The skin of the sticky bean bun can be yellow if you knead the dough yourself. If you don’t mind the trouble, you can knead the dough and wrap the filling yourself. However, the method I share below will also yield particularly delicious sticky bean buns and is simple, so families can try it at home.
1. Sticky Bean Buns
1. Prepare the ingredients: red beans, glutinous rice flour, red dates, raisins, white sugar, brown sugar, and milk.
(It’s okay if you don’t have all the ingredients; mainly prepare red beans, glutinous rice flour, and red dates.)
2. Prepare a bowl of red beans and soak them in cold water overnight.
(Red beans should be soaked for at least 5 hours so that they can be easily cooked soft. However, if you use a pressure cooker, soaking is not necessary.)
3. Bring water to a boil and add the soaked red beans. Cook for about 20 minutes until they can be easily crushed with your fingers. Drain and set aside.
(Red beans usually cook well in about 20 minutes, but you should adjust according to your home situation. When they are almost done, you can test by squeezing them with your fingers; they should crush easily.)
4. Prepare several red dates, wash them, remove the pits, and cut them into small pieces.
(Cut the red dates into smaller pieces so that they don’t stand out too much in the filling.)
5. Prepare a spoonful of raisins and soak them for half an hour.
(Soaking the raisins beforehand makes them softer; otherwise, some raisins can be quite hard after steaming.)
6. In the cooked red beans, add a spoonful of white sugar, then a spoonful of glutinous rice flour, followed by the prepared red date pieces and raisins. Finally, add a spoonful of brown sugar and an appropriate amount of milk, and mix well by hand.
(Brown sugar and milk can be omitted. Brown sugar helps nourish blood and enhances the color of the sticky bean buns, while milk helps the filling blend better.)
7. Take about 80 grams of the red bean dough and roll it into a large ball.
(After rolling into a ball, shape it on the board so it won’t collapse easily when placed in the pot.)
8. Roll the shaped red bean ball in dry glutinous rice flour to coat it.
(This layer of glutinous rice flour acts as the skin for the red bean filling. You can also use dumpling wrappers instead; just roll the wrappers thinner and wrap the filling inside.)
9. Steam the prepared sticky bean buns over cool water for 25 minutes, then let them sit for five minutes before serving.
(Letting them sit for five minutes after steaming makes the sticky bean buns more flavorful.)
10. The sticky bean buns are ready!
(These sticky bean buns have thin skin and rich filling, with a sweet and soft texture, combining the fragrance of beans and dates.)
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