sticky bean bun

Sticky bean bag is a kind of food originated from Manchuria. Manchu people traditionally like sticky food, which is conducive to long-term outdoor activities in cold weather, such as hunting. At present, it is very common in Manchuria. Jiamusi people usually make sticky bean bags at the beginning of winter, and then put them in outdoor tanks for winter preservation. Soak rhubarb rice for half a day, then wash out the sand, air dry most of it, grind it into flour, then mix it with cold water, and "ferment" it like making white flour steamed bread. When it is sour, begin to knead the dough by hand. This is the first step. The second step is stuffing. Cook adzuki bean or kidney bean (do not boil and break the skin), mash it into bean paste, add fine sand sugar, and make it into a dumpling with a big core. The third step is to use the kneaded yellow wheat to wrap the bean stuffing into it, make it into a bean bag, put it in a drawer of Poirot leaves (perilla leaves) and steam it for 20 minutes, and then take it out of the pot. There are many ways to eat sticky bean buns. Can be dipped in sugar to eat, eat its sweet and sticky; It can also be made into small round cakes and fried with oil to taste crispy; Children also want to chew frozen bean buns, practice their teeth and eat and play in winter. A little more complicated, you can eat it on fried yellow bean, adding a kind of burnt bean flavor, which is called "snowballing". Production of sticky bean bag: raw materials: yellow wheat, dry flour, adzuki bean, baking powder, sugar and osmanthus sauce. Practice: Put yellow wheat into a pot, add 300g of water with a water temperature of 60 degrees, and make it into dough (slightly softer). When it is cool, loosen the baking powder with water, then add dry flour, pour it into yellow wheat and mix it evenly, and simmer for several hours; Wash the red beans clean, press them in a pressure cooker for 15 minutes, then open the lid and add white sugar and a little plain oil. Mash the red beans hard, add appropriate amount of osmanthus sauce and stir them into bean paste. Take out the dough, wrap the bean paste and steam for 12-15 minutes.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)