Northeast sticky bean buns

"Northeast sticky bean buns" are also called "New Year bean buns". As the name suggests, they are the hot cakes made during the New Year. Especially for farmers. In the past, during the Chinese New Year in the countryside, making bean buns was a big event that they looked forward to every year. Adults and children joined together. Now that the living standards of farmers have improved, they have more food, and sticky bean buns are no longer rare on the dining table. However, city people are increasingly fond of this bite.

Nowadays, all year round, sticky bean buns are everywhere on the street, yellow, black, and white. The packaging is exquisite and dazzling. Most of the bean buns look the same, but the key is that they taste. After steaming, they are fried in oil. They are golden and delicious. They are sweet and glutinous when eaten dipped in white sugar.

Most of the Northeast sticky bean buns are made of yellow rice flour and the stuffing is cowpea, red bean or mung bean. I was lazy and bought a bag of bean paste filling. I didn't have yellow rice noodles at home, so I mixed corn flour and glutinous rice flour instead. The taste was also very good. The base of the bean buns is covered with perilla leaves, corn leaves, sorghum leaves and cabbage leaves. The most commonly used thing in farmers is to make mats with corn leaves. In autumn, wash and dry bundles of corn leaves for later use. The corn leaves are padded with dry and non-stick bean buns. The bean buns are cleaned and dropped into the bowl with each lifting and pulling. The cotyledons and cabbage leaves are relatively thin and form one with the bean buns once steamed. They are difficult to peel, so they can be eaten together with the bean buns.