Cantonese Coconut Red Bean Buns with Glossy Skin

These coconut-flavored red bean buns are a classic Cantonese dim sum treat. The surface is dazzlingly shiny, smooth and without any air pockets—the quality of being purely handmade is immediately apparent! They're soft and bouncy to the touch, with a delicate and dense texture inside, fluffy yet chewy—far superior to pre-made buns. A subtle coconut and wheat aroma blends perfectly with the rich, not-too-cloying red bean paste, sweet and slightly runny. One bite is soft and warming, a truly authentic Cantonese flavor, a must-order comforting dim sum for dim sum, becoming more fragrant with each chew!

Ingredients

Steps

Dissolve instant coconut powder and white sugar in boiling water, then let cool and set aside.
Put dry yeast, all-purpose flour, and salt into a mixing bowl, add cooled coconut water, and knead until the dough is smooth;
Let the dough rise at around 30°C until it doubles in size; it's ready when it doesn't spring back when poked with a wet hand.
Divide the red bean paste into 20g portions and set aside;
Take out the risen dough, add all-purpose flour and knead repeatedly to remove air bubbles until there are no air holes in the cut surface; this process takes about 10 minutes. Gradually add the flour in, please be patient.
Divide the dough into 40g portions, cover with plastic wrap and let rest for 5 minutes.
Roll out the dough into a round wrapper, thicker in the center and thinner around the edges, turning it as you roll to avoid uneven thickness and leakage of filling. Wrap the red bean paste filling inside and seal to form a round shape.
Place in a pot for a second fermentation until it is 1.5 times its original size. Steam for 12 minutes after the water boils, then let it sit for 3 minutes before opening the lid.
Biting into the soft dough, you'll find a smooth red bean paste with a hint of coconut flavor. It's sweet but not cloying, and has a slightly runny texture. The more you chew, the more fragrant it becomes!