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.

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.

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.

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.