Donkey Rolling

Name: Donkey Rolling
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Glutinous rice flour; 150g Sticky rice; 650g Milk (or water); 50g Sugar; 250g Red bean paste; Some Cooked Soy Flour

by Gourmet temptation to greedy cats

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Donkey rolls are made of soy flour, glutinous rice flour and red bean paste rolls. When making, the filling should be evenly rolled, the layers are distinct, and the outer layer is filled with soybean flour. The bean filling is sweet, the entrance is soft and unique, and it is suitable for all ages. Suitable traditional flavor snacks, simple ingredients, easy to operate, we often make them at home. "

Ingredients

Donkey Rolling

1. Mix glutinous rice flour, sticky rice flour, milk, and sugar.

2. Pour into a thinly oiled dish.

3. Cover the rice porridge with a plate (to prevent water vapor from dripping off the rice porridge), put it in a pot, boil the water on a high fire, and steam on a medium heat for about 30 minutes (adjust the steaming time according to the thickness of the rice porridge, and the surface of the rice porridge) Hardened and cooked).

4. Take out the steamed glutinous rice cake and let it cool slightly.

5. Use a scraper to harvest the glutinous rice cake into a ball.

6. Wearing disposable gloves, rub the glutinous rice ball repeatedly with both hands until it has a certain degree of toughness, so that the rolled glutinous rice skin will be soft.

7. Spread a piece of plastic wrap on the chopping board and a layer of cooked soybean powder.

8. Put the kneaded glutinous rice ball, and spread a layer of cooked soybean flour on the surface.

9. Spread a piece of plastic wrap on the dough.

10. Roll out a rectangular dough sheet and spread a layer of red bean paste filling.

11. Roll up.

12. Cut into pieces and serve on a plate.

13. Soft and sweet, nutritious and delicious.

Tips:
The steamed glutinous rice dough should be repeatedly kneaded until it has a certain degree of toughness, so that the rolled glutinous rice skin is soft.