How to Make Delicious Da Huang Mi Sticky Bean Buns: A Step-by-Step Guide

Q: Can I use a different type of flour for Da Huang Mi Sticky Bean Buns?
A: While you can experiment with different flours, the unique texture of these buns comes from the combination of millet flour and cornflour.

Q: How long should the dough ferment for Da Huang Mi Sticky Bean Buns?
A: The dough should ferment in a warm place for about 12 hours.

Q: Can I adjust the sugar amount in the bean filling?
A: Yes, adjust the sugar to your taste preference.

Da Huang Mi Sticky Bean Buns Recipe

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Notes

Ingredients:

• 500g Millet Flour
• 100g Cornflour
• 385g Boiling Water
• 330g Red Adzuki Beans
• Sugar, to taste

Instructions:

1. Mix millet flour and cornflour. Add boiling water and knead into a firm dough. Let it ferment in a warm place for 12 hours.
2. Soak 330g of adzuki beans overnight, drain and weigh about 640g. Add 375g of water and cook in a pressure cooker for 30 minutes. Mash the beans and add a bit of sugar to form 15g portions of filling.
3. Take about 40g of dough, flatten it, and wrap around the bean filling.
4. Ensure the buns are wrapped tightly.
5. Place the buns in a steaming basket.
6. Steam for 15 minutes once the water is boiling.

Nutrition:

• Calories: Moderate
• Fiber: High (from beans)
• Sugar: Adjustable (based on added amount)