After making Chinese red bean pastry, I’m still experimenting with the red bean paste recipe 😅 so I bought another bag of red bean and make another round of the paste. Still not satisfied by the consistency as it’s on the crumbly side. More suitable for Chinese pastry but I feel the need for gooey texture in case of steamed buns fillings.

Ms. A adores red bean paste so I think I can continue experimenting with red bean since I have someone to clear the specimen 🤣

This time I try adding some corn starch to bind the red bean paste. And it’s indeed less crumbly, but still not gooey.

I made it into red bean steamed buns /豆沙包/tau sar bao. (No more Chinese pastry coz I am too lazy to render pork lard 😅)

In recent experiment, I’ve even added matcha powder (this batch I added in about 1 Tbsp of matcha powder) into the dough to create this matcha red bean pao! 💃 love the color but I would add in more matcha powder the next time as I prefer stronger matcha taste. 😊

For the pao dough, I’ve been using this dough recipe I’ve shared previously

I’ve tried experimenting with other recipe once but still prefer this dough! if you like fluffy steamed buns, you have to try this 😉