These vegan sweet bean buns are soft and fragrant. The perfect way to use red bean paste (or whatever beans you have on hand!) These vegan Pandan Buns with Sweet Bean Filling are sure to impress anyone who you decide to share with.
Pandan Buns with Sweet Bean Filling [Vegan]
For the Dough:
- 2 cups bread flour
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons instant or quick-rise yeast
- 5 teaspoons sugar; such as pure cane sugar;
- 4-5 teaspoons pandan powder (optional, or use 2-3 teaspoons matcha powder)
- 1/2 teaspoon sea salt
- 2/3 cup plant-based milk
- 2 tablespoons vegan butter
For the Filling:
- 1 1/2 cups cooked black beans; or use beans of your choice, such as adzuki or cannellini
- granulated sweetener to taste
- In a large bowl, whisk together all the dough ingredients except for the vegan butter. Knead until smooth.
- Add vegan butter and continue kneading until the dough is very elastic -- about 20 minutes in a machine.
- Shape into a ball and place in a bowl. Cover and let rise for 1 hour, or until doubled in volume.
- While the dough is rising, make the filling: In a bowl, mash the beans into a smooth paste (or use a food processor). Add some sweetener to your desired level of sweetness, and add some water if the mixture is too dry. Divide the filling mixture into 8 equal portions.
- Once the dough has risen, punch it down and divide it into 8 pieces. Shape into balls and let rest for 10 minutes.
- Then, roll each piece out into a flat circle, and place a piece of the bean paste in the center. Pull all sides of the dough around the filling, then pinch the seams together.
- Gently roll each dough ball on a flat surface with the seams down, and place on a lined baking tray. Let rest for 30 minutes.
- Preheat your oven to 375°F. For a "flatter" shape, place a baking tray on top of the buns, then bake for 25 minutes or until golden brown on top. Let cool and enjoy!