Homemade Steamed King Buns (Wang Jjinppang)
Homemade Steamed King Buns (Wang Jjinppang)
Steamed King Buns Made with a Rice Cooker: Delicious Finger Food Snack!
Craving freshly steamed winter hoppang (filled buns) made right at home? With just a rice cooker, you can make these king-sized buns surprisingly easily and deliciously. Here’s a recipe for homemade steamed buns, featuring a chewy dough and a sweet red bean (or white bean) filling!
For the Filling- 100g White beans (or red beans)
- Water (for soaking beans)
- Water (for boiling beans)
- 10 Tbsp Sugar
- 2 Tbsp Water
- 10g Butter
- 1 Tbsp Sugar
Cooking Instructions
Step 1
First, we’ll make the filling. You can use store-bought red bean paste, but homemade is even more delicious! Prepare 100g of white beans (about half a mug) and soak them in water for about 12 hours. To prevent any bean smell, it’s best to soak them in the refrigerator rather than at room temperature.
Step 2
Place the soaked beans into the rice cooker pot. Add water up to the ‘2’ mark and cook using the ‘regular cook’ setting until the beans are tender.
Step 3
Drain the cooked beans and mash or grind them. If you prefer a filling with some texture, mash them roughly. If you want a smooth paste, grind them finely using a blender. I opted for a slightly coarser texture for a pleasant bite.
Step 4
Return the mashed bean filling to the rice cooker. Add 10 Tbsp of sugar and 2 Tbsp of water. Use the ‘steam’ or ‘multi-cook’ function for 10 minutes. This will thicken the filling and enhance its flavor.
Step 5
Now, let’s add richness to the filling. Put 10g of butter and 1 Tbsp of sugar into the rice cooker with the filling. Select the ‘reheat’ function and run it for 9 minutes to fully melt the butter and sugar. This step makes the filling smoother and more savory.
Step 6
Take out the warm inner pot of the rice cooker and set the filling aside for a moment. In a separate bowl, warm the milk to a comfortable temperature (around body temperature). You can use the residual heat from the rice cooker inner pot to warm it gently. Add 55g of warm milk, 1 tsp of dry yeast, and 1 tsp of baking powder. Stir well and let it sit for a few minutes for the yeast to activate. Important tip: The milk should be warm, not hot, as excessive heat can kill the yeast. Aim for a temperature that feels comfortable to the touch.
Step 7
After a short wait, you’ll see the yeast start to foam and bubble, and small bubbles will form as the baking powder dissolves. This indicates that the yeast is active and ready for fermentation.
Step 8
Now it’s time to make the dough. In a bowl, combine 100g of flour and 1/4 tsp of salt. Add the activated yeast mixture from the previous step. Mix with a spatula or your hands until a dough forms. It might seem sticky at first, but keep kneading until you achieve a smooth, elastic dough.
Step 9
Place the kneaded dough into the rice cooker inner pot. Ensure the rice cooker is turned OFF. Close the lid and let the dough undergo its first proofing (fermentation) for about 1 hour in a warm place. The residual warmth inside the rice cooker helps the dough rise. The dough should increase in volume by about 1.5 to 2 times.
Step 10
Once the dough has risen, gently punch it down to release the trapped gases. Flatten the dough with your palm, place about 2 Tbsp of the prepared filling in the center, and then carefully gather the edges of the dough to enclose the filling completely. Pinch to seal and shape it into a round bun.
Step 11
Place the shaped buns back into the rice cooker. Keep the rice cooker OFF. Close the lid and allow the buns to proof for a second time for 15 minutes. This second proofing will make the buns even lighter and fluffier.
Step 12
After the second proofing, place the steamer basket into the rice cooker. Add enough water to the pot so that the bottom of the steamer basket is submerged, but the buns themselves won’t touch the water.
Step 13
Cut parchment paper to fit the steamer basket and place it on top. Arrange the proofed buns on the parchment paper. Using parchment paper prevents the bottom of the buns from becoming soggy or sticking to the steamer. Close the rice cooker lid and select the ‘steam’ or ‘multi-cook’ function for 15 minutes.
Step 14
After 15 minutes, open the lid to reveal perfectly steamed, aromatic king buns!
Step 15
Carefully remove the hot steamed buns and enjoy! This recipe yields a generous single serving. You can easily double or triple the ingredients to make more buns, or even larger ones. Enjoy your delightful snack time with these warm, homemade steamed buns!
