Beijing Lǘ Dǎ Gǔn (Donkey Rolls)
A traditional Beijing snack, soft and sweet, coated with soybean flour. Named for its resemblance to a donkey rolling in dust, loved by all ages.
Ingredients
5 items- Glutinous rice flour 200 g
- Warm water 180 ml
- Roasted soybean flour 50 g
- Sweet red bean paste 200 g
- Sugar 20 g
Nutrition
Steps （5 steps）
Place the glutinous rice flour in a bowl. Gradually add warm water while stirring until a smooth, lump-free batter forms.
Lightly oil a flat dish, pour in the batter to about 1 cm thickness. Steam over high heat for 20 minutes until fully set and translucent.
Remove the steamed dough and let cool until warm. Dust a work surface with soybean flour, place the dough on it, dust more flour on top, and roll into a 0.5 cm thick rectangle.
Spread the red bean paste evenly over the dough, leaving a 1 cm border on the edge. Roll tightly from one side to form a cylinder, seam side down.
Cut into 4 cm lengths with a knife dipped in water to prevent sticking. Arrange on a plate and sift remaining soybean flour over the top.
Tips
Roll tightly; dip the knife in water before cutting to prevent sticking. For a sweeter taste, add sugar to the bean paste. Toast the soybean flour in a dry pan over low heat until fragrant before using.
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