Lǘ Dǎ Gǔn (Beijing Soybean Flour Roll)
A classic Beijing snack, Lǘ Dǎ Gǔn features soft glutinous rice rolls filled with sweet red bean paste, coated in aromatic roasted soybean flour. Chewy and sweet.
Ingredients
5 items- Glutinous rice flour 250g
- Caster sugar 50g
- Water 200ml
- Red bean paste 300g
- Roasted soybean flour 100g
Nutrition
Steps （8 steps）
Mix 250g glutinous rice flour and 50g caster sugar in a bowl. Gradually add 200ml water, stirring until a smooth batter forms. Let it rest for 10 minutes.
Grease a shallow dish with a thin layer of oil, pour in the batter, and steam over high heat for about 20 minutes until set and a chopstick inserted comes out clean.
Remove the steamed dough, let it cool slightly, then wrap in plastic wrap and knead until smooth. Cover with a damp cloth to prevent drying.
Dust a work surface with roasted soybean flour, and roll the dough into a rectangle about 0.5 cm thick.
Spread the red bean paste evenly over the dough, leaving a 1 cm border on one long edge to help seal the roll.
Roll the dough tightly from the covered side into a log, and cut into 3 cm segments using a sharp knife or thread.
Roll each piece in the remaining roasted soybean flour to coat all sides.
Arrange on a plate, sprinkle with a little extra soybean flour. Serve warm or at room temperature.
Tips
Roll tightly for clean cross-sections; using thread to cut keeps shape intact. Red bean paste can be replaced with other fillings like black sesame paste.
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