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Soak 250g long grain sticky rice overnight. Strain and steam for 45 minutes, adding water every 15 minutes.
Let the rice cool to 35C, dissolve yeast ball in water, and mix with rice. Cover and ferment for 72 hours.
Soak 250g rice beans overnight, boil in 1L water with sodium carbonate for ~1 hour until soft.
Rinse beans, fry with oil and dark brown sugar until thick.
Toast perilla seeds, pound with sugar into a coarse powder.
Mince pork, mix with scallions and seasonings.
Prepare laozao starter by mashing active fermented rice with flour and water, let ferment for 12 hours.
Mix starter with water and flour to form sponge dough, let ferment overnight.
Combine sponge dough with remaining ingredients to form main dough, knead for 12 minutes.
Divide dough into three pieces, roll out, spread lard, and roll into logs.
Cut logs into pieces, fill with pork mince, bean paste, and sugar perilla mixture, wrap into buns.
Proof buns over warm water for 30 minutes, then steam for 13 minutes.