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Vegan Pandan Buns with Sweet Bean Filling

Vegan Pandan Buns with Sweet Bean Filling

These vegan sweet bean buns are soft and fragrant and, most importantly, easy to make. 

Serves: 8
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You can swap out the black beans in this recipe from the One Green Planet cookbook for adzuki, canellini, or even a prepared red bean paste. Find pandan, a fragrant tropical plant, at your local Asian markets. If you can’t find it, try using matcha powder instead.

What you need:

For the dough:
2 cups bread flour
⅓ cup all-purpose flour
1½ teaspoons instant yeast
5 teaspoons sugar
5 teaspoons pandan powder (or 3 teaspoons matcha powder)
½ teaspoon salt
⅔ cup vegan milk
2 tablespoons vegan butter

For the filling:
1½ cups cooked black beans
⅓ cup sugar, plus more to taste

What you do:

  1. For the dough, in a large bowl, whisk bread flour, all-purpose flour, yeast, sugar, pandan powder, salt, and milk. Knead until smooth. Add butter and continue kneading until dough is very elastic, about 20 minutes.
  2. Shape dough into a ball and place in a bowl. Cover and let rise for 1 hour, or until doubled in volume.
  3. For the filling, in a bowl, mash beans into a smooth paste. Add sugar, tasting and adjusting to preferred sweetness. If mixture is too dry add a tablespoon or two of water. Divide filling mixture into 8 equal portions.
  4. Once dough has risen, punch it down and divide into 8 pieces. Shape into balls and let rest for 10 minutes.
  5. Roll each piece out into a flat circle, and place a portion of bean paste in center. Pull all sides of dough around filling, and pinch seams together. Repeat with remaining ingredients. 
  6. Gently roll each dough ball on a flat surface, seams down, and place on a lined baking tray. Let rest for 30 minutes.
  7. Preheat oven to 375 degrees. Place a baking tray on top of buns and bake for 25 minutes, or until golden brown on top. Let cool.

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