I’m a huge fan of dough-based dishes — there’s just something so comforting about working with a soft, pillowy dough and transforming it into warm, fluffy buns. Whether sweet or savory, filled or plain, buns always make me feel at home.
Some of my favorite creations include Cinnamon Sugar Buns, Steamed Bunny Buns, Soft and Fluffy Purple Sweet Potato Buns, Noodle Buns with Tofu, and Walnut Buns. I love how each has its own character, texture, and flavor.
But today, I want to share a more earthy and wholesome bun — one that brings together the gentle sweetness of red dates and the creamy texture of mung beans.
My Mung Bean Bun Recipe
This recipe is my take on a classic filling — but instead of making the traditional smooth mung bean paste (like the kind used in mung bean cakes), I keep things a little more rustic and simple.
I cook the mung beans until soft and gently mash them, then stir in finely chopped red dates to add a mellow, caramel-like sweetness. The result is a naturally sweet, slightly chunky filling that pairs beautifully with soft steamed dough.
It’s the kind of bun that feels humble and nourishing, perfect for breakfast, tea time, or as a gentle treat on a quiet afternoon. If you’ve never tried mung beans in a bun before, this is a great way to start.
Why Mung Beans?
In Traditional Chinese Medicine (TCM), mung beans are prized for their cooling (清热) and detoxifying (解毒) properties, making them a summer staple.
But beyond health benefits, they’re incredibly versatile:
Sweet Applications: Silky mung bean soup, delicate mung bean popsicles!
Savory Uses: Flaky Mung Bean Pastry with a subtly sweet filling, or mixed into glutinous rice cakes for texture.
(Fun fact: Mung beans are also used in Vietnamese and Thai desserts—like che dau xanh or mung bean custard!)
Cooking Tips for Success
- Soaking the mung beans: Make sure to soak them long enough, or they won’t cook through properly.
- Water control: Use enough water when boiling mung beans — not too much, not too little — and stir occasionally to avoid sticking.
- Pitting red dates: Remove the pits thoroughly to avoid unpleasant bites.
- Stirring the filling: Cook on low heat when combining the filling — it can burn quickly!
- Using yeast correctly: Yeast is sensitive to temperature — the ideal water temperature for the dough is between 30–35°C.
- Steaming tips: Adjust steaming time based on bun size, and never lift the lid mid-steam — this can deflate your buns.
Ingredients
Filling:
- 150g mung beans
- 30g rock sugar (or granulated sugar)
- 60g red dates (pitted)
Dough:
- 300g all-purpose flour
- 3g active dry yeast
- 160g water (lukewarm, about 30–35°C)
Instructions
1. Prepare the Filling
Soak the mung beans: Rinse 150g mung beans thoroughly, then place them in a bowl with plenty of water. Soak for 4 hours. This helps the beans cook faster and become softer.
Cook the mung beans: Drain the soaked mung beans and place them in a pot. Add enough fresh water to cover them by 2–3 cm. Add 30g rock sugar. Bring to a boil over high heat, then reduce to a simmer. Cook for 30–40 minutes, stirring occasionally to prevent sticking. The beans should be very soft — easily mashable with a spoon.
Add the red dates: Pit and finely chop 60g red dates. Stir them into the cooked mung beans. Cook over low heat, stirring continuously until the mixture thickens and starts coming together into a paste. Turn off the heat, let it cool, then roll into small balls for filling. Set aside.
2. Make the Dough
Mix the dough: In a large mixing bowl, combine 300g flour and 3g yeast. Stir to mix. Gradually pour in 160g lukewarm water (30–35°C), mixing with chopsticks until a shaggy dough forms. Then use your hands to knead it into a smooth, cohesive dough.
Rest the dough: Cover the dough with plastic wrap or a damp cloth. Let it rest in a warm place for 10 minutes to slightly ferment and improve elasticity.
3. Assemble the Buns
Continue to Knead the dough: Knead by hand until the dough becomes smooth and elastic — this takes about 5–8 minutes.
Divide the dough: Knead the rested dough briefly to remove air bubbles. Roll it into a log and divide into 8 equal pieces.
