Donkey Rolling

Name: Donkey Rolling
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g Glutinous rice flour; Some Soybean Noodles; Some Red bean paste; 145g water

by Silence into a poem

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Donkey Rolling, also called bean noodle cake, is a very famous snack, soft and chewy, sweet and not greasy.

Often on the way to get off work, I will make a special turn, go to a street corner to buy a donkey to roll, and go home to share with my family. Why do we like this bite! Yesterday at the weekend, I went to the supermarket to buy soybean noodles, glutinous rice noodles and red beans. I didn't say anything about it. In fact, I had already made up my mind to be a donkey roll. This thing is delicious and easy to make. If you don't believe it, you can watch it.

Ingredients

Donkey Rolling

1. Stir-fry the soybean noodles first, put the soybean noodles in the wok, stir fry on low heat, and stir constantly

2. Stir-fry until the aroma of beans comes out, and the color of the noodles changes from very light yellow to light brown. Be careful not to overheat, you can taste it to identify the heat. Let cool after turning off the heat for later use

3. Put the glutinous rice flour in a large bowl and add water. Note that it is not warm or hot water. Stir well, then put it in a steamer and steam for about 15 minutes until cooked. Please try to choose a large-caliber container to steam, reduce the thickness, save time and firepower

4. After turning off the heat, do not open the lid immediately to prevent it from hardening. When it cools down naturally, it will no longer be hot. Then proceed to the next step

5. Soybean powder is sieved, this step can not be saved, for the taste

6. Sift a layer of soybean powder evenly on the chopping board

7. Put the glutinous rice ball that is not too hot on the chopping board, and sift a layer of soy flour on top to prevent sticking

8. Roll out the glutinous rice dough into a rectangular dough sheet of uniform thickness, and cover with red bean paste filling

Tips:
1. Frying soybean noodles is a patient work, no technique, remember to stir fry on low heat and constantly;
2. The amount of glutinous rice flour and water is basically one-to-one;
3. As long as the steamed glutinous rice dough is not too hot, roll it out. Don't wait for it to cool completely, otherwise it will become hard and cannot be rolled out;
4. It is best to make red bean paste by yourself. First, it is hygienic, and second, you can control the sweetness. How to make it yourself, please see my previous work;
5. It is recommended to cook and eat now, otherwise it will harden and lose the taste.