This ultra-soft steamed red bean bread is one of those recipes I keep coming back to when I want something nourishing, simple, and comforting. It doesn’t require an oven, complicated techniques, or special equipment — just a pan, a steamer, and a little patience.
By combining light pan-searing with steaming, the bread develops a delicate structure while staying incredibly soft inside. Wrapped around a lightly sweet red bean filling, each bite is tender, moist, and easy to chew, making it especially suitable for babies while still being satisfying enough for the whole family.
Why You‘ll Love This Recipe
- This steamed red bean bread is exceptionally soft and fluffy, with no dryness or choking risk.
- It’s beginner-friendly and low-effort, using only a frying pan and steamer — no oven required.
- The recipe uses simple, everyday ingredients with no complicated additives.
- The lightly sweet red bean filling makes it naturally flavorful without being overwhelming.
- Perfect as a baby food, breakfast, or snack, especially when you’re tired of plain steamed buns.
- It’s cost-effective, versatile, and easy to customize in size depending on who you’re serving.
Ingredients and Substitutions
- All-purpose flour – This is essential for achieving a soft yet slightly chewy texture that’s suitable for babies. I don’t recommend replacing it with bread flour or cake flour, as the texture will change noticeably.
- High-activity yeast – This is the key fermentation agent that gives the bread its light and fluffy structure. It can be mixed directly with the dry ingredients.
- Egg – Adds moisture, softness, and extra nutrition, giving the bread a gentler, more tender crumb.
- Whole milk – Helps regulate dough moisture and enhances flavor. Whole milk gives the best result, but warm water can be used if milk isn’t available.
- White sugar – Used in a small amount to support fermentation and add mild sweetness. It can be reduced or omitted entirely, letting the red bean filling provide the sweetness instead.
- Corn oil – Keeps the bread moist and soft even after cooling. If unavailable, olive oil works as a substitute.
- Dry flour (for dusting) – Used during shaping to prevent sticking.
- Red bean paste – I recommend a low-sugar red bean paste to keep it baby-friendly. Homemade red bean paste also works, and the amount can be adjusted to preference.
Ingredients for the Recipe
Dough
300 g all-purpose flour
3 g high-activity yeast
1 egg (about 50 g)
120 ml whole milk
15 g white sugar (optional)
20 g corn oil
A small amount of dry flour (for dusting)
Filling
Red bean paste, as needed
How to Make Steamed Red Bean Bread
1. Mix and Rest the Dough
Add the all-purpose flour, yeast, and white sugar into a large bowl and mix evenly. Crack in the egg, then slowly pour in the milk while stirring, mixing until no dry flour remains and the mixture forms a shaggy dough.
Add the corn oil and knead by hand until the dough comes together. Transfer it to a kneading surface and knead until it becomes slightly smooth. Place the dough back into the bowl, cover, and let it rest for 10 minutes. This resting step allows the dough to relax, making it easier to knead smooth later.
2. Shape and Fill
Lightly dust the work surface with dry flour. Take the rested dough out and knead again until completely smooth and non-sticky. Roll the dough into a long log and divide it evenly into small portions, about 40 g each. Shape each portion into a smooth ball.
Take one dough ball and roll it into a round wrapper about 0.5 cm thick, with slightly thinner edges. Place an appropriate amount of red bean paste in the center, then gather the edges upward and pinch tightly to seal, preventing the filling from leaking during steaming.
Gently press the filled dough with a flat-bottom container or your palm to form a small pancake about 0.8 cm thick. Repeat with the remaining dough. Place all the shaped dough pieces on a lightly floured surface, cover, and let them proof until doubled in size, about 20 minutes. When pressed lightly, the dough should spring back quickly.
3. Pan-Sear and Steam
Preheat a nonstick pan over medium-low heat without adding oil. Place the proofed dough into the pan and lightly sear until both sides are golden, about 3 minutes per side. This step is only to set the shape and color — the bread does not need to be fully cooked at this stage. Remove and set aside.
Bring a steamer filled with water to a boil. Arrange the pan-seared bread on the steaming rack, leaving space between each piece. Cover and steam over medium heat for 15 minutes until fully cooked.
Once done, do not open the lid immediately. Let the bread rest in the steamer for 3 minutes before removing to prevent shrinking from sudden temperature changes.
4. Serve
Allow the bread to cool slightly until warm. The texture should be soft, fluffy, and gently sweet, making it easy and safe for babies to enjoy.
Tips & Tricks
Use room-temperature milk to keep yeast activity stable and ensure proper fermentation.
Don‘t skip the 10-minute dough rest, as it helps prevent tearing during shaping.
Proof until doubled — under-proofing will result in dense, tight bread.
Keep the pan heat low to medium-low when searing. This step is only for light coloring, not cooking through.
Choose low-sugar red bean paste to keep the bread suitable for babies.
If making for younger babies, press the dough thinner and reduce steaming time slightly to make chewing and digestion easier.
Frequently Asked Questions
Why is my steamed red bean bread dense?
This usually happens if the dough wasn’t proofed long enough or if the yeast activity was weakened by cold liquid. Make sure the dough doubles in size before cooking.
Can I skip the pan-searing step?
Pan-searing helps set the shape and improves structure. Skipping it may result in flatter bread with less definition.
Can this recipe be made ahead of time?
Yes. The steamed bread can be stored covered in the refrigerator and reheated by steaming before serving.
Is this recipe suitable for babies?
Yes. The bread is soft, moist, and easy to chew. Use low-sugar red bean paste and adjust portion sizes based on your baby’s age and eating ability.