1, method 1: 100g of red beans, 100g of corn kernels, 25g of purple rice, 30g of sugar, 100g of chestnut kernels, 25g of black rice, glutinous rice flour appropriate amount. Soak red beans, peanuts, purple rice and black rice in advance with water overnight, then wash and slightly drain water standby. Cut the chestnut kernel into small pieces and set aside. Put the soaked ingredients into a rice cooker, pour in water equal to the ingredients, then add the corn kernels and chestnut kernels, then put the rice cooker and press the cook button to cook. Add sugar while it is still hot and mix well, then add 60g of glutinous rice flour and mix well* The amount of glutinous rice flour should be increased or decreased according to the humidity of the cooked beans, and it can be balled up into small balls. Divide the glutinous rice flour mixture into small balls of the same size, and then use your hands to form the shape of a nest, and then covered with a layer of glutinous rice flour. Put into a steamer basket, hot water on the pot to steam for 20 minutes.

2, method two: first of all, the rhubarb rice soak half a day, and then amalgamated sand, called "Amoy", after drying half-dry, ground into noodles, cornmeal and yellow rice according to a certain proportion of mixing, and then cold water and noodles, like doing white bread for "fermentation". The "fermentation" is done like making white flour buns. When the sour flavor is emitted, start kneading the dough by hand. This step is related to the success of the whole sticky bean bun production, but also related to the taste and color, so the requirements for the person who makes the noodles are high. Generally, the traditional noodle maker should be a good-looking person from the family with a gentle and kind character, and it is said that the noodles thus produced are like their people, smooth in the mouth, with a hint of sweetness and a golden color. Boil red small beans or large kidney beans (do not boil the skin), pounded into the bean paste, into the fine sand sugar, clenched into a nuclear head of large filling dough, standby. This step to master the moisture and heat of cooking beans is crucial, if it is dry or thin, it means the filling is a failure. It takes time to mix it well. The amount of sugar is best kept small to prevent different flavors. Use the kneaded yellow rice noodles to pack the bean filling into the dough, form it into a beanbag shape, and put it into a drawer lined with corn leaves or suzuki leaves to steam over high heat for 20 minutes, and then it is ready to be served. (also can not put Su Zi leaves or, instead of padding other things, as long as you can pick up the bean bag can be).

3, method three: recipe ingredients: yellow rice noodles, dry flour, red small beans, baking powder, sugar, cinnamon sauce appropriate amount. The yellow rice flour into the basin, add 60 degrees water temperature of water 300g, and its and into the dough (slightly softer), to be cooled, the baking powder with water to slack off, and then add the dry flour, poured into the yellow rice flour and well, molasses for a few hours; red beans washed, put into the pressure cooker in the pressure for 15 minutes, after the pressure, open the lid to add sugar, a little veg oil, and hard to mash the red beans into the right amount of cinnamon sauce and stirred into the bean paste. Take the dough out of the next dose, wrapped in bean paste filling into the pot to steam for 12-15 minutes.