Dan Pat Bbang - Korean Red Bean Paste Bun Recipe
About Dan Pat Bbang - Korean Red Bean Paste Bun Recipe
Korean dessert
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Recipe Time & More
Ingredients
For The Outer Dough
- 1 cup Flour
- 3/4 cup Whole wheat flour
- 2 tbsp Sugar
- 1/3 cup Milk
- 1/3 cup Water
- 1 tsp Instant Yeast
- 1 tsp Butter
- 3/4 tsp Salt
- Few Sesame seeds for topping
For The Red Bean Paste Filling
- 200 gm Kidney Beans/ Rajma
- 3/4 cup Sugar
- 1 pinch Salt
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Instructions
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 10 minutes until the dough is smooth.
- Place in an oiled bowl, cover and set aside until the dough is double. 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 center 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 brown.
*For The Red Bean Paste Filling
- 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.
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Recipe Nutrition
Calories: 452kcal | Carbohydrates: 97g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 467mg | Potassium: 377mg | Fiber: 8g | Sugar: 45g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 4mg
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Anju Bhagnari
4 Comments
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Absolutely delicious! Can’t wait to try it.
Thanks for the inspiration! Looks tasty.
Awesome
What a delightful recipe! Thanks for sharing.