Cranberry Donkey Rolling

Name: Cranberry Donkey Rolling
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 110g Glutinous rice flour; 5g starch; 15g Salad oil; 100g Coconut; 3 spoons Sugar; 80g Cranberry Jam; 1 bowl water

by Fire plated red leaves

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Donkey roll is one of the oldest varieties of snacks in Beijing; I think there is no national regulation on what ingredients are used for donkey roll, so I combined the two together, iced and iced, and it tasted sour and refreshing. , Not tired..., as for some people may not think it is "donkey roll", I don't care, anyway, I think it is...hahaha!

Ingredients

110g Glutinous Rice Flour
5g Starch
15g Salad Oil
100g Coconut
3 spoons Sugar
80g Cranberry Jam
1 bowl Water

Cranberry Donkey Rolling

1. Put the flour in the same bowl, add an appropriate amount of water, a small amount of sugar and salad oil, and mix into a uniform paste

2. Pour the paste into a saucer with salad oil, put it in a steamer, steam for 12 minutes until cooked, take it out and let cool

3. Open the plastic wrap, sprinkle the coconut paste, and then put the cooked dough

4. Dip the dough with coconut paste

5. Cover with plastic wrap and roll out into a rectangular shape with a flour stick

6. Coated with cranberry sauce

7. Roll up the dough and put it in the refrigerator for 1 night

8. Take out the cut pieces and eat

Tips:
Donkey rolls, originally made with soybean noodles or glutinous rice flour. I am not confident in pure glutinous rice flour, so I add glutinous rice flour and refrigerate it to make this snack a better shape; what I didn’t expect was that it would be so good after refrigeration overnight Eat without getting hard.