Donkey Roll (microwave Version and Steamer Version)
1.
Add glutinous rice flour and water to make a batter
2.
It looks relatively rare
3.
Add a little cooking oil and it's just a spoonful.
4.
Method 1: Put it in a microwave oven on high heat for 2 minutes to medium heat for 1 minute; Method 2: Put the steamer in the steamer and steam for 15 minutes.
5.
When the batter from the microwave oven was first taken out, the color and texture were uneven, and some areas seemed unripe. Just stir it. The texture of the steamed dough is similar to that of the microwave oven, a little softer.
6.
The red bean paste I bought is ready-made, some of it is dry, it is like dry yellow sauce, and diluted with a little hot water
7.
Soy bean noodles are sautéed in a wok for 2 or 3 minutes on low heat, and the aroma of soy beans is almost the same
8.
Soybean noodles let cool and spread on the panel
9.
Put the cool glutinous rice ball
10.
Soybean flour is also sprinkled around the glutinous rice ball. This thing is very sticky, like a rubber band, and it is pressed into a sheet by hand.
11.
Spread the red bean paste-it is not easy to spread, because there are bean noodles on the noodles, the red bean paste is not easy to adhere, so you have to be patient if you are greedy, hehe
12.
Then it's easy, roll up the dough
13.
Diced
14.
Looks pretty authentic, right
15.
There was some glutinous rice noodles left, and it was made into a spherical shape, which was softer than glutinous rice dumplings, and it was filled with brown sugar and black sesame.
Tips:
1. The amount I made is for two people. If the amount is large, the microwave or steaming time of the glutinous rice paste should be increased appropriately, but the time should not be in place in one step. Do it while watching, especially in the microwave. Neither approach was stamped.
2. Homemade donkey rolls, it's best to make them and eat them right now, they will harden and regenerate after a few hours, and the steamed ones will be a little better. The donkey of Baiji rice cake I bought in Beijing’s famous Niu Street was quite soft the next day, but the noodles at his home didn’t seem to be pure glutinous rice. The stickiness was far worse. Could it be rice noodles?
It's better to make it by yourself, it's real, and it's delicious.
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