Ude Manju Boiled Red Bean Buns

Put 300g dough flour in a large bowl and pour 300ml boiling dough water evenly over it.

Stir rapidly with a wooden spoon or long chopsticks for 1 minute, until almost no dry flour remains.

When the dough is cool enough to handle, use 50ml of the cold water to wet the hands little by little and knead for 8 minutes.

Once smooth and as soft as an earlobe, divide into 15 portions and roll each between the palms.

Divide 375g sweet red bean paste into fifteen 25g balls.

Press each dough portion into a small cup with even walls, insert the paste, and seal the opening carefully. Dust gradually with the 30g dusting flour, round again, and press slightly flat.

Bring 2500ml bun-boiling water to a full boil in a wide pot.

Lower the buns gently in batches of 7 or 8 and sweep the bottom slowly with a wooden spoon to prevent sticking. Lift them out when they float fully to the surface, usually after 6 to 8 minutes.

Set a colander in a large bowl and add the remaining 1950ml cold water.

Transfer the floating buns and swish gently for 20 seconds to remove the slippery surface starch, then drain. Spread them out and fan immediately for about 3 minutes, until the surface dries and becomes glossy.