Longevity Peach Buns

Here’s how to make handcrafted longevity peach buns with red bean filling.

Although this isn’t a typical traditional Hakka dish, the method follows the familiar Hakka rice dough technique similar to making red tortoise cakes (Ang ku kueh), bringing back the comforting memory of rice-based foods. The outer layer is soft and chewy, with a smooth, gently sweet red bean filling.
A Chinese dessert that carries the meaning of blessings. From making the starter dough, kneading, and filling, to shaping the peach form, each step is shared in detail. The gentle sweetness of red bean, paired with the soft, chewy dough, creates a warm and comforting bite.

Longevity peach buns are more than just a dessert, they’re a symbol of blessings and heartfelt intention. When you feel like giving something to someone, making it by hand says more than words ever could.

Watch step by step recipe video below:

Ingredients (12 pieces)

1 cup (300 g) glutinous rice flour (reserve 2 tbsp / 30 g for starter dough)
½  cup (75 g) rice flour
1 ⅛  cup (275 g) water (reserve 2 tbsp / 25 g for starter dough)
1 tbsp oil
1 ½  cup (360 g) red bean paste
½  tsp red yeast powder
a pinch pandan powder or matcha powder
4 bamboo leaves (cut into 12 pieces)

Preparations

1. Make starter dough : Mix 2 tbsp (30 g) glutinous rice flour with 2 tbsp (25 g) water. Form a small dough, boil until it floats. Remove and set aside.
2. Make main dough : Mix remaining glutinous rice flour + rice flour. Add cooked starter. Gradually add water, knead into a soft, non-sticky dough.
3. Color the dough :  Divide dough into two parts: Take ~3 tbsp (50 g) dough, mix with pandan or matcha → green dough Add red yeast powder + oil to remaining → red dough
4. Prepare filling : Divide red bean paste into 12 portions (~2 tbsp / 30 g each). Roll into balls, chill.
5. Portion dough: Divide red dough into 12 portions (~¼  cup / 50 g each). Roll and cover to prevent drying.
6. Fill : Flatten dough into a small cup shape. Add filling, seal and roll smooth.
7. Shape (peach): Gently form a point on top. Use scraper or knife back to press a line → peach shape.
8. Make leaves: Divide green dough into 24 small pieces. Shape into teardrops, flatten, score veins.
9. Assemble : Lightly brush water on the sides. Attach 2 leaves to each peach. Place on oiled bamboo leaf.
10. Steam: Steam over boiling water, medium-high heat: 6 min → open lid → steam 8 more min Cool slightly, brush with a thin layer of oil.