Donkey Rolling
Beloved Beijing sweet: steamed glutinous rice dough stretched until elastic, rolled around smooth red bean paste, then generously dusted with toasted soybean flour for a chewy, nutty finish.
Instructions
- 1
Add sugar to the water-milled glutinous rice flour.
- 2
Add water.
- 3
Stir evenly.
- 4
Brush a thin layer of oil on the pan.
- 5
Pour in the glutinous rice paste.
- 6
Put it in the steamer and steam on high heat for 20 minutes.
- 7
Take out.
- 8
Knead until smooth.
- 9
Keep pulling until there is a thin film.
- 10
Sprinkle with soybean powder.
- 11
Put in the glutinous rice balls.
- 12
Roll thin.
- 13
Mix the red bean paste evenly with a little cold boiled water.
- 14
Spread evenly.
- 15
Roll it up.
- 16
Sprinkle soybean powder on top again.
- 17
Cut the thread into small pieces.
- 18
Alright, soft, glutinous, fragrant, and sweet, super delicious.
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Ingredients
Main Ingredients
- Stone-ground glutinous rice flour300 g
- Cold water300 g
- Soybean powderto taste
- red bean pasteto taste
Seasonings
- Sugar30 g