Authentic Sticky Bean Bun Recipe: Master the Dough Technique

Authentic Sticky Bean Bun Recipe: Master the Dough Technique

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Authentic Sticky Bean Bun Recipe: Master the Dough Technique, Soft and Chewy Without Collapsing, The More You Eat, The More You Want. I especially love staple foods like steamed buns, especially the sticky bean buns from Northeast China. After tasting them for the first time, I have never forgotten that flavor. However, there are very few places selling them in my city, so I had to figure out how to make them myself. If you love the chewy texture, you must not miss this sticky bean bun made with yellow cornmeal. The bun skin has been allowed to ferment for 12 hours, maximizing its stickiness. The filling is made from steamed red beans, with moderate sweetness and a bit of texture. This whole pot is not enough for me alone.

Authentic Sticky Bean Bun Recipe: Master the Dough Technique

Ingredients:
Yellow cornmeal, boiling water, corn flour, red bean paste
Steps:

Authentic Sticky Bean Bun Recipe: Master the Dough Technique

1. First, mix the dough. I used 300g of yellow cornmeal, then pour in 250g of boiling water and stir until it forms a sticky paste. Gradually add 70g of corn flour in small amounts while kneading until you have a smooth, non-sticky dough. Cover it with plastic wrap and let it ferment for over 12 hours. The longer the fermentation time, the stickier the buns will be.

Authentic Sticky Bean Bun Recipe: Master the Dough Technique

2. Once the dough has fermented, take a small piece of dough and shape it in your palm. After shaping, press down with your thumb to create a small indentation.

Authentic Sticky Bean Bun Recipe: Master the Dough Technique

3. This is the red bean paste I prepared in advance. Place it inside the dough and pinch it closed.

Authentic Sticky Bean Bun Recipe: Master the Dough Technique

4. Slightly shape the bun in your palm, and the sticky bean bun is ready.

Authentic Sticky Bean Bun Recipe: Master the Dough Technique

5. Place the buns in a steamer over boiling water and steam for 20 minutes. Once done, take them out.

Authentic Sticky Bean Bun Recipe: Master the Dough Technique

6. The buns will be quite sticky at first; let them cool for a bit before taking them out.

Authentic Sticky Bean Bun Recipe: Master the Dough Technique

7. These buns are especially sticky and chewy, especially the red bean filling, which is super delicious. Just look at the filling; even after eating two, I’m already full. These buns are incredibly filling. For the red bean filling, soak the red beans overnight, then cook them in a pressure cooker for 1 hour. Add sugar and mash them, making sure to keep some texture for better flavor. Form them into small balls and refrigerate until firm.

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Authentic Sticky Bean Bun Recipe: Master the Dough Technique

Authentic Sticky Bean Bun Recipe: Master the Dough Technique

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