White Kidney Bean Rolls (Yundoujuan)
A classic Beijing dessert featuring silky white kidney bean paste wrapped around sweet red bean filling, light yet indulgent.
Ingredients
4 items- Dried white kidney beans 200 g
- Sweet red bean paste (anko) 150 g
- White sugar 50 g
- Vegetable oil 20 ml
Nutrition
Steps （8 steps）
Rinse beans, soak in plenty cold water at least 8h until expanded. Rub off skins with hands, drain.
Put peeled beans in a pot, add water to cover, bring to a boil then simmer covered about 40 min until very soft, easily mashed between fingers.
Drain beans and blend with some cooking water till smooth; or press through a sieve.
Transfer puree to a nonstick pan, add sugar and oil. Cook over medium-low heat, stirring constantly, until mixture thickens and pulls away from pan, about 15 min. Let cool.
Divide cooled bean dough in half. Put each between two sheets of plastic wrap and roll into 0.5 cm thick square.
Shape red bean paste into a log, place at one edge of bean sheet. Use wrap to roll up tightly, seal edge.
Refrigerate rolls 30 min to set. Trim ends, cut into 3 cm pieces.
Arrange slices neatly on a plate and serve; optionally garnish with dried osmanthus.
Tips
Peeling beans is time-consuming; buy pre-peeled if possible. Use nonstick pan and medium-low heat to avoid scorching. Plastic wrap makes rolling easier.
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