Azuki Bean Sesame Little Buns 红豆芝麻小面包

I would think red bean and azuki bean are technically the same thing except their country of origin differs and how they are being addressed in their respective producing countries. And because I bought this bean paste from Daiso, which is from Japan, it seems more appropriate to address it as Azuki bean ? Ok, I know I am lame. Nevertheless, I bought this basically is for its small volume pack which this entire tray of bread uses, otherwise a minimum pack of 1kg red bean paste from Phoon Huat will probably take me years to complete using them.


For a batch of slightly more than 1kg of bread dough, I always try and squeeze in at least 2 to 3 kinds of different flavours of bread. Together with this, I had the Kaya cheese bread which was posted earlier and some ham and cheese too, as requested by the colleagues. Fortunately, most of the breads were quite well received as these flavours are generally very “safe”, being likened by most people.


Bread proofing is important. It allows time for the bread dough to raise up sufficiently so that the bread will turn out tenderly soft and allows for the ability to last throughout the day, even till the following day. And because the weather was utterly humid on the day I churned out these breads, this could simply be my best bread proofing day of all. For the same time frame, my bread proofing usually comes off as quite a standard volume.. but today’s one was ultimate ! Should I called it “bloated” instead ? Hahaha !


By the way, this is the bean paste from Daiso. It’s not as sweet as the usual one from Phoon Huat and the red bean taste isn’t overwhelming as well, more for those who prefer a light beany after taste. But it doesn’t stay long if left at room temperature. Even embedded within the bread itself, please try and consume it on the same day they are baked.


Tomorrow is the long awaited holiday after more than 2 months of continuous work ! So is everyone ready to kickstart an Easter baking frenzy ? Lalalalala …


And it’s time to Jiat Lo Ti lor !! :)


Azuki Bean Sesame Little Buns

By Eat What Tonight Published: April 17, 2014

  • Yield: 1-1.1kg dough (4-5 Servings)

I would think red bean and azuki bean are technically the same thing except their country of origin differs and how they are being …



  1. Divide sweet dough into 30g each portion and wrap up azuki bean paste (amount as desired) and form into balls. Leave in a warm humid place to proof for a further 45-50 minutes.
  2. Egg wash the buns and sprinkle white and sesame seeds over the top.
  3. Bake at 190 degress for 15 minutes or till golden brown. Serve.

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