Nian dou bao (sticky bean buns)

Step 1: Put 9 oz dried adzuki beans in a pan with 1.2 litres of water, bring to the boil and simmer over a low heat, partly covered, for 60–75 minutes, until they crush easily between your fingers.

Step 2: Mash the beans with any remaining liquid, stir in 4 oz sugar and 1 pinch salt, and cook over a medium-low heat, stirring constantly, for 10–15 minutes, until the paste is thick enough to hold a ridge. Spread on a plate and cool.

Step 3: Meanwhile, mix 12 ½ oz glutinous rice flour, 5 ½ oz fine yellow cornmeal and ⅛ oz instant dried yeast in a bowl, then gradually stir in 1 ½ cups warm water until you have a soft dough like play dough. Cover and leave somewhere warm for 1 hour, until it smells slightly sour and looks a little puffy.

Step 4: With damp hands, roll the cooled bean paste into 16 balls about the size of a walnut.

Step 5: Divide the dough into 16 pieces. Flatten each in a wet palm into a cup, set a bean ball inside and push the dough up and over to seal, then roll smooth. Common mistake: leaving a thin spot at the top; the filling bursts through as it steams.

Step 6: Brush 16 dried corn husks or baking paper squares with 1 tbsp neutral oil and set a bun on each, then arrange in a steamer lined with baking paper, 2 cm apart.

Step 7: Steam over a high heat for 20–25 minutes, until the buns look glossy and translucent at the edges and feel springy and sticky, not doughy.

Step 8: Cool on a rack, then freeze on a tray before bagging; they keep for 3 months. Re-steam from frozen for 15 minutes, until soft right through.