Old Beijing Donkey Rolling

Name: Old Beijing Donkey Rolling
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 200g Glutinous rice flour; 200g water; Some Red bean paste; 100g Soybean Noodles

by Shredded Potato Burrito

4.8 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

5

Donkey roll is one of the traditional snacks in old Beijing. Because the soybean noodles sprinkled at the end of the production process are like the waves of loess raised when the wild donkey Sahuan rolls in the outskirts of old Beijing, it is named "Donkey Roll". 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.
There are a lot of materials on the market now, so glutinous rice flour is used to make donkey rolls. Today I also used glutinous rice flour to make a donkey roll.

Ingredients

Old Beijing Donkey Rolling

1. Mix glutinous rice flour and water with a ratio of 1:1 with chopsticks to form a thicker batter

2. Dip your hands in water and pat flat

3. Put it in a steamer and steam for 20 minutes after the water is boiled

4. Use chopsticks to stir the steamed batter while it is hot

5. Stir-fry the soybean noodles while steaming the glutinous rice noodles. About 100g of soy noodles is enough

6. Sprinkle soybean noodles on the chopping board

7. Dry the cooked batter until it is warm, take it out and put it on the soybean surface on the chopping board

8. Roll the bean noodles and tidy up

9. After rolling into a rectangle about half a centimeter

10. Coated with a layer of red bean paste filling. I use red bean paste from the supermarket, so I can make this by myself

11. Roll up

12. Cut into small pieces, sprinkle a layer of soy flour on the surface and you're done

Tips:
1. Slowly fry the soybean noodles over a low heat until golden brown, preferably through a sieve;
2. When rolling the dough, sprinkle more soybean noodles to prevent sticking together.