Anpan may not be something you have come across so let me tell you what it is. It is a Japanese sweet bread roll, traditionally filled with red bean paste and often eaten alongside a cup of matcha tea latte.
Sounds good, right? Let me tell you it's amazing and makes for a perfect sweet breakfast on the go!
Traditionally made with egg, milk and sometimes cream it took a few attempts to get the vegan version perfected - but I think I have finally made one for you! Ingredients: (makes 8 buns)
- 1/2C evaporated coconut milk (Natures charm)
- 60g condensed coconut milk (Natures charm)
- 2tbsp sugar
- pinch of salt
- 1tsp (5g) yeast
- 2C all-purpose flour
- 250g red bean paste (you can find this in Chinese/asian supermarkets)
1. Warm evaporated and condensed milk in the microwave on low (be careful not to boil). Stir in the sugar and set aside until luke warm.
2. Sprinkle on the yeast and leave for 10 minutes until bubbly. Sift flour into a large bowl.
3. Add the yeast-milk mix and salt to the flour and stir until a sticky dough forms. Need on a lightly floured surface for 3-5minutes until stretchy. Leave in an oiled bowl covered with cling film for at least 2h.
4. Knead dough again and split into 8 equal portions. Role each portion into a circular flat disc and add two spoonfuls of red bean paste into the centre.
5. Fold in the edges and place sealed-side down onto a lined baking tray. Repeat with the remaining buns.
6. Set aside to rise for a further 1-2h.
7. Preheat oven to 170 degrees. Wash the tops of the buns with evaporated milk (to get a crusty brown glaze), and bake for 12-15 minutes until golden.
8. Remove from the oven, allow to cool. Best served warm but will keep in an airtight container for up to 5 days.
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