Northeast sticky bean buns

How to Make Northeastern Chinese Sticky Bean Buns (Niangdoubao)

Niangdoubao, a beloved traditional snack from Northeast China, are soft, sweet steamed buns filled with sweet red bean paste. Here’s a simple guide to making them at home.

Ingredients: For the dough, you’ll need 500g sticky rice flour, 300g regular flour, 300ml warm water, and 1 tsp yeast. For the filling, use 400g cooked red beans, 100g sugar, and 1 tbsp oil.

Steps:

1. Prepare the dough: Mix flours and yeast, then gradually add warm water to form a smooth dough. Knead for 10 minutes, let it rest in a warm place for 1 hour until doubled in size.

2. Make the filling: Mash cooked red beans, stir in sugar and oil until thick. Set aside to cool.

3. Shape the buns: Divide the dough into small balls (about 50g each). Flatten each, wrap in 1-2 tbsp filling, and seal tightly.

4. Steam: Place buns on parchment-lined steamer trays. Let them rest for 15 minutes, then steam over high heat for 20 minutes. Turn off the heat and let them sit for 5 more minutes before serving.

Tips: For a chewier texture, use more sticky rice flour. Serve warm or pan-fried for a crispy exterior. Enjoy these sweet, comforting treats with a cup of tea!