Korean Red Bean Paste Buns Recipe

• servings: 4 servings

Ingredients

Kidney Beans/ Rajma - 200 gm

Sugar - 3/4 cup

Salt - a pinch

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

Directions

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.