Steps

1. Divide 120g of Smooth Red Bean Paste (Koshian) into 20g portions and roll them into balls. Prepare 6 balls in total. Once rolled, cover them loosely with plastic wrap to prevent drying.
   🕒 01:11
2. In a heatproof bowl, combine 35g of Brown Sugar and 1 tbsp of Water and mix well. Microwave on 600W for 30 seconds, then stir until dissolved. (Key Tip!) Be sure to let the brown sugar syrup cool completely. If it's warm, the baking soda will evaporate, preventing the buns from puffing up.
   🕒 01:38
3. In a separate container, mix 1/4 tsp Baking Soda with 1/2 tsp Water. Pour this mixture into the cooled brown sugar syrup bowl and mix thoroughly.
   🕒 02:32
4. In a larger bowl, add the sifted 60g of Cake Flour and mix until no dry flour remains. Knead until the dough is firm enough not to stick to your fingers.
   🕒 02:57
5. Lightly flour a cutting board (amount not included in recipe) and place the dough on it. Roll it out into a long, thin strip. Divide the rolled dough into 6 equal portions.
   🕒 03:30
6. Take one portion of the dough and spread it out while lightly dusting your hands with flour (amount not included in recipe). Place a rolled red bean paste ball in the center and wrap the dough around it, sealing the edges. Flip it over and shape. (Key Tip!) If the dough is difficult to handle, lightly dusting your hands with flour will make it easier to work with.
   🕒 04:02
7. Place each shaped bun onto a piece of parchment paper cut into squares. Repeat with the remaining buns and place them on parchment paper.
   🕒 04:37
8. Place a steaming rack (or two heatproof plates with their bottoms facing each other) in a frying pan and add 1cm of Water. Bring the water to a boil. (Key Tip!) If you don't have a steaming rack, you can place a small heatproof dish upside down, and then place a larger heatproof dish on top of it as a substitute.
   🕒 05:01
9. Once the water boils, turn off the heat temporarily and place the buns on the steaming rack. Trim any excess parchment paper. Cover with a lid and steam over medium heat for 10 minutes. Add more water if it runs low during steaming.
   🕒 05:43
10. After 10 minutes, turn off the heat and remove the lid. Carefully remove the puffed-up buns, being mindful of steam burns. Steam the remaining buns in the same way.
    🕒 06:17
11. Once all buns are steamed, let them cool until the surface is dry. Add about 2cm of Frying Oil to the frying pan and heat it to 180°C (350°F). (Key Tip!) The oil is at the right temperature when small bubbles immediately form around a chopstick dipped in it.
    🕒 06:51
12. Peel off the parchment paper and fry the buns in the 180°C (350°F) oil for about 2 minutes. (Key Tip!) Using only a small amount of oil can cause the buns to stick and burn easily. It's recommended to fry them in ample oil, allowing them to float. If you want to conserve oil, use a smaller pot.
    🕒 07:34
13. Once they are nicely browned, remove them from the oil. Drain on paper towels for about 3 minutes before serving.
    🕒 08:06