Coarse grains should be eaten slowly and miscellaneous grains as porridge.

Mother often tells us about how poor she was when she was young, never having enough to eat. She would think of nothing but filling her stomach all day. No matter what season it is, Mother always manages to gather a lot of wild herbs and vegetables from the wilderness for us to try.Our house is always full of various coarse grains.

This time, Mother brought back a lot of black beans from her hometown.We also have cornmeal, millet,and oats.... She says she is going to make us some mixed grain cakes. Even though they are dark in color, the taste is actually very good; it's smooth and not at all coarse. Since we made them ourselves, there might be more ingredients, and that’s why they’re better than those store-bought whole grain buns..

Ingredients: 100 grams of black beans, 100 grams of oats,80 grams of glutinous rice powder,an appropriate amount of sugar, enough bamboo leaves to wrap, and water as needed.

Steps:

. Rinse the black beans with a wet towel to remove dust, let them dry, then set aside.

. Prepare the oats.

. Put the prepared oats and black beans into a blender.

. Set the grinding function; grind them until they become powder.

. Soak clean bamboo leaves in water for several hours.

.. Place the ground powder in a bowl, then add glutinous rice

powder.

. Gradually add cold water while stirring with a chopstick to form a slightly hard dough without dry powder.

. Form small round balls by hand and gently flatten them into ellipsoids with your fingers.

. Place the cross-shaped bamboo leaves on the steamer tray, place the dough in the middle of each leaf, then wrap them up alternately.. Arrange the wrapped cakes neatly in a steamer pot

.

. Steam until cooked thoroughly.

.

Tips:

. Adjust the amount of flour according to your family’s preferences; however, always include glutinous rice powder for soft and tender texture. If you prefer it softer, add more; if firmer, use less but make sure there is some.

. Gently knead the dough in your palms before steaming; this will result in a firmer texture after cooking.