Red Bean Flower Bun

Red Bean Bun

Red Bean Flower Bun or Red Bean Flower Bread is a Chinese baked bread where milky soft bun is filled with sweet red bean paste. It is one of the popular breads sold in bakeries in Malaysia and Singapore and have seen this a lot when I used to live and visit on those countries.

Like most bread recipes this is quite simple and similar in approach. The only difference is the addition of the red bean paste as a filling. Apart from the filling, one thing that sets it apart from other breads is the looks of it. There are several ways of doing it but the most common one is how we had done it on this post.

Like most of the baked bread recipes in this blog it was not me who prepared it but my other half. I just saw this on the table one day when I came home ready to be photographed and consumed. It’s quite good especially with a cup of tea or even a really cold soft drinks, a perfect snack to serve after a tiring day at work.

Red Bean Flower Bun
Prep time
Cook time
Total time
Serves: 16 buns
  • 3½ cups all-purpose flour
  • 2 tsp yeast
  • 1½ tsp salt
  • ¼ cup sugar
  • ¼ cup butter, melted
  • ⅔ cup lukewarm milk
  • ⅔ cup lukewarm water
  • 2 eggs, lightly beaten
  • 2½ cups red bean paste
  • 2 egg whites
  • black sesame seeds, for topping
  1. In a bowl combine melted butter, milk and water.
  2. Add the yeast and sugar then set it aside for 30 minutes.
  3. Add the salt and beaten eggs, stir well until incorporated.
  4. Place flour in a mixing bowl then pour milk mixture, stir to combine then set it aside in a warm place while covered and let it rise for an hour
  5. Remove dough from the bowl, place in a flour dusted surface then knead the dough for a minute or two until smooth, place back into the mixing bowl then set it aside again in a warm place while covered and let it rise for another 30 minutes.
  6. Remove dough from the bowl, knead it again then divide it into 16 portions. Roll each portion into ½ cm thick and 7½ cm round pieces.
  7. Place a tablespoon of red bean paste on each piece then gather the edges towards the centre then seal tightly. Form into balls and flatten them with hands. Seam side down score each piece from edge down to just near the centre until filling shows in 2½ cm intervals. Do it with the remaining dough.
  8. Place buns in a baking pan leaving 4 cm space in between then let it rest for an hour.
  9. Brush buns on top with egg whites, sprinkle black sesame seeds on top then bake in a 180C preheated oven for 15 minutes or until golden brown.
  10. Remove from oven then serve.


Red Bean Bun Wide


6 Responses

  1. Lorraine says:

    I’m surprised there isn’t any Tangzhong in the recipe. I have the recipe in Jan./Feb.Cooks Illustrated magazine. Just doubling the recipe for 5 loaves of bread made them moister.

    1/2 Cup Water
    3 TB Flour
    Whisk water and flour together in small bowl until no lumps remain. Microwave and whisk again every 20 seconds, until mixture is a thick pudding like consistency. Add to your basic yeast raised dough recipe but add 1/2 cup less liquid. This will cause you to use more flour in the recipe so don’t be surprised. BUT, the bread or rolls stay fresher and softer longer.

  2. Michelle says:

    Yum. And so pretty, too!

  3. suituapui says:

    You’re good with your hands, my missus would definitely do a good job at this, not me. 🙁

  4. Kristy says:

    The closest I’ve come to trying red beans was a red bean mochi at a sushi restaurant. It was good though and I bet these little bread bites are delicious. Your crust looks amazing!

  5. mjskit says:

    All you have to do is say red bean paste and I’m there! These buns look fabulous! Save some for me.

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