ขนมปังไส้ถั่ว

Soft Thai Bean-Filled Bread (ขนมปังไส้ถั่ว) — Easy Recipe for Home Cooks

Introduction

ขนมปังไส้ถั่ว is a beloved Thai-style sweet bread filled with a smooth, lightly sweet bean paste. This beginner-friendly recipe walks you through making a soft enriched dough and a creamy mung-bean filling (you can also use red bean). It’s perfect for breakfast, snacks, or tea time. The directions are simple, with clear timing and tips so you can make ขนมปังไส้ถั่ว at home even if you’re new to baking.

Ingredients for ขนมปังไส้ถั่ว

• For the dough:
• 3 cups (360 g) all-purpose flour
• 3 tbsp (40 g) granulated sugar
• 1 tsp salt
• 2 1/4 tsp (1 packet / 7 g) active dry yeast
• 1/2 cup (120 ml) warm milk (about 38–43°C / 100–110°F)
• 1/4 cup (60 ml) warm water
• 1 large egg
• 4 tbsp (56 g) unsalted butter, softened
• 1 egg beaten with 1 tbsp water for egg wash (optional)
• For the bean filling (ถั่ว):
• 1 cup (200 g) split yellow mung beans, rinsed (or cooked sweet red bean paste)
• 3/4 cup (150 g) granulated sugar (adjust to taste)
• 3–4 tbsp (45–60 ml) coconut milk or regular milk
• 1/8 tsp salt
• 1 tbsp vegetable oil or butter (for a glossy finish)
• Optional: toasted sesame seeds for topping

Instructions to make ขนมปังไส้ถั่ว

1. Make the bean filling: In a small pot, combine the rinsed mung beans with 2 cups (480 ml) water. Bring to a boil, then simmer until beans are very soft and water is mostly absorbed, about 20–25 minutes. Drain any excess water.
2. Turn the heat to low, add sugar, coconut milk, and salt to the cooked beans. Mash with a spoon or potato masher until smooth. Cook and stir for 5–8 minutes until the mixture thickens to a spreadable paste. Stir in 1 tbsp oil or butter for shine. Set aside to cool completely.
3. Prepare the dough: In a small bowl, combine warm milk, warm water, and yeast. Let sit 5–7 minutes until foamy. In a large mixing bowl, whisk flour, sugar, and salt. Add the yeast mixture and egg, then mix until a shaggy dough forms.
4. Knead the dough: Turn onto a lightly floured surface and knead for 8–10 minutes (or use a stand mixer with dough hook for 6–8 minutes) until the dough is smooth and elastic. Add softened butter and continue kneading until fully incorporated and the dough passes the windowpane test.
5. First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1 hour.
6. Shape buns: Punch down the dough and divide into 12 equal pieces (about 60–70 g each). Flatten a piece into a disk, spoon about 1–2 tbsp of the cooled bean paste into the center, and seal the edges by pinching. Shape into a smooth ball and place seam-side down on a baking sheet lined with parchment, leaving 1–2 inches between buns.
7. Second rise: Cover the shaped buns and let rise again until puffy, about 30–45 minutes. Preheat the oven to 180°C (350°F) during the last 10 minutes of rising.
8. Egg wash and bake: Brush the tops with beaten egg (optional) and sprinkle sesame seeds if desired. Bake at 180°C (350°F) for 12–15 minutes until golden brown. For a softer crust, you can brush with melted butter right after baking.
9. Cool and serve: Transfer buns to a wire rack to cool slightly. Serve warm or at room temperature. Store leftovers in an airtight container for up to 2 days, or freeze for longer storage.

Cooking Tips for Perfect ขนมปังไส้ถั่ว

– Use split yellow mung beans for a traditional, naturally mild-tasting filling. For a faster option, canned or store-bought sweet bean paste works well.

– Make sure liquids are warm (not hot) when activating yeast; 38–43°C (100–110°F) is ideal. Hot liquid can kill the yeast.

– If the filling is too wet, cook it a little longer to thicken. A firmer filling is easier to seal inside the dough and prevents leakage during baking.

– For vegan ขนมปังไส้ถั่ว, substitute plant-based milk and butter and skip the egg wash; use a light brush of coconut milk for shine.

– To freeze: flash-freeze baked buns on a tray, then transfer to a freezer bag. Reheat from frozen at 160°C (320°F) for 10–12 minutes or until heated through.

Nutritional Information (approximate per bun)

Serving size: 1 bun (recipe makes 12)

• Calories: ~240 kcal
• Carbohydrates: ~38 g
• Protein: ~5 g
• Fat: ~7 g
• Sugar: ~12 g
• Fiber: ~1.5 g

Nutrition varies by ingredient brands and portion sizes. These values are estimates for guidance only.

Conclusion

Homemade ขนมปังไส้ถั่ว is a delightful, comforting treat that’s accessible for beginners and rewarding to make. With a soft enriched dough and a creamy bean filling, these buns are perfect for sharing or enjoying with coffee or tea. Try this easy recipe, tweak the sweetness or filling to your taste, and enjoy a little Thai bakery magic at home. Happy baking!