Bean Noodle Cake
1.
After washing the red beans, add enough water to soak for more than 3 hours.
2.
Put the soaked red beans into the pot, add rock sugar and water.
3.
Try to put enough water at once, bring to a boil on high heat, turn to low heat and boil slowly for more than 1 hour.
4.
After half an hour, stir it from time to time, avoiding mashing the pot, until the water is boiled dry and the red beans are boiled.
5.
Turn off the heat, add sweet osmanthus, and mix well.
6.
When it is lukewarm, press the boiled red beans with a spoon to form a puree.
7.
Put the soybean noodles in a pan and stir fry over low heat.
8.
Until the color of the soybean noodles turns light brown, a distinct bean aroma comes out.
9.
Sift the fried bean noodles and let cool.
10.
Put the glutinous rice flour into a basin, add water and stir with chopsticks continuously to make the glutinous rice flour evenly absorb the water.
11.
Use your hands to mix the glutinous rice flour after absorbing water into a dough, and flatten it in a basin.
12.
Put the plastic wrap on the lid in the steamer and steam for 20 minutes on high heat, then take it out and let it warm.
13.
Sprinkle a small amount of fried soybean noodles on the chopping board.
14.
Put the warm glutinous rice dough on the soybean noodles, sprinkle a layer of soybean noodles on top, and use a rolling pin to roll up and down, left and right. .
15.
The glutinous rice dough is finally made into a 0.5cm pastry, and red bean paste is spread on it and smoothed.
16.
Turn it tightly from one end into a roll.
17.
Cut the rolled bean noodle cake, each section is about 4cm.
18.
Sprinkle the remaining soybean noodles evenly on the bean noodle cake, and you're done.
Tips:
1. When cutting, the knife should be as sharp as possible.
2. The unfinished bean noodle cake can be stored in the refrigerator, but the soy noodles are easy to absorb moisture, so the soy noodles should be placed in a dry place and sprinkle as you eat.
