The sticky bean buns made of sticky cornmeal are sweet and sweet, and they taste good when you bite into it

Today, the sticky bean buns made of sticky jade noodles are sweet and sweet, and they are the taste of hometown when you take a bite.

Here's how:

Clean the red beans, soak them for 12 hours, put them in an electric pressure cooker, and cook them with mixed grains.

Cooked red beans are watery and granular, and need to be further processed after they are served.

Pour the red beans into the pot, put in two spoons of sugar, if you don't like sweets, you can leave it alone, stir well, stir constantly, and fry the water in the red beans dry.

The fried red bean paste is dry and sticky, and place them in a pot.

Hold the red bean paste firmly with your hands to form a walnut-sized ball, and the red bean paste is ready.

Put the sticky cornmeal in a basin, separate it from the middle, half with warm water and half with boiling water, and knead them together.

Once the dough has been kneaded, cover and let it sit for two hours.

After cooking, pour in a small amount of warm water and knead the dough into a slightly softer dough.

Pick up the dough the size of a steamed bun and place it in the palm of your hand, knead and flatten it slowly, and put the red bean paste in the middle.

Use your five fingers to slowly gather the dough towards the middle to wrap the filling.

It is not easy to wrap the sticky rice noodles, so be patient and slowly gather them up to wrap it.

Pour cold water into the pot and spread oil paper, the sticky rice noodles are easy to stick to the cage cloth, so you must put oil paper to prevent sticking.

Just turn on the high heat, turn on the water and steam it over medium heat for 20 minutes, and simmer for another two minutes after steaming.

The sticky bean buns made of sticky cornmeal are sweet and sweet, and they taste good when you bite into it.