Donkey Rolling

Name: Donkey Rolling
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Glutinous rice flour; 30g corn starch; 30g Powdered sugar; 40g Corn oil; 180g Shimizu; Some Red bean paste; Some Soybean Noodles

by Ali's Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

"Donkey roll" is a long roll made with yellow rice stuffing. Soybean noodles are placed under the roll. When eating, the long roll is rolled on the bean noodles, which looks like a donkey rolling, hence the name. The raw materials of "Donkey Roll" are rhubarb rice noodles, soybean noodles, Chengsha, sugar, sesame oil, osmanthus, green and red silk and melon kernels. Its production is divided into three processes: blank making, filling and forming. The prepared "Donkey Roll" is covered with bean noodles on the outer layer, which is golden yellow, with sweet bean filling, soft in the mouth, and unique flavor. It is a traditional snack for all ages.

Ingredients

Donkey Rolling

1. All raw materials are well scaled and ready

2. Dry and mix separately. Add corn oil and water. The water should be added with different brands of glutinous rice flour. The water absorption is different. Pour most of the water first, and add the remaining 30-40 grams in several portions.

3. Adjusted to such a slightly viscous, smooth flow, dripping with patterns but will disappear immediately

4. Cover with plastic wrap and steam for 20 minutes

5. Looking at the bottom, the glutinous rice dough is all transparent and steamed without white liquid.

6. Shovel out the dough while it is hot, and roll it out in a fresh-keeping bag

7. Spread the red bean paste evenly

8. Roll it up, sprinkle soybean noodles on the surface, cut into sections and eat it

Tips:
Tips:
1. Different brands of glutinous rice flour have different water absorption capacity. Pour most of the water first, and add the remaining 30-40 grams in several portions.
2. The purpose of steaming on the pot with the plastic wrap is to prevent water vapor from dripping into the dough, causing too much moisture in the dough and too much viscosity. The steamer needs to boil water beforehand, and put the glutinous rice paste when the steamer is full of steam