Hawthorn Filling Donkey Rolling

Put glutinous rice flour, sugar, and water into a bowl.

Stir until there is no dry powder.

Steam over boiling water (place a plate upside down to prevent water from dripping in) for 30 minutes.

After steaming, take it out and add 10 grams of butter (knead the cooked glutinous rice flour evenly while wearing gloves).

Roll the glutinous dough into thin, evenly thick sheets; if it's not wide enough, keep rolling.

First, roll the hawthorn filling evenly in plastic wrap, then place it on the glutinous rice sheet (homemade hawthorn filling).

Roll it up from one side, then tie it at the cut position with white thread, just a cross tie is enough, it's even better than a knife.

Then use the cut sections, tie the next position, cross the white thread and tie it, then cut it off; it's convenient and practical (cutting with a knife will stick to the blade).

Cut and serve on a plate. It has a soft and delicate texture, best eaten fresh.

With distinct and even layers, the soft and glutinous donkey roll is appetizing.