Lǘ Dǎ Gǔn (Rolling Donkey)
A classic Beijing snack: soft glutinous rice rolls filled with sweet red bean paste, coated in roasted soybean flour. Delicate texture and nutty aroma.
Ingredients
5 items- Glutinous rice flour 200 g
- Caster sugar 30 g
- Warm water 150 ml
- Red bean paste 150 g
- Roasted soybean flour 50 g
Nutrition
Steps （7 steps）
If using raw soybean flour: place it in a pan over low heat, stir for about 5 minutes until light brown and fragrant. Remove and cool.
In a bowl, mix glutinous rice flour and sugar. Gradually add warm water, stirring, then knead into a smooth, non-sticky dough. Rest for 5 minutes.
Brush a flat dish with oil, place the dough and press into a 1 cm-thick cake. Steam over high heat for 15 minutes until translucent and fully cooked.
Spread a layer of roasted soybean flour on a work surface. Place the hot steamed dough on it, dust with more soybean flour, and roll into a thin rectangle about 0.5 cm thick.
Place the red bean paste strip on one end of the dough. Roll up tightly to enclose the filling, forming a long log. Gently seal the edge.
Dip a knife in water and cut the log into 3 cm pieces, dipping the knife before each cut to prevent sticking and ensure clean edges.
Roll each piece in the remaining soybean flour to coat evenly. Arrange on a plate and serve.
Tips
Roast the soybean flour over low heat slowly to avoid burning. The red bean paste should not be too wet, or it may leak during rolling. Dip the knife in water for clean cuts.
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