Chinese Pastries

Red Bean and Jujube Paste Pastries

Traditional Chinese flaky pastries filled with sweet red bean paste and jujube paste. The multi-layered pastry dough creates a crisp and tender texture, while the fillings provide a naturally sweet and rich flavor.

Total
Several hours
Red Bean and Jujube Paste Pastries finished dish
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Quick Recipe Summary

Cuisine
Chinese
Category
Chinese Pastries
Method
Braising or simmering
Total Time
Several hours
Difficulty
Moderate
Main Ingredient
Adequate amount Flour

About This Recipe

Traditional Chinese flaky pastries filled with sweet red bean paste and jujube paste. The multi-layered pastry dough creates a crisp and tender texture, while the fillings provide a naturally sweet and rich flavor.

Why You'll Love This Recipe

  • Written with clear home-cooking steps so the process is easier to follow from start to finish.
  • Breaks the method into manageable steps instead of assuming you already know the technique.
  • Includes clear preparation cues that help with texture and consistency.
  • Gives the dish a clear sweet flavor profile without making the method feel complicated.
  • Useful as a reference recipe because the steps explain both what to do and what to watch for.

Ingredients

  • Adequate amount Flour
  • Adequate amount Lard
  • Adequate amount Sugar
  • Adequate amount Milk
  • Adequate amount Peanut Oil
  • Adequate amount Red Beans
  • Adequate amount Dried Jujubes
  • Adequate amount Glutinous Rice Flour (Toasted)

Ingredient Notes

These notes explain the role of the main ingredients so the recipe is easier to adjust.

Adequate amount Flour

This ingredient helps define the flavor, texture, or structure of the dish.

Adequate amount Lard

This ingredient helps define the flavor, texture, or structure of the dish.

Adequate amount Sugar

A small amount of sugar rounds out saltiness and helps create a more balanced finish.

Adequate amount Milk

This ingredient helps define the flavor, texture, or structure of the dish.

Step-by-Step Instructions

  1. Step 1

    Rinse the red beans and soak them in water for 24 hours.

    Red Bean and Jujube Paste Pastries step 1: Rinse the red beans and soak them in water for 24 hours.

  2. Step 2

    Remove the skins from the soaked red beans.

    Red Bean and Jujube Paste Pastries step 2: Remove the skins from the soaked red beans.

  3. Step 3

    Cook the peeled red beans until very soft using a pressure cooker or rice cooker. Mash into a smooth paste.

    Red Bean and Jujube Paste Pastries step 3: Cook the peeled red beans until very soft using a pressure cooker or rice cooker

  4. Step 4

    Transfer the red bean paste to a pan. Add sugar and cook over low heat, adding peanut oil in batches while stirring continuously until absorbed. Stir until thick and dry, then mix in toasted flour and remove from heat.

    Red Bean and Jujube Paste Pastries step 4: Transfer the red bean paste to a pan. Add sugar and cook over low heat, adding p

  5. Step 5

    Wash the dried jujubes thoroughly.

    Red Bean and Jujube Paste Pastries step 5: Wash the dried jujubes thoroughly.

  6. Step 6

    Pit the jujubes while they are still slightly moist.

    Red Bean and Jujube Paste Pastries step 6: Pit the jujubes while they are still slightly moist.

  7. Step 7

    Simmer the jujubes until soft.

    Red Bean and Jujube Paste Pastries step 7: Simmer the jujubes until soft.

  8. Step 8

    Blend the cooked jujubes into a smooth paste with a small amount of water, then strain for a finer texture.

    Red Bean and Jujube Paste Pastries step 8: Blend the cooked jujubes into a smooth paste with a small amount of water, then

  9. Step 9

    Cook the strained jujube paste with sugar, adding peanut oil in batches while stirring continuously. Cook until thick and most moisture has evaporated, then mix in toasted glutinous rice flour.

    Red Bean and Jujube Paste Pastries step 9: Cook the strained jujube paste with sugar, adding peanut oil in batches while st

  10. Step 10

    Shape the red bean paste and jujube paste fillings into 35 g balls and set aside.

    Red Bean and Jujube Paste Pastries step 10: Shape the red bean paste and jujube paste fillings into 35 g balls and set aside

  11. Step 11

    Prepare the water-oil dough and pastry dough. Let both rest for 30 minutes, then divide each into 20 equal portions.

    Red Bean and Jujube Paste Pastries step 11: Prepare the water-oil dough and pastry dough. Let both rest for 30 minutes, then

  12. Step 12

    Wrap each pastry dough portion inside a water-oil dough portion.

    Red Bean and Jujube Paste Pastries step 12: Wrap each pastry dough portion inside a water-oil dough portion.

  13. Step 13

    Seal the dough completely.

