Aiwowo
Aiwowo is a traditional Beijing court snack, snow-white and soft, with sweet filling that melts in your mouth. An irresistible treat.
Ingredients
7 items- Glutinous rice 200g
- Red bean paste 150g
- Toasted sesame seeds 20g
- Walnuts 30g
- Coconut flakes 30g
- Sugar 30g
- Osmanthus syrup 1 tbsp (15ml)
Nutrition
Steps （7 steps）
Rinse the glutinous rice, add enough water to submerge, and soak for at least 4 hours until grains crush easily between fingers.
Grind the toasted sesame seeds and walnuts, then mix with red bean paste, sugar, and osmanthus syrup. Divide into 15g portions.
Drain the soaked rice, spread in a steamer basket, and steam over high heat for about 20 minutes until fully cooked, soft, and sticky.
Transfer the hot steamed rice to a large bowl and pound with a rolling pin or pestle repeatedly until sticky but still with some grain texture.
Dip hands in cold water to prevent sticking. Take 40g of rice dough, flatten in palm, place filling, wrap tightly, and roll into a ball.
Roll the stuffed ball in coconut flakes to coat evenly, gently pressing to help adhere.
Place the finished Aiwowo in paper cups or on a plate. Garnish with goji berries or candied hawthorn strips if desired. Refrigerate for better texture.
Tips
The key to perfect Aiwowo is the soaking and steaming of the glutinous rice. Soak fully for softness. When pounding, leave some grains for chew. Dip hands in water to prevent sticking. The filling can be customized (e.g., sesame-peanut).
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