Kidney Bean Roll

Name: Kidney Bean Roll
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some White Beans; Some Red bean paste; Some White sugar

by kiss war girl

4.7 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Kidney bean roll is one of the most traditional snacks in Beijing. It has a soft and delicate taste and sweet and refreshing fillings. It melts in the mouth but leaves a strong aroma of beans, which is a long aftertaste. As for the life experience of kidney bean rolls, it is worth talking about carefully. Kidney bean rolls not only have the aura of palace snacks like many Beijing snacks, but their identity is even more legendary. It is said that one day, when Cixi was enjoying the cool in Jingxinzhai in Beihai, she suddenly heard a scream outside the red wall, and she asked, "What is that for?" The servant replied: It was selling kidney bean rolls. When Cixi heard that this thing was fresh, he asked the errand to call in that person. The hawker selling kidney bean rolls was very clever, so he knelt down and presented his own kidney bean rolls for Cixi to taste. As soon as Lafayette Cixi ate it, this kidney bean roll was really sweet and refreshing, and it melted in the mouth, and he liked the taste of kidney bean roll. So he left this person in the palace and made kidney bean rolls specifically for her.
This kidney bean roll was introduced to the palace from the people, and then passed back to the people from the palace. It can be described as a tortuous life experience. Today, kidney bean rolls are rarely seen on the market. "

Ingredients

Kidney Bean Roll

1. Wash kidney beans, soak them in boiling water overnight, and peel them.

2. Boil the water in the pot and pour the kidney beans, to remove the white foam that floats during the boiling process.

3. Adjust to medium and low heat and continue to cook until the kidney beans are blooming and crisp.

4. Remove and control the moisture, put on a steamer and steam for another 20 minutes.

5. Filter the kidney bean petals with a fine sieve into small filaments.

6. Pour it on a clean damp cloth, wrap it up and knead it repeatedly to form a muddy ball.

7. Repeatedly smooth with a smooth knife surface, and cut off the corners to a rectangular shape.

8. Spread a layer of fine bean paste on the mashed kidney beans and sprinkle with sugar in the center.

9. Pick up the cloth and roll it up from both ends and meet in the middle.

10. Form into a cylindrical shape, lightly press with both hands for shaping.

11. Cut off the edges that are uneven at both ends, then cut into pieces and serve on a plate.

Tips:
1. When cutting kidney bean rolls, put a little bit of water on the knife to avoid sticking the knife.

2. The sieved kidney bean paste should not be wet, otherwise it will be difficult to handle later.