Soft, fluffy and chewy are how I like to describe these red bean mantou (红豆千层馒头). Combining the soft, fluffy texture of plain mantou with the subtle sweetness of red bean paste, they taste amazingly good!

Mantou is something I grew up eating, especially for breakfast. I’ve always loved the warm, fluffy plain mantou and the chocolate-dough layered ones. Those were the kinds my parents would usually bring home from the grocery store.

Today, I want to share a different version of mantou that’s just as special to me, a red bean layered mantou. It has the same soft, pillowy texture I love, but is layered with sweet red bean paste made from adzuki beans. The filling makes each bite more luscious, rich, and just a little fancier. This can be enjoyed for breakfast, as a snack, or even as a light dessert, and it pairs wonderfully with tea. So, if you love sweet mantou, I think you’ll enjoy this red bean version just as much.

Why You’ll Love This Recipe >

Step By Step Instructions >

Baking Tips >

How to Store >

Recipe Card >

WHY YOU’LL LOVE THESE RED BEAN MANTOU

The texture is soft, fluffy, and chewy
Lightly sweet with a rich red bean swirl!
That red bean layered look makes them feel a little fancy.
Warm and comforting, especially fresh out of the steamer
Perfect any time! Breakfast, snack, or a light dessert!

STEP-BY-STEP INSTRUCTIONS TO MAKE THESE RED BEAN MANTOU

(Be sure to check the printable recipe card below)

Red Bean Paste:

100g (1/2 cup) adzuki beans
50g (1/4 cup) granulated sugar
55g (1/4 cup) brown sugar
1 pinch salt
2 tablespoon unsalted butter

Dough:

333g (2+2/3 cups, spoon and level) all-purpose flour
1+1/4 teaspoons instant yeast
1 teaspoon granulated sugar
160g (2/3 cup) lukewarm water

STEP 1 – Make the Red Bean Paste

Rinse the adzuki beans, then place them in a bowl and soak with water. Cover the bowl and let the beans soak overnight. The next day, drain and rinse them well.

Transfer the soaked beans to a medium saucepan and add enough water to fully cover them. Bring to a simmer and cook until the beans are very soft and easily mashable when pinched, about 2 hours. Add more water if needed during cooking to keep the beans submerged.

Drain the beans thoroughly, then transfer them to a food processor. Add the white sugar, dark brown sugar, salt, and unsalted butter. Blend on high speed until a smooth, fine paste forms, adding a small amount of water only if necessary to help it blend.

Transfer the red bean purée to a nonstick pan and cook over medium heat, stirring constantly to prevent burning. Continue cooking until the paste thickens, darkens slightly, and holds its shape when stirred. Remove from the heat and let it cool completely. Keep in mind that the paste will continue to firm up as it cools, so avoid overcooking it.

STEP 2 – Make the Mantou Dough

**Option 1 – Use a stand mixer

Combine the yeast, sugar, and lukewarm water in your stand mixer bowl. Let sit for 10 minutes or until the yeast is bubbling up.
Add the flour and mix on medium-low speed with the dough hook until a shaggy dough forms.
Gradually turn the mixer speed to medium, and keep mixing until the dough is smooth and elastic, about 10 minutes.
After 10 minutes, if the dough does not come together, use your hands to help gather the flour on the bottom. If there’s still flour left, slowly add more warm water, 1 teaspoon at a time, until a smooth dough forms. The dough should be slightly tough to touch and doesn’t stick to your hand.

**Option 2 – Knead with your hands

Combine the yeast, sugar, and lukewarm water in a glass measuring cup. Let sit for 10 minutes or until the yeast is bubbling up.
Add the flour into a large mixing bowl. Slowly drizzle the yeast water into the flour while stirring with chopsticks in a circular motion. After all the water is added, mix until a shaggy dough forms.
Transfer all the shaggy dough onto a clean work surface. By using your clean hand, knead the dough until a smooth and elastic ball is formed, usually about 18 minutes.
If there’s still flour left, slowly add more warm water, 1 teaspoon at a time, until a smooth dough forms. The dough should be slightly tough to touch but doesn’t stick to your hands.

STEP 3 – Assemble and Steam

Lightly dust your clean work surface, roll the dough into a long rectangle, about 18 x 14 inch, making sure it is smooth and evenly thick. Use an offset spatula, generously and evenly spread the read bean paste filling over the dough.

Starting from the long side, tightly roll up the dough to form a 18-inch long log. Using a sharp knife or dental floss, cut the log into 6 even rolls.

Place the buns into a lined steamer baskets, spacing them about 1,5 inches apart to allow for expansion. Cover with the lid and let it rest for about 40 minutes (depending on heat and humidity) until the buns are 1.5 times in size.

Bring water to a full boil in a wok or wide pot that your steamer can sit on top of. Place the steamer baskets on top, and steam over medium-high heat for about 13 mins.

After steaming, turn off the heat and wait 3–5 minutes before opening the lid to avoid wrinkling from temperature shock. Serve immediately while warm for the best texture.

TIPS FOR MAKING THE BEST RED BEAN MANTOU

Resting time can vary a lot depending on the temperature and humidity of your room. If your room is hot and humid, the dough might rise very quickly. The best room temperature for mantou dough is around 78°F.
Don’t overproof the dough. Let dough rise until about 1.5–2× size, not more. Over proofed dough = sour smell + wrinkled buns after steaming.
Roll dough into tight, smooth rolls .Any cracks or folds will show after steaming.
Wrap the lid with cloth to prevent water drips when steaming the buns.
After steaming, turn off the heat and let buns sit in the steamer covered for 3–5 minutes before removing the lid to avoid wrinkling from temperature shock.

HERE’S HOW TO STORE THESE RED BEAN MANTOU

If you’ve got leftover, here’s how to store them properly so they stay just as good

Short-Term: Let the buns cool completely first, then store them in an airtight container. If your kitchen is cool, you can leave them at room temp for up to a day. For safer option, pop them in the fridge and they’ll stay good about 2–3 days
Long-Term: Let the buns cool completely first, then wrap each bun individually with plastic wrap to prevents freezer burn. Put them all in a ziplock or airtight container, then freeze for up to 2 months
Reheating: To keeps them soft and fluffy like fresh, steam straight from frozen or chilled for 10 minutes.

Red Bean Mantou (红豆千层馒头)

Yield: 6 mantou

Soft, fluffy and chewy are how I like to describe these red bean mantou (红豆千层馒头). combining the soft, fluffy texture of plain mantou with the subtle sweetness of red bean paste, they taste amazingly good!