Steamed Shanghainese Red Bean Buns with Sweet Lotus Paste
Soft, fluffy steamed buns filled with smooth, sweet lotus seed paste, a classic Shanghainese dessert snack. This Chinese-inspired recipe, ready in about 105 minutes, layers all-purpose flour, active dry yeast, warm water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups all-purpose flour
- 1 tsp active dry yeast
- 3/4 cup warm water
- 3 tbsp sugar
- 1 tbsp vegetable oil
- 1 cup lotus seed paste
- 1/2 tsp baking powder
- 2 tbsp milk
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, combine 1 tsp active dry yeast, 3 tbsp sugar, and 3/4 cup warm water (105°F). Stir gently and let sit for 10 minutes until foamy.
- Step 2: In a large mixing bowl, sift 2 cups all-purpose flour and 1/2 tsp baking powder. Make a well in the center and pour in the yeast mixture and 1 tbsp vegetable oil. Mix until a dough forms.
- Step 3: Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Place back into the bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
- Step 4: Punch down the dough and divide into 8 equal pieces. Flatten each piece into a 4-inch circle.
- Step 5: Spoon 2 tbsp sweet lotus seed paste into the center of each dough circle. Gather the edges to seal the filling inside and pinch tightly.
- Step 6: Place each bun on a parchment square and let rest for 20 minutes.
- Step 7: Prepare a steamer with boiling water. Steam the buns over high heat for 12 minutes until puffed and cooked through.
- Step 8: Brush the tops lightly with 2 tbsp milk for a glossy finish before serving warm.
Frequently asked questions
How long does Steamed Shanghainese Red Bean Buns with Sweet Lotus Paste take to make?
Total time is about 105 minutes (90 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Steamed Shanghainese Red Bean Buns with Sweet Lotus Paste?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Steamed Shanghainese Red Bean Buns with Sweet Lotus Paste?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Steamed Shanghainese Red Bean Buns with Sweet Lotus Paste for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Steamed Shanghainese Red Bean Buns with Sweet Lotus Paste?
Chinese desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
