Donkey Rolling

Donkey Rolling

1. Pour 80g of prepared soybean noodles into the wok and stir fry over low heat.

(Small fire, be sure to make a small fire, keep stir fry, don't fry it~)

2. Stir-fry until the color turns yellow and you can smell the aroma of soy noodles, as shown below.

3. Prepare 170g glutinous rice flour, 130g warm water, and mix into dough.

4. Brush the dish with a layer of oil to prevent sticking. Put the dough in the dish and squash, and steam for 15 minutes on medium heat.

(The purpose of flattening the dough is for faster steaming)

5. Put the steamed glutinous rice dough aside and let it dry until it is not hot.

(There will be steam water in the steamed dough tray, remember to pour it out)

6. Sprinkle an appropriate amount of cooked soybean noodles on the panel.

7. Take out the glutinous rice dough from the plate and place it on the soybean noodles. In order to prevent sticking when rolling, I spread a layer of plastic wrap on the dough.

(The plastic wrap is better to be bigger, because the dough gets bigger and bigger)

8. Roll out the dough as thinly as possible, remove the plastic wrap, and sprinkle some cooked soybean noodles.

9. Then apply a layer of red bean paste.

10. Roll up from one end, and roll on the cooked soybean noodles while rolling.

(If you think there is less soy noodles, you can sprinkle more)

11. Just cut it and you can eat it.

12. Look, this is the done donkey rolling, cute~

Tips:

1. The red bean paste bought in the supermarket is very sweet, so there is no need to add additional sugar

2. It is best to finish the donkey roll that is done on the same day, it will not taste good overnight, the taste will become hard