ensures even cooking. Also, avoid opening the lid frequently during steaming, as this can cause the buns to collapse.
Prevent Sticking: Line your steamer basket with parchment paper or a clean cloth to prevent the buns from sticking.
Flavor Boost: Add a small amount of vanilla extract or a pinch of cinnamon to the azuki paste for extra flavor.
Make Ahead: The azuki paste can be made a day or two in advance and stored in the refrigerator. This will save you time on the day you plan to make the buns.

Serving & Storage Suggestions:

Serve the anman warm, fresh from the steamer. They are delicious on their own or with a cup of green tea. Leftover buns can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the steamer for a few minutes, or microwave them briefly until warmed through. For longer storage, freeze the buns in a single layer on a baking sheet, then transfer them to a freezer bag. They can be frozen for up to 2 months. Reheat them directly from frozen in the steamer until warmed through.

Nutritional Information:

Nutrient	Amount per Serving	% Daily Value
Calories	170 kcal	–
Calories from Fat	14	–
Total Fat	1.6g	2%
Saturated Fat	0.5g	2%
Cholesterol	0.6mg	0%
Sodium	218mg	9%
Total Carbohydrate	37.7g	12%
Dietary Fiber	0.5g	2%
Sugars	24.4g	–
Protein	2g	3%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions:

Gluten-Free Anman: Use a gluten-free flour blend designed for baking. You may need to adjust the amount of liquid to achieve the right dough consistency.
Different Fillings: Experiment with other fillings, such as custard, lotus seed paste, or even savory fillings like barbecued pork.
Vegan Anman: Ensure the sugar you use is vegan (some refined sugars are processed with bone char). Use plant-based milk alternative.
Sweet Potato Anman: Substitute some of the flour with mashed cooked sweet potato for a naturally sweet and vibrant bun.
Matcha Anman: Add a tablespoon of matcha powder to the flour mixture for a subtle green tea flavor and color.

FAQs (Frequently Asked Questions):

Q: Why is my azuki paste too watery?
A: You may have added too much water or not simmered it long enough. Continue to simmer over low heat, stirring constantly, until the excess moisture evaporates and the paste thickens.

Q: My buns are dense and not fluffy. What did I do wrong?
A: This could be due to several factors, including using old yeast, not kneading the dough enough, or not allowing the dough to rise sufficiently. Make sure your yeast is fresh, knead the dough until it is smooth and elastic, and allow it to rise in a warm place.

Q: How can I prevent the buns from sticking to the steamer?
A: Line the steamer basket with parchment paper or a clean, damp cloth. This will create a barrier between the buns and the steamer and prevent them from sticking.

Q: Can I bake these instead of steaming them?
A: While steaming is the traditional method, you can bake them. Preheat your oven to 350°F (175°C) and bake for 15-20 minutes, or until golden brown. However, the texture will be different; baked buns will be slightly drier than steamed ones.

Q: Can I use a different type of bean for the paste?
A: While azuki beans are traditional, you could experiment with other beans, such as black beans or mung beans. The flavor and texture will be different, but it can be a fun way to create a unique twist on the recipe.

Final Thoughts:

Creating anman is more than just following a recipe; it’s about connecting with a culinary tradition and sharing a taste of comfort and joy. Don’t be intimidated by the process – each step is simple and rewarding. Whether you’re making them for a special occasion or just a cozy afternoon treat, these steamed buns filled with sweet azuki bean paste are sure to bring a smile to your face. So, gather your ingredients, roll up your sleeves, and embark on this delightful culinary adventure. I encourage you to share your creations and experiences with others, and perhaps pair these delightful buns with a warm cup of matcha latte or a refreshing glass of iced barley tea for the ultimate indulgence.

Anman – Steamed Buns With Azuki (Sweet Red Bean) Paste Recipe