Beijing White Kidney Bean Rolls
A classic imperial dessert: smooth white kidney bean paste wrapped around sweet red bean filling, light and refreshing for summer.
Ingredients
4 items- White kidney beans 200g
- Red bean paste filling 150g
- Caster sugar 30g
- Water as needed
Nutrition
Steps （7 steps）
Rinse beans, soak in plenty of water for over 12 hours until fully swollen. Refrigerate in warm weather to prevent fermentation.
Drain soaked beans, rub off skins completely. Place in a dish, steam over high heat for 1 hour until very soft and easily mashed into a paste.
Mash the hot beans into a smooth puree, add sugar and stir well. If too dry, add a little of the steaming liquid.
Lay a piece of plastic wrap on a work surface. Spread the bean paste evenly into a rectangular sheet, about 0.5 cm thick.
Shape red bean paste into a long log and place in the center of the bean sheet. Use the plastic wrap to carefully roll up the bean paste around the filling, pressing gently.
Wrap the roll tightly in fresh plastic wrap and refrigerate for at least 30 minutes until firm.
Unwrap, cut the roll into 2 cm thick slices, and serve chilled for best texture.
Tips
Remove skins thoroughly to avoid gritty texture. Mash beans while hot; they become stiff when cold. Use plastic wrap to assist rolling and apply even pressure. Chilling ensures clean slices.
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