Desserts & BeveragesEasy 120 min serves 12 Vegetarian-ok

Sweet Red Bean Baozi

Name: Sweet Red Bean Baozi
Total time: 120 min
Yield: 12 servings
Cuisine: Dessert
Ingredients: adzuki beans; granulated sugar; neutral oil (e.g., grapeseed or canola); all-purpose flour; active dry yeast

豆沙包 · dòu shā bāo

家庭快手版 · Home version: Traditional Beijing style: smooth, lightly sweetened adzuki paste—not overly oily or gritty. Made with real beans, not canned paste.

Every winter, my great-aunt in Beijing’s Hutong would soak red beans overnight, then simmer them with rock sugar for 3 hours while telling stories about the Forbidden City. She strained the beans through cheesecloth—never a blender—to keep the paste velvety.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

Vegetarian Breakfast & Brunch

Ingredients

adzuki beans赤小豆🏮 asian250 g
granulated sugar白砂糖🛒 local120 g
neutral oil (e.g., grapeseed or canola)无味植物油🛒 local30 ml
all-purpose flour中筋面粉🛒 local500 g
active dry yeast干酵母🛒 local5 g

adzuki beans: Do NOT substitute kidney beans—they lack sweetness and texture

granulated sugar: Adjust to taste—traditional Beijing version is subtly sweet

neutral oil (e.g., grapeseed or canola): Prevents sticking and adds sheen—do not omit

all-purpose flour: Same dough as other baozi—use identical fermentation method

active dry yeast: Must be fresh—proof in warm water with 5 g sugar

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Instructions

1Soak beans: Rinse adzuki beans, cover with 600 ml cold water. Soak 8 hours or overnight.
务必泡透
🔍 Look for 8 小时 · 8 hours
Visual: 豆粒胀大近一倍，按压柔软Beans plump to nearly double size and feel soft when pressed
You know it's right when: 指搓即脱皮Skin slips easily when rubbed between fingers
2Cook beans: Drain, then simmer in fresh water (1:3 ratio) with 10 g sugar for 2 hours until very soft. Skim foam; add more hot water if needed to keep covered.
小火慢煮不掀盖
🔍 Look for Low heat 2 小时 · 2 hours
Visual: 豆粒化为浓稠糊状，汤汁减半Beans collapse into thick slurry; liquid reduces by half
You know it's right when: 勺背挂厚浆Spoon leaves thick coating on bottom of pot
3Strain and mash: Press cooked beans through fine-mesh sieve or cheesecloth into bowl. Discard skins. Mash smooth with wooden spoon.
纱布过筛最正宗
🔍 Look for 10 分钟 · 10 minutes
Visual: 豆沙呈均一深枣红色，无颗粒Paste is uniform, deep burgundy, and free of specks
You know it's right when: 勺子滑过无阻力No resistance when spoon glides through
4Cook bean paste: Transfer paste to nonstick pan. Add sugar and oil. Cook over medium-low heat, stirring constantly, until thick, glossy, and pulls away from pan—about 15 minutes.
炒透才不返生
🔍 Look for Medium-low 15 分钟 · 15 minutes
Visual: 锅底现纹路，豆沙泛油光Paste forms ridges in pan and glistens with oil sheen
You know it's right when: 勺划痕不回流Spoon leaves clean trail that doesn’t fill in
5Cool and portion: Spread paste on parchment-lined tray. Cool completely (1 hour). Portion into 35 g balls. Cover with damp cloth.
必须彻底放凉再包
🔍 Look for 1 小时 · 1 hour
Visual: 触感冰凉坚实，无余温Paste feels firm and cool to touch; no residual warmth
You know it's right when: 湿布下无水汽凝结No condensation under cloth
6Assemble and steam: Use same dough as other baozi. Wrap 35 g bean paste in 75 g dough. Pleat 18 times. Steam 10 minutes on high heat. Rest 3 minutes before serving.
甜包蒸时短，防塌
🔍 Look for High heat 10 分钟 · 10 minutes
Visual: 包子浑圆，象牙白，透淡粉豆色Buns are round, pale ivory, with faint pink blush from bean color
You know it's right when: 暖甜豆香弥漫Aroma of warm caramelized beans fills air

Tips

· Never use canned red bean paste—it contains preservatives and excess oil
· Bean paste must cool fully before wrapping—warm paste melts dough
· Serve warm, not hot—the flavor opens at 40°C

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

How do I make this vegetarian/vegan?

Swap meat for tofu, mushrooms (dried shiitake for umami), or seitan. Replace oyster sauce with mushroom sauce, chicken stock with veg stock, and watch for fish sauce and shrimp in sauces. Doubanjiang is vegetarian but check brands. Most of our recipes include a 'make it veg' note in the tips.

Source: HǎoWèi diet guide