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After winter comes, the food that appears most often in short videos from the Northeast is sticky bean buns. Each sticky bean bun is smooth and round, and is filled with bean paste filling. For those who like glutinous food, sticky bean buns are a must-have.

The bean buns are definitely a mouth-licking delicacy.

I am not from the Northeast and have loved glutinous food since I was a child, so I can’t let go of sticky bean buns so easily.

Ma Liudi bought yellow rice noodles (yellow rice, also known as broomcorn millet, is a crop that is as sticky as glutinous rice, not millet) and red beans from the grain and oil store, and made sticky bean buns easily.

Three of them were cooked in just a few minutes after being cooked. The skin was soft and waxy, and the bean paste filling had a grainy texture that stimulated the taste buds. It was so enjoyable to eat!

When the children come home from school, they eat happily.

No wonder people in the Northeast eat this as soon as winter comes. It’s soft and glutinous and is so delicious that you can’t get enough of it.

I have sorted out how to make sticky bean buns (not authentic, but delicious). The steps are detailed, and all the key points and details are explained to you. If you like sticky bean buns, you can code them according to the steps. It’s not difficult. Just follow them and you can do it.

success.

Ingredients: 500 grams of yellow rice noodles, 80 grams of ordinary flour (it is better to use fine cornmeal instead), 300 grams of red beans, 20 grams of white sugar, and appropriate amount of hot water.

Specific methods: 1. I make the bean paste filling for sticky bean buns by soaking the red beans overnight.

2. Then cook the red beans. I use an electric pressure cooker with a special bean program. Do not add too much water when adding water, which will make it easier to fry the stuffing later.

After the red beans are cooked, take out the wok, preferably a non-stick pan, and fry the bean paste filling without adding oil. Add about 20 grams of white sugar to make the bean paste filling have a slight sweetness.

3. Stir-fry over low heat until the water is 80% to 90% dry.

It is not necessary to crush all the red beans with a spatula, as the graininess will be retained and the taste will be richer.

4. Just fry it until it is in this state. It is not too dry and does not look too wet, so that the bean paste filling can be formed into a ball.

5. Then let the bean paste filling cool.

6. While the red beans are cooking, prepare the bean bun noodles.

Put the yellow rice noodles into a basin and add an appropriate amount of flour. The purpose of adding flour is to make the bean buns plastic and look good. If you only use yellow rice noodles, the bean buns will collapse when steamed in the pot.

Traditional sticky bean buns use yellow rice flour and corn flour. I don’t have corn flour at home, so I used ordinary wheat flour instead, and the effect is the same.

7. Mix the yellow rice noodles and flour evenly.

8. Prepare boiling water and stir while pouring the boiling water until there is no obvious dry powder in the basin.

9. When it is not hot to the touch, knead the dough evenly.

10. Then cover it with a damp cloth and let it relax for a while while waiting for the red bean filling.

It is important to note here that the traditional Northeastern sticky bean buns require boiling water to blanch the noodles and form a dough, and then let them ferment naturally for a day before making the bean buns. This is natural fermentation and does not require yeast.

I don't like the sour taste, so I didn't let the dough rise.

11. When the bean paste filling is dry until it is warm and not hot to the touch, roll it into bean paste balls and set aside.

12. Take off a small piece of yellow dough, shape it into a ball in your hands, then press a hole and put the bean paste ball in it.

13. Use the tiger’s mouth of your hand to wrap it up and pinch the interface.

14. After a little tidying up, you can make it into a slightly taller shape to prevent it from becoming flat during steaming.

15. Wrap all the bean buns and prepare them for steaming.

Put a layer of cabbage leaves on the grate of the steamer to prevent sticking. Remember, cabbage leaves are the best anti-sticking tool when steaming glutinous foods such as rice cakes.

16. After steaming for about 8 minutes, turn off the heat. Over time, the bean buns will collapse into a puddle.

It needs to be taken out immediately after turning off the heat. Do not give it 3-5 minutes to simmer like steamed buns and rolls.

It will be very hot when you take out the bean buns. Prepare a small bowl of water. If you dip your hands in cold water, you will not feel hot when you pick up the bean buns.

17. When the steamed sticky bean buns are not hot to the touch, they will no longer stick to your hands when you pick them up. You can make more at one time, divide the leftovers into portions and put them in the refrigerator for storage. You can return them to the pot and steam them again when you eat them.

How about it, have you learned it?

If you are eager to give it a try, hurry up and take time to show your skills to your family!

1. If you don’t have yellow rice noodles, use glutinous rice noodles instead. Just glutinous rice noodles + ordinary flour. The method is exactly the same.

2. Make more when you have time, like the Northeast, making enough for one winter at a time.

You can fry the bean paste filling the day before, divide the bean paste balls, and then wrap and steam them the next day.