Northeast sticky bean buns
By VicentaLakin
Recipe Recommendations
- rhubarb rice 400 grams
- cornmeal 100 grams
- glutinous rice noodles 100 grams
- Red bean 400 grams
- yeast 4 grams
- water appropriate amount
Steps for Northeast sticky bean buns
1
Soak beans in water in advance for half a day or overnight. In addition to red beans, other similar beans can also be used. I just use red beans that are twice the size of soybeans, like eyebrow beans. After pressing in the pressure cooker for 40 minutes, crush with a large spoon. I make a large amount, and 200 grams of beans should be about the same. Freeze what you make and use it for it.
2
The yellow rice is ground into powder with a grinder. I use Electrolux's grinder and put it in three times, grinding for about 2 minutes each time. The grinding effect of this equipment is okay, but the noise is a bit loud.
3
Mix it with cornmeal. My cornmeal is a bit thick, but the thinner one should be better. Mix and add yeast to ferment. In summer, it takes more than an hour to stay at room temperature. You can add rice or not. Because the cornmeal was thick, it felt a little loose when cooking it. I was worried that it would not be good, so I mixed in the remaining glutinous rice flour at home.
4
The bean filling is divided into a number of small balls for convenient packaging. My husband also wanted to wrap it together. He was worried about his craftsmanship, so he only gave him the job of dividing the bean stuffing.
5
Wake up for 10-20 minutes after wrapping. The sticky bean buns are made with the skin of fresh corn as the bottom. After steaming, they will not touch the steamer at all.
6
Pour cold water into the pan, boil and steam for 15 minutes.