Ingredients: red beans100g, red kidney beans100g, black beans100g, 50g of black rice, appropriate amount of glutinous rice, appropriate amount of red dates and appropriate amount of sugar (optional).

Making:

1, soak red beans, red kidney beans, black beans, black rice, glutinous rice and red dates overnight in advance.

2. Pour all the soaked beans and rice (except red dates) into the pot and stew until there is no water.

3, red dates go to the nuclear reserve, you can not go if you are too troublesome.

4. After the beans and rice are stewed, put them in a container, add chopped red dates, and if you like to eat sweet, you can add some sugar and mix well.

5. After that, add glutinous rice flour a few times, and stir until the particles are clear. Just grab a handful to make a dough.

6, grab a handful of beans and arrange them into a circle, then wrap a layer of glutinous rice flour outside to prevent sticking, and arrange the shape again, so that the green embryo is ready.

7. Put all the raw embryos in a steamer after they are ready, boil them in cold water over high fire for 15 minutes, and leave them for two or three minutes.

8. The skin of the freshly steamed sticky bean bag is very sticky. After cooling, the surface feels smooth and does not stick to the hands. It tastes full of bean flavor and red dates, and the taste of glutinous rice makes people want to stop.

Sticky bean bags are different:

The traditional sticky bean bag in Northeast China is filled with red beans or red kidney beans, and the skin is made of glutinous rice flour or rhubarb rice flour, which needs to be dipped in white sugar. Our sticky bean bag in Shandong is rich in stuffing, with a variety of miscellaneous grains added.

Moreover, you don't have to knead the dough or roll the skin. You stew the beans, mix them with red dates, wrap them in glutinous rice flour and steam them directly on the pot. Two different methods of sticky bean bags have made different flavors, each with its own merits.