Go Back
+ servings
Japanese mung bean bun recipe
Print Pin
No ratings yet

Japanese Mung Bean Bun recipe

This particular recipe is something I started off with and have perfected over time. Also, this recipe is particularly easy and something you can easily follow.
Course Snack
Cuisine Japanese
Keyword Bun
Prep Time 3 hours
Cook Time 20 minutes
Total Time 3 hours 20 minutes
Servings 4 people
Author Joost Nusselder
Cost $10


  • 1 ¾ cup bread flour plus extra for sprinkling
  • ¼ cup sugar
  • 1 tbsp salt
  • 1 packet dry instant yeast
  • 1 large egg
  • 2 ½ tbsp butter (unsalted and cut in cubes)
  • 3 ½ tbsp milk (keep at room temperature)
  • 3 ½ tbsp water (keep at room temperature)
  • 300 grams mung bean paste

For toppings

  • 1 large egg
  • black sesame seeds (optional)
  • a little bit of water


  • Follow all these directions in order without missing out on any in between:
  • Get all the ingredients in one place. In a big bowl, combine the flour, sugar, salt, and yeast
  • Give the dry ingredients a little mix and set aside
  • In a separate bowl, beat the egg
  • Now, add the beaten egg to the dry ingredients
  • At this point, add in the water and milk too
  • Now, use your hands to incorporate this mixture, mix until all ingredients are well combined
  • The dough will be quite sticky but keep mixing it till it all comes together and you have a ball of dough
  • Let the dough rest for a couple of minutes and clean out the counter so you can start the rolling
  • For the rolling, sprinkle some loose flour on the counter-top and punch the dough. The key is to lengthen and stretch the gluten strands within the dough
  • Once the dough is relatively elastic and around 25 cm in length, place the butter cubes on the dough and roll the dough, tucking the butter in it
  • Continue the kneading process by tucking and rolling, you’ll see the dough becomes soft and smooth
  • Once done, let the dough proof in a warm space for an hour or so
  • Once proofing is done, divide and shape the dough in small balls
  • Rest these balls for 15 minutes and then roll the dough so they form these little circles with a diameter of around 8 cm
  • Now, scoop the mung bean paste and place it in the center of the dough, pull up the sides and seal the dough so no paste can escape
  • Placing the dough in your pal and rotating it to seal makes the process much easier
  • Once done, place all dough balls in the oven and cover it with egg wash and sprinkle some black sesame seed on top, let the dough rest for a couple of minutes
  • Bake for 15 mins
  • Once, all mung bean buns have obtained a golden-brown color, take them out and serve them