Using a pressure cooker, cook the red beans, sugar and water for at least 45 minutes.

Uncover the pressure cooker and continue to cook over the heat until the water evaporates almost completely. Careful not to burn it.

Transfer the beans to a blender and blend till smooth. You can sieve this now if you want a very smooth paste.

Add oil or lard and cook the paste till it is smooth. Add sugar if desired.

After pressure cooking the beans, transfer it to a thermomix and add oil (#3, 100C, 30minutes) and blend and cook until it becomes a paste. Watch carefully, how long it takes depends on how watery your red beans are, it might take a shorter time.

Leave them to cool, then shape the red beans into 30g balls.

Wrap them into the bread dough of 30g each.

Arrange them in a round or ring pan.

Bake at 190C on a medium to high shelf for 20 minutes.

You know they are done when the sides of the loaf (next to the sides of the cake pan) has turned golden brown.

When done, brush the top of buns with butter.