Glutinous rice sticky bean buns, soft and glutinous Q bomb, bean paste filling is sweet, the whole family rushes to eat

Sticky bean buns, also called rice cakes in our hometown, I remember when I was a child, every time the New Year was approaching, my grandmother would steam several large pots of rhubarb rice cakes, freeze them in the big vat in the yard, and stay in the New Year to eat slowly. The shape of the sticky bean buns in my hometown is narrow at the top and wide at the bottom, and it is generally made of rhubarb rice noodles fermented with kidney bean paste or bean paste filling, and the rice cake skin is glutinous but also chewy.

I wanted to eat sticky bean buns, but I didn't buy rhubarb rice, so I tried to make some with glutinous rice flour, traditional rice cakes, rhubarb rice noodles must be fermented. The rice cake shared today is improved, simple to make without fermentation, and the same delicious Q elastic is smooth.

Ingredients: 200 grams of glutinous rice flour, 100 grams of fine cornmeal, bean paste filling

Method 1: Mix cornmeal and glutinous rice flour evenly, add boiling water and stir into a flocculent.

Method 2: When it is not hot, knead it into a smooth dough and relax for 20 minutes.

Method 3: Knead the loose dough evenly on the cutting board and roll it into long strips

Method 4: Divide into evenly sized agents

Method 5: Roll out the divided agent into a slightly thicker dough and put an appropriate amount of bean paste filling

Method 6: After wrapping tightly, the mouth is slightly shaped downward.

Method 7: Put it in the steamer, steam for 12 minutes. (The steaming time is adjusted according to the size of the rice cake)

Method 8, steamed well, the bean paste filling is sweet, the skin is soft and glutinous, you can try it if you like.

Sweet and soft, less rough and sticky bean buns, more like a small dessert.