Red Bean Buns 2 ways
52 weeks of cooking – Olympics
This week’s reddit cooking challenge is to cook something for the Olympics, my first idea was for something Korean. My husband recently fell in love with Korean food so this was another great opportunity to make some and I just happened to have some red bean paste on hand.
These two red bean buns are very different in taste and texture even though they both contain the exact same filling. The steamed buns are soft and have a vanilla cake like taste, I feel I can’t put it in my mouth fast enough because of how fluffy they are. The sticky rice cakes on the other hand are chewy with small bits of crunch from the seeds and those seeds also leaned to their very toasty flavor. Sprinkling salt on the sticky cakes as soon as they come out of the pan is a must, it brings out the butter flavor and compliments their sweetness.
I also made some cinnamon and ginger tea to accompany the buns, 4 cups of water boiled for 20 minutes with 1 inch of ginger sliced thin and 2 medium cinnamon sticks. Add sugar to taste.