Red bean swirl buns from Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries (page 52) by Kristina Cho

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations. Beans require overnight soaking.

  • Ducksinarose on May 24, 2026

    This was a bit labor intensive to roll out each bun, fill it, score it, twist it and then roll it up. My family thought the outcome was beautiful and delicious.

  • chawkins on May 01, 2025

    Quite good. I skipped the sugar glaze at the end and the buns were sweet enough for me with the red bean paste filling. I probably over-reduced the red bean paste, I only have enough paste for a scant tablespoon for each bun and quite a bit fell off when shaping, but surprisingly, there were still quite a bit of filling in each bun when bitten into.

  • Astrid5555 on January 19, 2022

    So delicious, first time baking with red bean paste. I love how versatile the milk bread dough from this book is. The tutorial including some drawings perfectly explains the process of how to shape these buns.

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