Go Back
Siopao with Monggo Filling

How to Make Siopao with Sweet Monggo Filling

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dimsum
Cuisine Chinese
Servings 1 dozen


  • 2 teaspoons yeast
  • 4 to 4 1/2 cups flour
  • 3 tablespoons shortening
  • 3/4 cup sugar
  • 1 1/4 cups warm water
  • 1/4 teaspoon salt

Ingredients for sweet red bean paste: (sweet monggo filling)

  • 2 cups small red beans
  • 4 cups water + more to cover
  • 1 cup sugar
  • 2 tablespoons corn oil


How to make siopao with sweet mongo filling:

  • Soften yeast and 1 tablespoon sugar in lukewarm water. Set aside for from 10 to 15 minutes.
  • Mix together sugar, salt, and oil in a bowl. Add softened yeast. Add half of the flour and mix well.
  • Add remaining flour and continue mixing till well blended; knead on floured board until smooth.
  • Shape the dough into a ball and place in a greased bowl. Grease surface of dough. Let rise for from 30 to 40 minutes in a warm place.
  • Punch down dough, divide it into desired sizes, form into balls and let them rise ¬†again for 30 minutes.Flatten dough pieces. Spoon prepared sweet ground munggo or any desired filling into the center.
  • Seal dough and shape into small balls. Place a piece of clean paper at the bottom of the balls to prevent them from sticking to the steamer.
  • Let the balls rise for from 1 to 1 1/2 hours or until double in bulk. Steam for from 10 to 15 minutes. (Period of steaming depends on the size.). Yield: 1 dozen.

To make the sweet red bean paste:

  • Clean, rinse, and soak beans overnight in 4 cups water. The next day, drain beans and place in a large non-stick sauce pan; add fresh water to cover and cook over medium heat until tender and almost mushy.
  • Drain, add sugar and oil, and cook over medium-low heat, stirring often until soft and mixture appears dry.
  • For coarse consistency, mash with a potato masher or blend in a blender if fine consistency is preferred. The paste should hold its shape but still moist. Let cool to room temperature, transfer into a container, wrap tightly with plastic wrap and refrigerate until needed.