Red Bean Paste Xiaolongbao
Hot bean paste wrapped in ultra-thin skin! Absolute dessert at a dim sum restaurant
Description
A classic dessert where piping hot, glossy, smooth strained red bean paste, kneaded with a touch of pork fat (lard), is wrapped in an ultra-thin skin and steamed.
Restaurants serving Red Bean Paste Xiaolongbao
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Red beans
- Sugar
- Lard(or Butter)
- Flour
Instructions
- [Authentic Recipe]
- Prepare the same ultra-thin, colorless translucent dough used for regular Xiaolongbao. Often marked with a tiny red food coloring dot on top.
- Boil high-quality red beans until soft, carefully strain to remove skins, and make a smooth 'koshian' (strained paste).
- Put the paste in a pot, add sugar and a little lard (or peanut oil/butter), heat, and knead while evaporating moisture until glossy and rich.
- Cool and roll the paste, wrap in ultra-thin dough with fine pleats like regular Xiaolongbao, and steam for about
- mins. The black bean paste looks beautiful through the translucent skin.
Learn more Spice, substitutes, tips
Key spices
None
Substitutes at Japanese supermarkets
Store-bought smooth red bean paste, Unsalted butter
Pairing
Dong Ding Oolong Tea
Trivia
[For Everyone] The representative dessert Xiaolongbao always on the menu at famous shops like Din Tai Fung. Adding lard gives the paste dramatic richness and gloss, showing the depth of Chinese sweets distinct from Japanese wagashi.
Eating tips & etiquette
[Unique Eating] Enjoy an infinite loop of alternating the piping hot bean paste visible through the thin skin with astringent Taiwanese Oolong tea to refresh your palate!
Allergen
Wheat