Here’s a recipe for anman—steamed buns filled with anko, a sweet red bean paste commonly used in traditional Japanese sweets.
While classic anman is typically made with wheat flour, this version uses rice flour to create a gluten-free alternative. The result is a soft, fluffy, and pleasantly chewy bun that melts in your mouth.
This recipe makes it easy to enjoy homemade gluten-free anman right in your kitchen. The combination of warm, gently sweet bean paste and freshly steamed rice flour dough is simply delightful—especially when served piping hot.
Take a bite while it’s still warm, and enjoy the comforting, tender texture that only handmade anman can offer!
What is Anman
Anman is a type of Japanese steamed bun filled with sweet red bean paste (anko). It's soft, fluffy, and slightly chewy on the outside, with a warm, smooth, and mildly sweet filling inside. Originally inspired by Chinese steamed buns, anman has become a familiar and comforting snack in Japan, especially during the colder months.
The filling is made from adzuki beans, which are cooked down with sugar into a rich paste. If you've never tried sweet red beans before, think of it as a subtle, earthy sweetness—different from Western-style desserts, but deeply satisfying.
There are also many other types of steamed buns in Japan, featuring different fillings such as nikuman (savory pork) and pizzaman (cheese and tomato sauce), offering both sweet and savory varieties.
The Story Behind This Recipe
The origin of anman is believed to trace back to a Chinese dish called baozi (steamed buns). Although there are various theories about when baozi was introduced to Japan, it is commonly thought to have arrived around the 13th century.
Originally, baozi were filled with meat or vegetables, but over time, they were adapted to suit Japanese tastes—eventually giving rise to anman, with its sweet red bean filling.
This is not a unique case. Other popular Japanese dishes—such as curry rice, which has its roots in Indian curry, and ramen, originally derived from Chinese noodle soups—also have foreign origins but have been extensively adapted to fit local preferences, to the point that they are now considered iconic parts of Japanese cuisine.
Japan has long had a tradition of absorbing cultural elements from abroad and transforming them into uniquely Japanese forms. The evolution of anman is a symbol of this cultural process.
This ability to adapt and reinterpret foreign influences is one of the defining characteristics of Japanese culture.
Anman is just one example—but viewing Japanese culture through this lens of adaptation and innovation can offer a fascinating perspective.
Ingredients
- Rice flour (Mizuhokochikara for bread-making) - 1 ½ cups / 6.7 oz / 190 g
- Potato starch - 1 tbsp / 0.35 oz / 10 g
- Raw cane sugar - 1 tbsp / 0.53 oz / 15 g
- Salt - ½ tsp / 0.1 oz / 3 g
- Dry yeast - 1 tsp / 0.1 oz / 3 g
- Psyllium husk - 1 tbsp / 0.18 oz / 5 g
- Warm water - ¾ cup / 6.3 oz / 180 g
- Neutral oil (such as vegetable oil) - 2 tsp / 0.35 oz / 10 g
-
Anko (sweet red bean paste; vegan and refined sugar-free preferred) - 10.6 oz / 300 g
– Divide into 6 equal portions and roll into balls.
– Either tsubuan (chunky) or koshian (smooth) can be used.
Instructions
| 1 |  | In a mixing bowl, combine the rice flour, potato starch, cane sugar, salt, dry yeast, and psyllium husk. |
| 2 |  |
Add the warm water and vegetable oil to the dry ingredients, and mix until no dry flour remains. Tip Adjust the water temperature according to the instructions for your dry yeast. |
| 3 |  | Cover the bowl with plastic wrap and let it rest for 15 minutes. |
| 4 |  | Transfer the dough to a clean surface and knead until it no longer sticks to your hands. |
| 5 |  | Shape the dough into a ball, then divide it into 6 equal portions. Roll each piece into a ball. |
| 6 |  |
Take one portion and flatten it into a circle about 4 inches (10 cm) in diameter. Tip To make wrapping easier, flatten the edges thinly while keeping the center slightly thicker. |
| 7 |  | Place a ball of anko (sweet red bean paste) in the center of the dough, and wrap it by pleating and pinching the edges together at the top. |
| 8 |  | Place each bun on a 4×4 inch (10×10 cm) square of parchment paper. |
| 9 |
  Left: Before rising / Right: After rising
|
Arrange the buns on a baking tray, cover with plastic wrap, and let them rise at 95°F (35°C) for about 20–40 minutes, or until they become slightly larger. |
| 10 |  | Once the steamer is ready and producing steam, place the buns inside and steam over medium heat for about 15 minutes. Serve warm! |
Top Spots in Japan We Recommend — Inspired by This Recipe
If you want to try anman in Japan, convenience stores are the best place to go!
With major chains like Seven-Eleven, Lawson, and FamilyMart found all over the country, you’ll have no trouble finding one nearby.
The anman sold at convenience stores are not only delicious but also offer great value for money.
You'll also find a variety of other steamed buns, including nikuman (savory pork buns) and pizzaman (pizza-style buns), so it's fun to try different kinds.
Just keep in mind that during the warmer months, convenience stores usually stop selling steamed buns like anman and nikuman, so timing matters!
While Japan is often associated with not eating while walking, eating a nikuman or anman on the go is generally seen as acceptable.
Why not grab one from a convenience store and enjoy it while strolling through the streets of Japan?