Yellow rice flour into the basin, plus 500g of corn flour, a spoonful of yeast, plus a moderate amount of warm water and noodles, and good noodles and let it ferment (and the noodles can not be too thin, and into the hands of the dough on the right).
Red kidney beans in advance of soaking about 10 hours, with a pressure cooker pressure 30 minutes (beans must be soaked first, add and beans and water on the level when cooking, like to eat sweet bean filling directly add sugar to cook together), pouring out with a frying pan frying excess water, frying and drying with a spoon crushed into a powder, clenched in the hand into an equal size of the bean filling and standby.
Pull out a small piece of flour and make a nest with your hands, wrap it with the bean filling until it is finished. Steam the buns for 30 minutes on high heat.
Steamed bean buns dipped in cold water with a wooden spatula out (remember to dip in cold water ah, otherwise too sticky)
I hope to help you.