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This sticky bean bun is a local specialty in Northeast China and Inner Mongolia. The bean bun noodles are made from rice ground from millet, called big yellow rice, which is golden in color and looks like millet, but slightly larger than millet grains and very waxy. When making bean buns, you need to wash the rhubarb rice and a small amount of corn crumbs in advance, then drain the water, and finally grind them into flour, and then knead and leave the dough. The whole process is very cumbersome. Safflower kidney beans are used as filling. The traditional ones are granular and do not need to be pounded so much. So now I don’t make sticky bean buns very often in my hometown. I usually make them in large quantities during the Spring Festival to suit the occasion. This time when I went back to my hometown, my mother brought some back to me and stored them in the freezer so that I could have this treat often!
