Old Beijing Traditional Snack-donkey Roll

Name: Old Beijing Traditional Snack-donkey Roll
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g Glutinous rice flour; 100g Red bean paste; 150g Soy flour; 5g Salad oil

by Cat Shadow Food

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

"The Miscellaneous Odes of Yandu Small Food" says: "The filling of brown sugar and water is cleverly arranged, and the yellow noodles are buried in a ball of beans. What is the matter with the group calling "donkeys rolling", so this kind of food can be "donkeys rolling", which is a bit humorous. When it comes to eating donkeys, they are all labeled "Beijing snacks." For me, they are basically the same type of food as the southern rice cakes, green fruits, and Korean-made rice cakes, but the way they do it is different.
The earliest memory of donkey rolling comes from the taste I tasted in Niujie when I first came to Beijing. I can’t think of the connection between the name of donkey rolling and its soft and waxy appearance covered with soybean flour. But for the light sweetness of the donkey tackling bean paste filling, the soft waxy glutinous rice and the taste of QQ, after eating it, I would suck on the fingers of the soy bean noodles from time to time..., I think it's still so delicious now.
I have been working hard to learn all kinds of food practices, and share the perfect food products with my friends around. It goes without saying that this kind of fun is greater than writing a plan to get the customer’s approval, or to get a share. Unexpected awards come with confidence. One day, I talked to my classmates about buying a donkey to roll around in college, but I suddenly remembered this snack that I hadn't made for a long time. Memories were originally a private world for everyone, although you can still taste the childhood of many people in Niujie. But now in busy days, there is no time to go to Niujie to find the taste of the long-lasting, so I can only make a donkey that tastes the same as Niujie at home.

Ingredients

Old Beijing Traditional Snack-donkey Roll

1. Put 300G glutinous rice flour into a basin and add water to form a finished dough with a softness and hardness similar to that of dumpling skin.

Old Beijing Traditional Snack-donkey Roll recipe

2. At the same time, fry the soy flour for later

3. Make up the glutinous rice flour and set aside, put some salad oil on the bottom of the dish, put the dough on the plate, and wrap it with plastic wrap and put it in a cage. In this step, you also need some salad oil on the plastic wrap. Otherwise, the steamed glutinous rice ball will not be easy to take off.

4. Steam the glutinous rice ball on high heat for about 25 minutes, and wait until it is warm enough on the panel. To facilitate cleaning, you can first spread a layer of plastic wrap, and then spread the fried soy flour on the plastic wrap, roll the glutinous rice ball on the soy flour with a rolling pin, spread the bean paste filling on top, and loose some at the same time Sesame

5. Slowly roll up the glutinous rice skin covered with red bean paste from one side, and keep it as tight as possible during the rolling process. The donkey rolls produced in this way are richer and have a better taste.

6. Cut the rolled glutinous rice skin with a knife and it is ready to eat.

Tips:
1. Since glutinous rice is a sticky food, the elderly, children, or people with poor stomach should eat less as much as possible
2. Donkey rolls that can't be eaten can be placed in a closed box in a refrigerated environment to avoid hardening of the skin and affect the taste.