Old Beijing Donkey Rolling

Old Beijing Donkey Rolling

by Gourmet Princess Hideri

4.6 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

2

I am a Beijing girl who was born and raised in Beijing, so I have feelings for everything in Beijing, especially snacks. I always came to sell donkey rolls in the alleys since I was young. Back then, the donkey rolls were all handmade by the masters. It’s delicious, so now, whenever I want to eat, I’ll make it myself. It’s much better than the ones bought outside.

Ingredients

Old Beijing Donkey Rolling

1. Pour the granulated sugar into the glutinous rice flour and mix well

Old Beijing Donkey Rolling recipe

2. Add warm water and stir while pouring

Old Beijing Donkey Rolling recipe

3. Start and make dough without dry powder

Old Beijing Donkey Rolling recipe

4. Brush the bottom of the pan with oil and spread the dough flat in the pan

Old Beijing Donkey Rolling recipe

5. Steam in the pot, steam for 15-20 minutes after boiling

Old Beijing Donkey Rolling recipe

6. Spread the cooked soybean flour on the chopping board

Old Beijing Donkey Rolling recipe

7. Stir the steamed dough with chopsticks while it is hot and take it out

Old Beijing Donkey Rolling recipe

8. Roll out into slices about half a centimeter thick

Old Beijing Donkey Rolling recipe

9. Spread the prepared red bean paste evenly on the dough

Old Beijing Donkey Rolling recipe

10. Roll up from the bottom up

Old Beijing Donkey Rolling recipe

11. Cut into small pieces about 2.5 cm wide

Old Beijing Donkey Rolling recipe

12. Sift a layer of cooked soybean powder on the surface

Old Beijing Donkey Rolling recipe

Tips:

1. The dough is very sticky, so use more soybean flour
2. If the bean paste is too dry to spread, you can add some water to dilute it

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