Red bean paste bun

I soaked the bean paste overnight in advance. Because I don’t have a pressure cooker, I can only soak it in advance otherwise it will be difficult to cook. Bring the rice cooker to a boil, then press the keep warm button for five minutes and repeat four to five times before it is cooked

After cooking, use a food processor to puree

Put oil in the wok and start frying. I put brown sugar. It’s such a hard work and I’m sweating profusely

Fry until there is no moisture and serve on a plate

The red bean paste is ready to start making noodles. The noodles should be soft so that the steamed buns will be soft when they come out. Leave them there to ferment

After fermenting for more than an hour, you can cut it open to see if the inside looks like a hornet’s nest.

Knead the dough until deflated and divide it into equal-sized balls

The bean paste is also cut into pieces of the same size

Just start wrapping it like a steamed bun, seal it and roll it into a round shape. Leave it there to rise again for 20 minutes. Then put it in the basket and start steaming it. Steam it for 20 minutes and let it simmer for three minutes before taking it out of the basket

The bean paste steamed buns came out of the cage, and my son and I ate half of them

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