Drain the water

Beat the 250g red kidney beans into a slurry

Sieve the bean slurry

Heat the bean slurry on low heat

Add 50g sugar and stir-fry over medium heat to remove most of the water

Add 20g DF Spread and stir-fry until the red bean paste does not stick to the pan and spatula

Cool the red bean paste to room temperature

Mix 15g tapioca starch and 15g water to make a tapioca starch slurry

Mix 20g mashed sweet potato and 45g water, sieve the mixture

Bring the sweet potato mixture to a boil, then turn off the heat and add the tapioca starch slurry, stirring until uniform

Let the tapioca gum cool

Mix 30g mashed sweet potato, 60g rice flour, 25g tapioca starch, 10g sugar, and 3g yeast

Add the tapioca gum to the dough mixture and knead until the dough surface is smooth

Cover the dough with cling wrap and let rise at 30°C for 1 hour

Divide the risen dough into 4 equal portions, fold the dough in the center repeatedly until the bottom is smooth

Flatten each dough portion into a round disc, roll it into a wrapper with the middle part thicker than the edge

Place a 25g red bean filling ball in the middle of each wrapper, gather the edge to enclose into a round ball

Place the buns seam-side down on baking paper, let rise for 30 minutes

Place the buns in a steamer, cover with a lid, let rise for 30 minutes

Add cold water to the pot, put the steamer in, boil the water on high heat, steam for 15 minutes

Turn off the heat, uncover the lid after 5 minutes