Northeast sticky Bean Bun

Northeast sticky Bean Bun is also called "Nian Bean Bun". As the name suggests, it is the New Year cake wrapped during the new year. In particular, farmers used to celebrate the new year in the countryside. It was a big event that people looked forward to every year. Adults and children joined the battle. Now the living standards of farmers have been improved, and more food has been eaten. Sticky bean buns are not rare on the table. However, people in the city are more and more fond of this bite.Nowadays, the streets are full of sticky bean buns all year round. They are yellow, black and white, with exquisite packaging. Most of the bean packets have the same appearance. The key is to taste them. After steaming, they are fried in oil. They are golden and delicious. They are eaten with sugar. They are sweet and waxy.Northeast sticky bean buns are mostly made of yellow rice noodles and stuffed with cowpeas, red beans or mung beans. I lazily bought a bag of bean paste stuffing. I didn't have yellow rice noodles at home, so I mixed corn flour and glutinous rice flour to replace it. The taste was also very good. The bottom mats of the bean buns are Suzi leaves, corn leaves, sorghum leaves and cabbage leaves. The most commonly used mat in the farm is the corn leaf. In autumn, wash the corn leaves and dry them in bundles. The corn leaf mat is dry and does not stick to the bean bags. Once you carry and pull the bean bags, it will fall into the bowl. The leaves of perilla and cabbage are relatively thin. Once steamed, they form an integral whole with bean packets. They are difficult to uncover and can be eaten together with bean packets.

Main Ingredients

• corn meal 100 g
• glutinous rice flour 100 g

Auxiliary Ingredients

• Bean paste stuffing appropriate amount
• cabbage-leaf appropriate amount