Vegan Red Bean Bao Buns (Pau Kacang Merah)
Soft, fluffy steamed pau filled with smooth sweet red bean paste. Pau kacang merah is a Malaysian bakery staple, gently sweet and comforting, ready in about an hour.
By Farah
· December 2025
Prep 0.5 hr · Cook 10 min · Rest 1 hr
Makes 10 · 195 kcal per bun
Contains Gluten (wheat) Allergen detail ↓
These red bean steamed buns are soft, light, and gently sweet. The dough is smooth and fluffy, wrapped around a rich red bean filling that stays creamy without being heavy.
Steamed until tender, these bao are perfect enjoyed warm as a snack, for breakfast, or alongside tea. They reheat well in the steamer or microwave with a splash of water.
This recipe makes 10 buns.
Let’s cook
Ingredients
Red bean filling
- 300 g ready made red bean paste
Dough
- 270 g all purpose flourI use 9% protein content
- 30 g corn starchor replace with 30g all purpose flour
- 2.5 tbsp sugar
- 1 1/4 tsp instant yeast
- 3/4 tsp baking powder
- 150 ml lukewarm water
- 2 tsp neutral oil
- 1/2 tsp vinegaroptional
Red bean filling
Portion the filling
Divide the ready made red bean paste into 10 equal portions, about 30g each. Roll gently into smooth balls.
Chill the filling
Place the red bean filling balls on a plate, cover, and refrigerate while you prepare the dough. Chilling helps the filling hold its shape during wrapping.
Making the dough
Mix the dry ingredients
Add the all purpose flour, corn starch, sugar, instant yeast, and baking powder to a large bowl. Stir well so everything is evenly combined.
Add the liquids
Pour in the lukewarm water, neutral oil, and vinegar (if using). Mix with a spoon or your hands until a rough dough forms.
Knead until smooth
Turn the dough out onto a clean surface and knead for 8 to 10 minutes until smooth, soft, and elastic. The dough should feel supple and no longer sticky.
First proof
Place the dough back into the bowl and cover with a damp kitchen towel. Leave to proof at room temperature for about 1 hour, or until doubled in size.
Remove excess air and divide
Once doubled, gently punch down the dough to remove excess air. Divide into 10 equal portions and roll each into a smooth ball.
Shaping and steaming the buns
Fill and shape the bao
Flatten one dough ball into a disc, keeping the centre slightly thicker than the edges.
Place one chilled red bean filling ball in the centre. Gather the edges up and around the filling, pinch to seal, and gently roll to form a smooth bun with the seam underneath.
Line the buns
Place each bun on a small square of parchment paper. This prevents sticking and makes lifting easier.
Second proof
Arrange the buns in the steamer with space between them. Cover and let proof for 20 to 30 minutes until slightly puffy.
Steam
Steam over boiling water for 8 minutes. Once done, turn off the heat and leave the lid on for 2 minutes before opening. This helps prevent the buns from collapsing.
Serve
Enjoy your hot, soft, and fluffy red bean steamed buns while they are fresh from the steamer.
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Always check your own packets; shared processing varies by brand.
Nutrition
An estimate per bun, from the ingredients listed.
Percent daily values based on a 2,000 calorie diet. Values vary with the brands you use.
Notes
- Red bean paste consistency. Ready made red bean paste should be smooth but firm enough to hold its shape. If it feels very soft, chill it slightly before portioning.
- Corn starch in the dough. The addition of corn starch helps keep the buns soft and pale after steaming, giving them a lighter texture. If corn starch is not available, you can omit it and replace it with 30 g all purpose flour instead.
- Vinegar is optional A small amount of vinegar does not affect flavour but helps keep the buns white and soft. You can leave it out if preferred.
- Steamer spacing Always leave space between buns in the steamer. They expand as they cook and need room to stay round.
- Resting after steaming Let the buns sit with the lid on for two minutes after steaming. This prevents sudden temperature changes that can cause wrinkles.
Traditional red bean filling
Red bean paste is a classic filling for sweet bao. It is naturally creamy, gently sweet, and pairs well with soft steamed dough without feeling heavy.
Texture and sweetness
These buns are lightly sweet rather than dessert sweet. The red bean filling stays smooth and balanced, making them suitable for breakfast, snacks, or afternoon tea.
Storage
These buns are best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to two days. Reheat by steaming or microwaving for a few minutes until soft and warm again.
Freezing
The shaped buns can be frozen after the second proof but before steaming. Steam directly from frozen, adding two to three extra minutes.
Alternatively, fully cooked buns can be frozen and reheated in the microwave until warm and soft. Cover lightly to prevent them drying out.
Questions
Can I use homemade red bean paste?
Yes. Homemade red bean paste works well as long as it is smooth and not too loose. A firmer paste is easier to wrap and less likely to leak.
Why did my buns wrinkle after steaming?
This usually happens when the lid is opened immediately. Leaving the buns to rest with the lid on allows the temperature to stabilise.
What flour works best?
Plain flour works well. A medium protein flour gives soft buns without becoming chewy.
Can I steam without a bamboo steamer?
Yes. Any steamer setup works as long as the buns are not sitting in water and there is good steam circulation.
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