Northeast Sticky Bean Buns
by Espresso light mood
Favorite
Difficulty
Normal
Time
30m
Serving
2
"Northeast sticky bean buns" are also called "Niandou buns". As the name suggests, they are the new year cakes that are packaged during the Chinese New Year. Especially for farmers, in the past, making bean buns in the countryside was a year-long event. Adults and children join the battle. Now the living standards of farmers have improved. Now, there are more things to eat, and it is not uncommon for sticky bean bags to be on the table, but the people in the city are more and more preferring this bite.
Nowadays all year round, sticky bean bags are all over the street, yellow, black, and white, beautifully packaged and dizzying. Bean buns are mostly the same in appearance. The key is to look at the taste. After steaming, they are fried and served. They are golden and delicious. Dipped in sugar, they are sweet and waxy.
Dongbei sticky bean buns are mostly made of yellow rice noodles, and the filling is cowpea, red bean or mung bean. I was lazy and bought a bag of red bean paste. If there is no yellow rice noodles at home, I used a mixture of corn flour and glutinous rice flour instead. The taste is also very good. The bottom of the bean buns includes sesame leaves, corn leaves, sorghum leaves and cabbage leaves. The most commonly used by farmers is corn leaves as mats. In autumn, the corn leaves are washed in bundles and dried for later use. The corn leaf mats are dry and non-stick bean buns. Once you pull the bean buns, they will fall into the bowl cleanly. The sesame leaves and cabbage leaves are relatively thin, and they become integrated with the bean buns when they are steamed. They are not easy to expose and can be eaten with bean buns. "
Nowadays all year round, sticky bean bags are all over the street, yellow, black, and white, beautifully packaged and dizzying. Bean buns are mostly the same in appearance. The key is to look at the taste. After steaming, they are fried and served. They are golden and delicious. Dipped in sugar, they are sweet and waxy.
Dongbei sticky bean buns are mostly made of yellow rice noodles, and the filling is cowpea, red bean or mung bean. I was lazy and bought a bag of red bean paste. If there is no yellow rice noodles at home, I used a mixture of corn flour and glutinous rice flour instead. The taste is also very good. The bottom of the bean buns includes sesame leaves, corn leaves, sorghum leaves and cabbage leaves. The most commonly used by farmers is corn leaves as mats. In autumn, the corn leaves are washed in bundles and dried for later use. The corn leaf mats are dry and non-stick bean buns. Once you pull the bean buns, they will fall into the bowl cleanly. The sesame leaves and cabbage leaves are relatively thin, and they become integrated with the bean buns when they are steamed. They are not easy to expose and can be eaten with bean buns. "
