Ma Yung Bao (Steamed Sweet Bean Buns) Recipe
This Ma Yung Bao recipe is from family cookbook and you can be rest assured that it works. The Ma Yung Bao is a glorious invention of the Chinese cuisine. When it comes to cooking I am my worst critic. Kindly comment and let me know how is this Ma Yung Bao.
Ingredients
1 recipe bun dough (dai-bao)
4 tbsps. red beans (rajmah)
2 tbsps. sugar
1/2 tsp. vanilla essence
2 tbsps. oil for brushing
1 cup water
Directions
Soak red beans overnight.
Place red beans and water in a pan, cook over high heat until soft.
Drain and mash well.
Make a smooth paste, add essence and sugar, mix well.
Divide dough into 10 equal parts and roll each into a circle, about 8 cm (3") in diameter.
Put a teaspoon of bean paste in the centre of each circle, mould and make round buns with palm of your hand, brush them with oil.
Brush oil in a steamer.
Place the buns and steam over boiling water for 20 minutes.
Place red beans and water in a pan, cook over high heat until soft.
Drain and mash well.
Make a smooth paste, add essence and sugar, mix well.
Divide dough into 10 equal parts and roll each into a circle, about 8 cm (3") in diameter.
Put a teaspoon of bean paste in the centre of each circle, mould and make round buns with palm of your hand, brush them with oil.
Brush oil in a steamer.
Place the buns and steam over boiling water for 20 minutes.
