INGREDIENTS 

Red Bean paste: 

• 1 tin 425g SUNSTAR Red Kidney Beans
• 130g gula melaka 
• 300g white sugar
• 60g canola oil
• 3/4 tsp of salt
• 3 tbsp margarine/butter

Pau dough:

• 250g pau flour
• 1tsp dried yeast
• 1tsp baking powder
• ½ tsp of salt
• 2 tbsp of caster sugar
• 1 tbsp canola oil
• 240g water

INSTRUCTIONS

Red Bean paste:

1. Drain SUNSTAR Red Kidney Beans from the can then blend the beans with some water.
2. Cook the red bean paste in low heat and add in the gula melaka, white sugar, salt and canola oil.
3. Once the paste has thickened slightly, add the margarine/ butter then  continue cooking until it becomes a thick paste. 
4. Let the red bean paste cool down and weigh 25-30g of paste for each pau core. 
5. Then, store the cores in the refrigerator.

Pau:

1. Add the pau flour, dried yeast, and baking powder into the mixer.
2. Put in the salt, caster sugar, canola oil while mixing. 
3. Pour in the water little by little while batter is being mixed. 
4. Batter to be mixed for 10 minutes and then let it rest for 10 minutes.
5. Divide dough into 10 portions of small-sized dough of 45g each.
6. Flatten a single portion dough, place red bean paste in the middle then wrap the paste with surrounding dough to make it into round shape bun.
7. Place the filled-up doughs on tray.
8. Arrange the paus on a baking sheet and cover with cloth and let it rest for 45 minutes.
9. Steam the pau for 10 minutes. Then, shut off the fire and wait for 10 minutes before opening the steamer lid. 
10. Remove Red Bean Paus from the steamer and they are ready to be served.