Northeastern Sticky Bean Buns

Overview

In our north, almost everyone has eaten sticky bean buns, a childhood memory! It’s the scene of mom and dad busy throwing rice in the kitchen to soak glutinous rice. The winter in the north is like a natural big refrigerator. It takes at least three months from minus 20 degrees to 30 degrees, which means that things can be frozen for three months without melting. So in the north As soon as winter comes, rural people will soak their own corn and glutinous rice in a vat, grind it with water into a rice paste, put it in a gauze bag to control the water, and when it is not sticky to the hands, they can roll it into a large uniform dough, put it in a grain storage warehouse, and freeze it on the panel. The next day, my mother will put the frozen glutinous rice dough and corn dough in clean jars, close the lids, and take a ball in when you want to eat! You can steam sticky bean buns, make donkey rolls, sour mice, and fried cakes! The corn dough melts and can be made into soup. I think about how happy I was when I was a child. My mother was with me and I could eat her delicious food every day. My mother passed away five years ago! The first time I steamed sticky bean buns, they were frozen glutinous rice dough sent by relatives in the countryside. I imagined making bean buns with my mother! I’m very sad😫The wrapping is not good, but it’s as delicious as before😋

Tags

• staple food
• northeastern cuisine
• cabbage leaves
• oil
• red bean paste
• water-milled glutinous rice noodles

Ingredients

Steps

1. 1 Soak the glutinous rice for two days and grind it into a paste with water! Place in gauze bag to control moisture. You can knead it into a large even ball and freeze it outside. When you want to eat, take it back and wait until it is ready. The glutinous rice noodles that have been softened can be made in one ball.

   

2. 2 If it gets a little dry after a long time, you can put some water in it and spread it on the curtain of the steamer for later use

   

3. 3 Knead the cooked adzuki bean paste into small balls

   

4. 4 Grab a small piece of glutinous rice flour with your hands and pat it into a cake,

   

5. 5 Put in the adzuki bean filling and seal it, knead it evenly, don’t put it in when it’s done, grease the bottom, and put it on the cabbage leaves, so that they can be steamed and peeled off

   

6. 6 Do it in sequence and you can make various shapes

   

7. 7 Boil water and steam for 15 minutes

   

8. 8 Watch it rise through the glass lid and it will be cooked! Don't steam it if it's too late or it will steam.

   

9. 9 Let it cool down and put it on the picking plate

   

10. 10 The one I steamed is a bit out of date

    

11. 11 Load

    

12. 12 Crystal clear

    

13. 13 Sweet, sticky, moist and fragrant. If you don’t believe me, try it 😄