Homemade Korean Steamed Red Bean Buns (10)

Rinse beans and soak covered with cold water in the refrigerator for at least 10 hours. Drain and add 4 cups fresh water.

Simmer beans for about an hour until tender and reduce excess water. Add brown sugar, rice syrup, 1/4 tsp salt and vanilla. Mash roughly until thick; cool.

Melt butter, mix in sugar, remove from heat and add cold milk. When lukewarm, add yeast and wait 5–10 minutes until foamy.

Add 1 tsp salt and 3 1/2 cups flour, then knead smooth. Cover and rise one hour; deflate and rise another 30 minutes.

Dust with remaining flour, divide dough into ten and flatten each portion. Add red bean filling and pinch shut.

Place buns apart on a lined steamer tray, cover and allow a final rise for about 30 minutes.

Steam over boiling water for 12 minutes at medium-high heat and another 3 minutes on low. Prevent lid condensation dripping and serve fully cooked.