Sweet Ginseng Honey Buns: A Healthy & Delicious Treat
Handmade Ginseng Honey Buns: A Recipe Filled with Care
Introducing our healthy and sweet ‘Ginseng Honey Buns,’ made with nourishing ginseng, natural honey, and wholesome chestnuts instead of sugary bean paste. The subtle bitterness of ginseng is beautifully complemented by the sweetness of honey, enhancing both its nutritional value and flavor. Combined with mashed chestnuts, this filling offers a wonderfully savory and delightful experience. These buns, though technically a type of bread, are surprisingly easy to make at home, offering a unique and delicious way to enjoy ginseng. Let’s begin with my special recipe for these sweet, nutty, and healthy Ginseng Honey Buns!
Ginseng Honey Bun Ingredients
- 3 fresh ginseng roots (approx. 80g)
- 110g steamed and mashed chestnuts
- 110g honey
- 255g wet glutinous rice flour
- 45g all-purpose flour
- 45g granulated sugar
- 2g salt
- 1g baking soda
- 6g baking powder
- 18g unsalted butter, softened
- 1/2 tsp ground cinnamon
- 10g toasted walnuts, chopped
- 15g toasted pine nuts, chopped
Cooking Instructions
Step 1
Prepare all the ingredients for your Ginseng Honey Buns. Make sure to measure them accurately.
Step 2
Wash the fresh ginseng roots thoroughly under running water to remove any soil. Trim off the fibrous root ends (the ‘neck’ of the ginseng) as they can be tough.
Step 3
Place the prepared ginseng and chestnuts in a steamer basket. Steam over boiling water for 15 minutes. Then, let them rest in the steam for an additional 5 minutes to ensure they are tender and moist all the way through.
Step 4
Gently toast the pine nuts and walnuts in a dry pan over low heat, stirring constantly to prevent burning. Toasting them until fragrant and lightly golden will bring out their nutty flavor and enhance the texture of the buns.
Step 5
Once the toasted nuts have cooled slightly, finely chop them with a knife. A slightly coarse chop will provide a pleasant texture within the filling.
Step 6
Now, let’s make the dough. Place a sieve over a mixing bowl and sift together the wet glutinous rice flour, all-purpose flour, sugar, salt, baking soda, and baking powder. Sifting ensures a smooth, lump-free dough.
Step 7
Add the softened butter to the sifted dry ingredients. Use your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs. Ensure the butter is evenly distributed.
Step 8
Gradually add 50g of hot water in two additions, mixing and kneading the dough until it comes together into a smooth, elastic ball. Using hot water helps to develop the chewy texture characteristic of these buns.
Step 9
Cover the kneaded dough with plastic wrap and let it rest at room temperature for 10 minutes. This resting period allows the gluten to relax, making the dough easier to handle.
Step 10
While the dough is resting, prepare the filling. Take the steamed chestnuts and mash them thoroughly with a fork until they are mostly smooth. Small lumps are perfectly fine.
Step 11
For an even smoother chestnut filling, you can place the mashed chestnuts in a mortar and pestle and grind them until very fine. This will create a more delicate texture.
Step 12
Finely chop the steamed ginseng with a knife to break down any fibrous texture from the skin. Then, place the chopped ginseng in the mortar with the mashed chestnuts and pound them together until well combined and smooth.
Step 13
To the mashed ginseng and chestnut mixture, add 90g of honey and the ground cinnamon. Mix well to create the sweet and fragrant ginseng-chestnut filling. You can adjust the amount of honey to your preference.
Step 14
Stir in the finely chopped toasted walnuts and pine nuts into the ginseng-chestnut filling. These nuts will add a wonderful crunch and depth of flavor.
Step 15
Divide the rested dough into 25g portions and the ginseng-nut filling into 15g portions. Roll each portion of dough and filling into a neat ball.
Step 16
Flatten each dough ball into a disc shape, about 1/4 inch (0.5 cm) thick. Be careful not to stretch it too thin, as it might tear when filling.
Step 17
Place a portion of the ginseng-nut filling in the center of a flattened dough disc. Gently gather the edges of the dough upwards to enclose the filling completely, pinching to seal. Roll the filled dough into a smooth ball.
Step 18
Heat vegetable oil to 350°F (180°C) in a deep pot. Carefully fry the shaped buns for 8 minutes, turning them gently and frequently to ensure they are evenly golden brown and cooked through. They should be crispy on the outside and soft inside.
Step 19
Remove the fried buns from the oil and place them on a plate lined with paper towels to drain any excess oil. Let them cool slightly.
Step 20
While the buns are still warm, lightly brush the tops with a bit of warmed honey (you can gently warm the remaining 20g of honey). This adds a lovely sheen and an extra touch of sweetness.
Step 21
Finally, sprinkle some sesame seeds over the honey-glazed buns for a decorative finish and added flavor.
Step 22
Voila! Your healthy and delicious sweet Ginseng Honey Buns are ready! The harmonious blend of steamed ginseng and chestnuts, the chewy texture, and the subtle hint of cinnamon create a truly delightful and nourishing treat. It’s amazing how ginseng, often used medicinally, can be transformed into such a wonderfully flavorful bun. Try making these easy Ginseng Honey Buns at home for your family to enjoy. Happy cooking! Thank you.
