1. Soak the red beans for 24 hours, steam them in a pot, press them into puree, add honey and powdered sugar and fry them to make red bean paste for later use
2. Steamed rhubarb rice noodles on the pot for 45 minutes
3. Live it into a smooth dough while it's hot
4. Cover the dough with a damp cloth, put it in a warm and humid place, and open it to see if the dough is cracked.
5. Take a lump of noodles and squeeze them into small nests
6. Add the red bean paste
7. Dumpling into sticky bean buns
8. Cut the zong leaves into small pieces for later use
9. Place a piece of zong leaf, put a wrapped sticky bean dough, cold water and heat, and steam for 45 minutes after the pot is boiled.
10. Finished product
Tips:1. Use sticky noodles such as glutinous rice noodles and glutinous sorghum rice noodles to wrap sticky bean buns.
2. The red bean paste filling can be made more at once, and keep in the refrigerator if it is not used up.
3. Soak the zong leaves with clear water, otherwise they will become dry and cracked.
