In a large bowl, mix yellow millet flour, cornmeal, and a pinch of sugar until combined.

Pour boiling water into the dry ingredients in 2-3 batches, stirring quickly with chopsticks to form flocculent dough.

Once cool enough to touch, knead the dough with your hands until smooth, elastic, and non-sticky. Add a splash more boiling water if too dry, or a little extra yellow millet flour if too wet. No proofing needed—use the dough right away!

Place the dough on a clean surface and roll it into a long log. Cut into 10 equal portions (about 50g each) and roll each into a smooth ball.

Press each dough ball with your thumb and fingers to form a thick-centered, thin-edged “nest” (thick center prevents breaking when filling).

Put one 30g portion of red bean paste into the nest. Cup the dough with one hand and use your other hand’s 虎口 (tiger’s mouth) to gently gather the edges upward, sealing the filling completely. Roll again to shape into a smooth, slightly tall bun.

Repeat with all dough and filling. Place the shaped buns on a floured surface to prevent sticking.

Bring a pot of water to a rolling boil. Line a steamer basket with a damp steamer cloth or brush with a little oil (to prevent sticking).

Arrange the buns in the steamer, leaving space between them (they’ll puff slightly). Cover with a lid and steam on high heat for 15 minutes.

Turn off the heat and let the buns rest, covered, for 5 minutes (this keeps them soft and prevents the crust from hardening). Serve hot for the chewiest texture!