Easy Mini Red Bean Paste Mantou (Soft & Fluffy Steamed Buns)

There is nothing quite as comforting as opening a bamboo steamer to reveal a batch of hot, cloud-like buns sending sweet steam into the kitchen air. If you have ever wanted to master traditional Chinese dim sum items at home without the intimidation, these Mini Red Bean Paste Mantou are the absolute best place to start!

Growing up, weekend dim sum meant pillowy steamed buns filled with warm, sweet azuki bean paste. The combination of gentle dairy sweetness in the soft bread dough with rich, earthy red bean filling feels like a cozy hug in food form. Today, I am sharing a simplified, beginner-friendly mini version that comes together in under an hour!

Why You’ll Love This Recipe

• Beginner-Friendly: Uses simple pantry ingredients and a foolproof low-fuss proofing technique.
• Pillowy & Soft: Perfectly balanced chew with a light, airy texture that stays tender.
• Bite-Sized Goodness: Mini sizes make them adorable, quick to steam, and perfect for snacking or lunchboxes.

---

What You’ll Need

Equipment Needed

• Steamer Pot or Bamboo Steamer: Essential for gentle moist heat cooking.
• Rolling Pin: To flatten the dough into an even strip.
• Parchment Paper Squares: Cut into 3cm x 3cm squares to keep buns from sticking to the steamer basket.
• Mixing Bowl & Measuring Scale: Precision ensures pillowy dough every time.

Ingredients

• 150 g Flour
• 1.5 g Yeast
• 10 g Sugar
• 80 ml Milk
• 100 g Red bean paste

Step-by-Step Cooking Guide

1. Mix flour, yeast and sugar well together. Pour in milk to combine, keep kneading until dough looks smooth.
2. Roll dough into a 3 cm thick long log. Then flatten dough to about 5 – 6 cm wide.
3. Place 2 cm of red bean paste filling on one side of dough. Roll and seal red bean paste filling inside dough.
4. Cut into 2 cm pieces, place on 3cm square baking paper and arrange on steaming tray.
5. Heat water in a large pot until slightly warm to touch then turn off heat. Place mantous in pot, cover and let proof for 5 to 10 mins. Mantous should have increased in size after proofing.
6. Cover and steam over high heat for 5 mins. Then turn off heat and leave in pot for another 3 mins.
7. Serve.

---

Ingredient Substitution

Ingredient	Substitute	Ratio & Prep Notes
Whole Milk	– Unsweetened Soy Milk – Oat Milk	1:1 ratio (80ml)
All-Purpose Flour	– Cake Flour – Hong Kong Flour	1:1 ratio (150g)
Sugar	– Honey – Maple Syrup	1:1 ratio by weight (10g)
Red Bean Paste	– Sweet Taro Paste – Purple Sweet Potato Paste	1:1 ratio (~100g)

Storage, Freezing & Reheating

Refrigerator	Store cooled mantou in an airtight container for up to 3 days.
Freezer	Flash freeze steamed buns on a tray for 1 hour, then transfer to a freezer bag for up to 2 months.
Reheating	Steam frozen buns directly for 3-5 minutes, or microwave under a damp paper towel for 20 seconds.

Frequently Asked Questions (FAQ)

▶ Why did my mantou wrinkle after steaming?

Wrinkling happens when buns cool too fast. Always let the steamer sit sealed for 3 minutes after turning off the burner so temperature drops gradually.

▶ Can I make red bean paste from scratch?

Yes! Boil red beans (azuki) until soft, blend smooth, and cook down with sugar and a pinch of salt until thick.