Steamed Koshian Buns

A traditional Japanese sweet breakfast treat as opposed to the pancakes and Danish pastries on the western side of the globe. It is a soft bun which is steamed and has a sweet bean paste filling

Chase the flavors

Serves 2-3

Prep time 40 Minutes

Cooking time 10 Minutes


Activated yeast - 1 tsp

Refined flour - 1 cup

Sugar - 1/2 cup

Baking powder - 1 tsp

Sesame oil - Few drops

Kidney beans - 1.5 cups

Sugar - 1/2 cup

Honey - 1 tbsp

Sesame seeds - For garnish


1) In a bowl of warm water dissolve the yeast

2) Add the flour, sugar, baking powder to the bowl and make a soft dough

3) Let the dough rest for 30 minutes in a warm damp area

4) Meanwhile, while the dough is rising, make the filling

5) For the filling, grind the boiled beans into a paste using a blender and empty it out in a Meyer Prism non-stick fry pan

6) Start cooking the paste and add the sugar to the pan

7) Make sure the sugar is well combined and cook it for 10 minutes

8) Once the water is almost evaporated, add the sesame oil and honey to the pan and remove it from the heat

9) Make small balls of the dough, roll them into a flat disk and place a spoon of filling in the middle

10) Close the dough balls shut and steam them for 10-12 minutes

11) Drizzle with honey and garnish with sesame seeds

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