Roll the wrappers: Take one piece of dough, press it flat, and roll it into a round wrapper about 8–10 cm in diameter. Make the edges slightly thinner than the center.
Fill and shape: Place a mung bean filling ball in the center. Gather the edges and pinch to seal, forming a smooth bun. Place seam-side down and shape gently into a plump, round bun.
4. Steam the Buns
Second proofing: Place the shaped buns in a steamer (leave space between them), cover with a lid, and let them rest for 30 minutes. They should noticeably puff up.
Steam: Bring water to a boil over high heat. Once boiling, steam the buns over high heat for 12 minutes.
Rest before opening: After steaming, turn off the heat but don‘t open the lid right away. Let the buns sit for 3 more minutes to prevent them from collapsing due to sudden temperature change.
Cool slightly and enjoy. Serve warm or let cool completely and store for later.
Frequently Asked Questions
Can I use a different sweetener?
Yes, you can substitute rock sugar with granulated sugar, brown sugar, or even honey for a different flavor.
How should I store leftover buns?
Store cooled buns in an airtight container in the fridge for up to 3 days. Reheat by steaming for 5–6 minutes.
Can I freeze them?
Absolutely! Freeze after steaming and cooling. Reheat directly from frozen in a steamer for 10–12 minutes.
Can I make the filling smoother?
Yes! Mash the mung beans completely or even blend them for a creamier texture before adding the chopped red dates.
What if my dough doesn‘t rise much during resting?
Ensure your water isn’t too hot or too cold — yeast activates best around 30–35°C. You can also let the dough rest a bit longer in a warm spot.
Soft and Wholesome Mung Bean Buns
Ingredients
Filling:
- 150 g mung beans
- 30 g rock sugar or granulated sugar
- 60 g red dates pitted
Dough:
- 300 g all-purpose flour
- 3 g active dry yeast
- 160 g water lukewarm, about 30–35°C
Instructions
Prepare the Filling
- Soak the mung beans: Rinse 150g mung beans thoroughly, then place them in a bowl with plenty of water. Soak for 4 hours. This helps the beans cook faster and become softer.
- Cook the mung beans: Drain the soaked mung beans and place them in a pot. Add enough fresh water to cover them by 2–3 cm. Add 30g rock sugar. Bring to a boil over high heat, then reduce to a simmer. Cook for 30–40 minutes, stirring occasionally to prevent sticking. The beans should be very soft — easily mashable with a spoon.
- Add the red dates: Pit and finely chop 60g red dates. Stir them into the cooked mung beans. Cook over low heat, stirring continuously until the mixture thickens and starts coming together into a paste. Turn off the heat, let it cool, then roll into small balls for filling. Set aside.
Make the Dough
- Mix the dough: In a large mixing bowl, combine 300g flour and 3g yeast. Stir to mix. Gradually pour in 160g lukewarm water (30–35°C), mixing with chopsticks until a shaggy dough forms. Then use your hands to knead it into a smooth, cohesive dough.
- Rest the dough: Cover the dough with plastic wrap or a damp cloth. Let it rest in a warm place for 10 minutes to slightly ferment and improve elasticity.
Assemble the Buns
- Continue to Knead the dough: Knead by hand until the dough becomes smooth and elastic — this takes about 5–8 minutes.
- Divide the dough: Knead the rested dough briefly to remove air bubbles. Roll it into a log and divide into 8 equal pieces.
- Roll the wrappers: Take one piece of dough, press it flat, and roll it into a round wrapper about 8–10 cm in diameter. Make the edges slightly thinner than the center.
- Fill and shape: Place a mung bean filling ball in the center. Gather the edges and pinch to seal, forming a smooth bun. Place seam-side down and shape gently into a plump, round bun.
Steam the Buns
- Second proofing: Place the shaped buns in a steamer (leave space between them), cover with a lid, and let them rest for 30 minutes. They should noticeably puff up.
- Steam: Bring water to a boil over high heat. Once boiling, steam the buns over high heat for 12 minutes.
- Rest before opening: After steaming, turn off the heat but don't open the lid right away. Let the buns sit for 3 more minutes to prevent them from collapsing due to sudden temperature change.
- Cool slightly and enjoy. Serve warm or let cool completely and store for later.
Leave a Reply