    Red Bean and Jujube Paste Pastries step 13: Seal the dough completely.

  14. Step 14

    Roll the dough into an oval shape.

    Red Bean and Jujube Paste Pastries step 14: Roll the dough into an oval shape.

  15. Step 15

    Roll the oval tightly into a cylinder.

    Red Bean and Jujube Paste Pastries step 15: Roll the oval tightly into a cylinder.

  16. Step 16

    Rest for 15 minutes, then roll and fold again. Repeat after another 15-minute rest to create flaky layers.

    Red Bean and Jujube Paste Pastries step 16: Rest for 15 minutes, then roll and fold again. Repeat after another 15-minute re

  17. Step 17

    Flatten each dough piece and roll into a round wrapper.

    Red Bean and Jujube Paste Pastries step 17: Flatten each dough piece and roll into a round wrapper.

  18. Step 18

    Place a filling ball in the center and seal completely.

    Red Bean and Jujube Paste Pastries step 18: Place a filling ball in the center and seal completely.

  19. Step 19

    Preheat the oven to 170°C (340°F). Bake for 10 minutes, flip, bake another 10 minutes, then flip again and bake for 6 more minutes until golden and flaky.

    Red Bean and Jujube Paste Pastries step 19: Preheat the oven to 170°C (340°F). Bake for 10 minutes, flip, bake another 10 mi

  20. Step 20

    Freshly baked pastries.

    Red Bean and Jujube Paste Pastries step 20: Freshly baked pastries.

  21. Step 21

    Jujube paste filling.

    Red Bean and Jujube Paste Pastries step 21: Jujube paste filling.

  22. Step 22

    Red bean filling.

    Red Bean and Jujube Paste Pastries step 22: Red bean filling.

  23. Step 23

    Flaky and crispy layers.

    Red Bean and Jujube Paste Pastries step 23: Flaky and crispy layers.

Cooking Tips

  • When making pastry dough, add liquid gradually rather than all at once. Flour absorption varies, so adjust the amount of water or milk as needed to achieve a smooth, workable dough. Avoid making the dough too soft, as it can affect the flaky texture of the finished pastries.

Serving Suggestions

  • Serve it with steamed rice when you want a simple Chinese home-cooked meal.
  • Pair it with one vegetable dish and one soup or tofu dish for a balanced Chinese meal.
  • Use the recipe card below when you want a quick cooking reference after reading the full notes.

Recipe Card

Traditional Chinese flaky pastries filled with sweet red bean paste and jujube paste. The multi-layered pastry dough creates a crisp and tender texture, while the fillings provide a naturally sweet and rich flavor.

Ingredients

  • Adequate amount Flour
  • Adequate amount Lard
  • Adequate amount Sugar
  • Adequate amount Milk
  • Adequate amount Peanut Oil
  • Adequate amount Red Beans
  • Adequate amount Dried Jujubes
  • Adequate amount Glutinous Rice Flour (Toasted)

Method

  1. Rinse the red beans and soak them in water for 24 hours.
  2. Remove the skins from the soaked red beans.
  3. Cook the peeled red beans until very soft using a pressure cooker or rice cooker. Mash into a smooth paste.
  4. Transfer the red bean paste to a pan. Add sugar and cook over low heat, adding peanut oil in batches while stirring continuously until absorbed. Stir until thick and dry, then mix in toasted flour and remove from heat.
  5. Wash the dried jujubes thoroughly.
  6. Pit the jujubes while they are still slightly moist.
  7. Simmer the jujubes until soft.
  8. Blend the cooked jujubes into a smooth paste with a small amount of water, then strain for a finer texture.
  9. Cook the strained jujube paste with sugar, adding peanut oil in batches while stirring continuously. Cook until thick and most moisture has evaporated, then mix in toasted glutinous rice flour.
  10. Shape the red bean paste and jujube paste fillings into 35 g balls and set aside.
  11. Prepare the water-oil dough and pastry dough. Let both rest for 30 minutes, then divide each into 20 equal portions.
  12. Wrap each pastry dough portion inside a water-oil dough portion.
  13. Seal the dough completely.
  14. Roll the dough into an oval shape.
  15. Roll the oval tightly into a cylinder.
  16. Rest for 15 minutes, then roll and fold again. Repeat after another 15-minute rest to create flaky layers.
  17. Flatten each dough piece and roll into a round wrapper.
  18. Place a filling ball in the center and seal completely.
  19. Preheat the oven to 170°C (340°F). Bake for 10 minutes, flip, bake another 10 minutes, then flip again and bake for 6 more minutes until golden and flaky.
  20. Freshly baked pastries.
  21. Jujube paste filling.
  22. Red bean filling.
  23. Flaky and crispy layers.

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