Dau Sah So Bang

Red Bean Paste Pastry

Preparation info
  • 30

    • Difficulty


Appears in
The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

  • About

This pastry dim sum is justly famous in Shanghai, as are the two that follow. They are almost unheard of in Canton, and a Cantonese dim sum chef would be bold indeed if he attempted to make these treats from Shanghai.


  • 1 pound dried red beans
  • cups liquefied pork fat or peanut oil


To prepare red bean paste filling

  1. Wash dried beans in a bowl of cold water, discarding any that float. Strain. Place in a bowl with 3 cups cold water and allow to soak for 6 hours.

  2. Put beans and soaking water, plus 2 additional cups of cold water, into a 4-quart pot. Bring to a boil, lower heat, cover, and let bea