Sticky Cornmeal Bean Bun

Rinse the red beans thoroughly and soak them in water for 12 hours.

The soaked red beans swell up, making them easier to cook until tender.

Put the soaked red beans into the electric pressure cooker and select the 'mixed grains' setting to cook them.

Cooked red beans contain moisture and are granular in texture; they need further processing after being served.

Pour the red beans into the pot, add two tablespoons of white sugar (you can skip it if you don't like sweet food), stir evenly, keep stirring and frying, and fry until the moisture in the red beans is dry.

The cooked red bean filling is dry and sticky, put it into the bowl.

Use your hands to firmly squeeze the red bean paste into walnut-sized balls, and the red bean paste is ready.

Put the sticky cornmeal into a bowl, separate it from the middle, mix half with warm water and the other half with boiling water, then knead them together.

Knead into a smooth dough until the bowl, hands, and dough are all smooth.

Cover with a pot lid and let it rest for two hours.

After letting it rest, pour in a small amount of warm water and knead the dough into a slightly soft dough.

Pinch off a piece of dough the size of a steamed bun and place it in your palm, slowly knead and flatten it, and put red bean paste in the center.

Slowly gather the dough toward the center with five fingers, enclosing the filling.

Glutinous rice flour doesn't spread well when wrapping, so you need to be patient. Slowly gathering it together, it will wrap properly.

Pour cold water into the pot, lay down parchment paper. Rice flour tends to stick to the steamer cloth, so parchment paper must be used to prevent sticking.

Start with high heat, after the water boils, switch to medium heat and steam for 20 minutes. After steaming, let it sit covered for two more minutes and it's done.

Sticky cornmeal sticky bean buns are fragrant, sweet, and tasty; every bite tastes like home.