Giant steamed red bean bun

Pressure cook the adzuki beans with the water on high about 30 minutes until softened.

In a stand mixer combine flour, yeast, salt, baking powder, sugar, oil and milk; knead on medium speed until shaggy.

Bring the dough together by hand, return to the mixer, then knead by hand until smooth all round.

Cover in a large bowl with plastic wrap and rest about one hour.

Drain the cooked beans and blend in a food processor until as smooth as possible.

Press the bean puree through a fine mesh sieve, about 10 minutes of stirring and pressing.

Cook the bean paste in a pan with the brown sugar and a little salt about 10 minutes, until the liquid evaporates and the sugars slightly caramelize.

When thick and most of the water is gone, add a little oil to make the paste shiny; let it cool.

Cut the risen dough in half, roll one half into a large circle, not too thin, and mound the filling in the centre.

Trim a thin circle off the excess dough, fold the sides over the top and pinch closed, tucking the edges underneath.

Place in a steamer basket lined with parchment paper; repeat with the remaining dough and filling.

Stack the baskets over a pot of boiling water and steam 25 to 30 minutes, checking every 10 minutes, until the dough resists when poked; the middle cooks slower than the edges.

Unveil and let cool so the steam escapes.