Short answer
A red bean bun is a soft Chinese or Japanese style bun filled with sweet red bean paste made from azuki beans. It can be baked or steamed, and the paste is smooth or chunky, mildly sweet and earthy.
A red bean bun is a soft bun filled with sweet red bean paste, a dense, earthy filling made from cooked azuki beans and sugar. Chinese and Japanese bakeries sell the bun baked with a golden shell, and dim sum shops sell it steamed with a white, tender shell.
What is a red bean bun?
A red bean bun is a sweet bun filled with azuki bean paste. The bean paste is dark reddish-brown, thick like a dense jam, and mildly sweet with a nutty, earthy flavor.
Other names include red bean paste bun, azuki bun, dou sha bao (Mandarin, for steamed ones), hong dou bao, and in Japan anpan, a baked roll filled with sweet bean paste, usually topped with sesame seeds. The filling appears across East Asian sweets, in mooncakes, mochi, sweet soups and steamed cakes, which is why the flavor tastes familiar to people raised on those foods.
What is red bean paste made of?
Red bean paste is made of azuki beans, sugar and water, cooked until the beans fall apart and the mixture thickens. Some cooks add a small amount of oil for a glossy finish.
- Smooth paste (koshian): beans are strained to remove skins, giving a silky texture.
- Chunky paste (tsubuan): some or all of the beans stay whole or are only lightly mashed.
- Sweetness: adjustable, but most bakery fillings are moderately sweet.
Azuki beans are small, round and dark red. Canned sweetened paste is sold in many Asian grocery stores and is a handy shortcut for home bakers.
Is a red bean bun baked or steamed?
A red bean bun can be baked or steamed, and the method changes the shell more than the filling. The filling stays the same, a dense sweet paste.
| Type | Shell | Where common | Texture |
|---|---|---|---|
| Baked | Golden, soft, slightly glossy | Bakery case | Tender crumb, light crust |
| Steamed | White, smooth, springy | Dim sum restaurants, markets | Pillowy, chewy |
| Fried | Crisp, golden | Some dessert menus | Crunchy shell, hot filling |
Many bakeries make a baked version with milk bread dough, so the bun is soft and slightly rich. Steamed versions use a plainer, whiter dough.
What does a red bean bun taste like?
A red bean bun tastes mildly sweet, nutty and earthy, with a soft bun around a dense, smooth or lightly textured filling. The flavor is not fruity or sharp, unlike jam.
Red bean paste has a savory-leaning depth under the sugar, which is why people who dislike very sweet pastries often still enjoy it. Tea, especially unsweetened tea, pairs well because it balances the sweetness.
How do you make a red bean bun at home?
To make a red bean bun at home, prepare a soft yeast dough, portion the red bean paste into balls, wrap the dough around each ball, let the buns rise and bake or steam them.
- Make a sweet yeast dough with flour, milk, sugar, egg, yeast and butter, and let it double.
- Roll red bean paste into balls of about 1 tablespoon each, using canned or homemade paste.
- Flatten a piece of dough, place a ball of paste in the center and pinch the dough closed.
- Place the buns seam side down and let them rise until puffy.
- Brush with egg wash and bake at about 350 degrees Fahrenheit for 12 to 15 minutes, or steam over boiling water for about 12 minutes.
If the paste is soft, chill it for 30 minutes so it is easy to shape. Use enough dough around the paste so the seams do not split.
How is a red bean bun different from other filled buns?
A red bean bun differs from other filled buns by its filling: dense bean paste instead of custard, taro, coconut or savory meat. The shell can be the same soft bun.
| Bun | Filling | Flavor |
|---|---|---|
| Red bean bun | Sweet azuki paste | Earthy, mildly sweet |
| Custard bun | Cooked egg custard | Milky, eggy, sweet |
| Taro bun | Sweet taro paste | Nutty, creamy |
| Coconut bun | Sweet shredded coconut | Sweet, tropical |
Fillings are sometimes mixed. For example, a bun may combine red bean with a sprinkle of sesame or a slice of mochi inside.
How sweet is red bean paste compared with other fillings?
Red bean paste is moderately sweet, usually less sugary than jam and about as sweet as custard. Because the beans are earthy and starchy, the flavor feels rounder and less sharp.
Sweetness varies a great deal. Japanese anko is often made with more sugar and has a glossy, dense body, while some Chinese bakeries use a lighter hand. Homemade paste lets you decide: start with about half the weight of sugar to beans, taste, then add more. A pinch of salt sharpens the flavor.
Can you make red bean paste from scratch?
Yes, and the method is simple, though slow. Dried azuki beans are soaked, simmered until very soft, mashed with sugar and cooked down until thick.
- Rinse 1 cup of dried azuki beans and soak them for 4 to 8 hours, or overnight.
- Drain, cover with fresh water and simmer for 45 to 60 minutes until the beans crush easily.
- Drain most of the liquid, add 1/2 cup sugar and a pinch of salt, and mash.
- Cook over low heat, stirring, until the paste is thick and holds a trail.
- Cool completely before filling dough.
For a smooth paste, press the cooked beans through a sieve before adding sugar. Pressure cookers shorten the simmering time considerably.
Does Napoleon Super Bakery sell a red bean bun?
Not as a bun, based on the recorded menu. The menu recorded for this guide lists a Red bean cake, described as a soft cake with sweet red bean, and a Taro bun, a soft bun filled with sweet taro paste. A red bean bun is not on the recorded list.
Items may change, and listings are not a menu board, so it is worth asking at the counter. Prices for these items are not published. The bakery is at 810 Franklin St in Oakland Chinatown. See the menu page for everything recorded and the hours and location page for times. This guide is independent and takes no orders.
Common questions
Are red bean buns very sweet?
They are moderately sweet. The paste tastes sweet and earthy rather than sugary, and the bun itself is only lightly sweetened. Sweetness varies between bakeries, and homemade paste can be adjusted to taste.
What is red bean paste made from?
Red bean paste is made from azuki beans, cooked until soft, mashed or blended, and sweetened with sugar. Smooth versions are strained, while chunky versions keep some whole beans. A little oil is sometimes added for gloss.
Is a red bean bun baked or steamed?
Both exist. Chinese bakeries sell baked red bean buns with a golden shell. Dim sum restaurants and street stalls sell steamed ones, called dou sha bao, with a white, soft shell.
Are azuki beans the same as kidney beans?
No. Azuki beans are small, deep red, round beans used mostly in sweets, while kidney beans are larger and used in savory dishes like chili. Their flavors differ, and they are not interchangeable in paste.
Can I make red bean bun filling ahead of time?
Yes. Red bean paste keeps in the refrigerator for about five days and freezes well. Cool it fully before filling dough, since warm paste makes the dough sticky and hard to shape.
Planning a visit? Start with Napoleon Bakery Oakland: address, opening hours, menu and directions in one place.
This article is general information from an independent guide, not from Napoleon Super Bakery itself. For the store’s current details see hours and location.