Dan Pat Bbang - Korean Red Bean Paste Bun Recipe
5 May, 2017
Korean dessert
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Ingredients
- For The Outer Dough: 1 cup Flour
- 3/4 cup whole wheat flour
- Sugar – 2 tbs
- Milk – 1/3 cup
- Water – 1/3 cup
- Instant Yeast – 1 tsp
- Butter – 1 tsp
- Salt – 3/4 tsp
- Sesame seeds for topping
- For The Red Bean Paste Filling-Kidney Beans/ Rajma – 200 gm
- Sugar – 3/4 cup
- Salt – a pinch
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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 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 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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