What is Tau Sar Pau? A Sweet Asian Treat with Red Bean Filling

Asia’s culinary world is vast, colorful, and packed with flavors that balance sweet, savory, and everything in between. One such delicacy that has stood the test of time is the Tau Sar Pau, a soft, pillowy steamed bun filled with sweet red bean paste. Often enjoyed at breakfast, during tea time, or as a light snack, this humble bun carries deep cultural significance and a flavor that’s loved across generations.

In this article, we explore everything about Tau Sar Pau—from its origins and variations to how it’s made and where you can find it. Whether you’re a seasoned foodie or new to Asian desserts, Tau Sar Pau deserves a place on your must-try list.

The Origins of Tau Sar Pau

Tau Sar Pau (豆沙包), pronounced “tao sah pow,” is a Chinese-style steamed bun filled with tau sar (sweet red bean paste). The dish originates from China, where it has long been a part of the traditional dim sum repertoire. Over time, it spread across Asia—especially in countries with strong Chinese diaspora communities like Malaysia, Singapore, Thailand, and Indonesia.

The name itself is derived from

Tau Sar = Red bean paste (made from boiled and mashed adzuki beans)
Pau (or bao) = Steamed bun

Traditionally, these buns were homemade or sold in roadside stalls and dim sum eateries. They’ve now become a common fixture in bakeries, food courts, and convenience stores across Asia.

What Makes Tau Sar Pau So Special?

What sets Tau Sar Pau apart from other desserts is its simplicity and satisfying texture. The bun is typically made with white, fluffy dough that’s steamed to perfection. When torn open, it reveals a deep reddish-brown filling—sweet, dense, and subtly nutty.

Tau Sar Pau balances

Softness: The dough is cloud-like and warm.
Sweetness: The filling is subtly sweet and never overwhelming.
Nutrition: Red beans are naturally rich in protein and fiber, making this a relatively healthy dessert.

It’s not overly sugary or indulgent, which makes it suitable for all ages and perfect as a mid-day treat or even a breakfast item.

The Red Bean Paste: Heart of the Bun

The star of the show is the red bean paste, or tau sar. This paste is made from adzuki beans, which are small, red-colored beans commonly used in East Asian desserts.

Here’s how it’s typically prepared

Soak the beans overnight to soften them.
Boil until tender, then mash them into a paste.
Cook with sugar (and sometimes oil or salt) until it thickens into a smooth, sweet filling.

There are two types of red bean paste

Smooth tau sar: Silky and uniform in texture.
Chunky tau sar: Retains some of the bean skins and has a grainier mouthfeel.

The smooth version is more commonly used in Tau Sar Pau, but both are delicious and vary by region and personal preference.

Making Tau Sar Pau at Home

Making Tau Sar Pau from scratch may seem daunting, but it’s totally doable with some patience and practice. The process involves two main parts: preparing the dough and making the filling.

Ingredients for Dough

All-purpose flour
Yeast
Sugar
Baking powder
Warm water or milk
A pinch of salt

Dough Preparation

Mix all ingredients until a soft dough forms.
Knead until smooth and let it rise until doubled in size.
Divide into equal portions and roll into small circles.

Filling and Assembly

Spoon a dollop of red bean paste into the center of each dough round.
Carefully seal the dough around the filling and shape into balls.
Place them on parchment paper squares and let rise again briefly.
Steam over high heat for 10–15 minutes.

The result? Fluffy, aromatic buns that pull apart beautifully to reveal that gorgeous red filling inside.

Popular Variations Across Asia

Though the classic version of Tau Sar Pau is beloved, regional twists make it even more exciting. Here are a few notable versions:

🇲🇾 Malaysia and Singapore

These buns are often slightly larger, with thicker dough.
Some versions use whole red beans in the filling for added texture.
Sold widely in kopitiams (coffee shops), night markets, and roadside stalls.

🇨🇳 China

Known as Dou Sha Bao, they often feature ultra-smooth red bean paste.
Served as part of dim sum alongside savory buns like char siu bao.

🇯🇵 Japan

Known as Anpan, these are baked, not steamed.
Filled with a similar sweet red bean paste (anko), but served more like bread.

🇰🇷 Korea

Korean red bean buns are called patppang, often baked and glazed.
Red bean is also used in hotteok (sweet pancakes) and other snacks.

The essence remains the same, but the execution reflects local taste and culinary traditions.

Health Benefits of Red Bean Paste

Believe it or not, Tau Sar Pau can be quite nutritious—especially compared to sugar-laden desserts.

Key benefits of red bean (adzuki)

High in fiber: Aids digestion and promotes fullness.
Rich in protein: Great for plant-based diets.
Low fat: A good option for those watching their calorie intake.
Packed with antioxidants: Helps reduce inflammation and supports heart health.

Of course, moderation is key. While red beans are healthy, the sugar content in the paste can vary. Homemade versions allow you to control sweetness and use natural sweeteners like honey or coconut sugar.

Where to Buy or Try Tau Sar Pau

You don’t have to travel across Asia to try Tau Sar Pau (though that’s a great excuse to!). Here are a few places where you can enjoy them:

In Asia

Dim sum restaurants: Look under “steamed buns” or “desserts.”
Night markets: Common in Malaysia, Singapore, and Hong Kong.
Convenience stores: 7-Eleven in Asia often sells ready-to-eat versions.

Outside Asia

Asian supermarkets: Many sell frozen Tau Sar Pau you can steam at home.
Chinatown bakeries: Great for fresh, authentic versions.
DIY at home: Plenty of recipes online, including vegan and gluten-free options.

Conclusion

Tau Sar Pau is more than just a snack—it’s a bite-sized reflection of Asian heritage, culinary skill, and comforting flavor. Whether enjoyed as part of a dim sum spread or on its own with tea, this sweet red bean bun is a testament to how simple ingredients can create something universally beloved.

The next time you see a stack of white, fluffy buns steaming away in a bamboo basket, don’t pass them up. Inside is a treasure trove of flavor, history, and culture—waiting to be savored, one bite at a time.