Taro and Red Bean Donkey Roll

Name: Taro and Red Bean Donkey Roll
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 55g Glutinous rice flour; 80g water; 60g Taro filling; 25g Red bean and lotus seed filling; 30g Cooked Soy Flour; 8g butter

by Soft blue crystal

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Donkey roll is one of the traditional snacks in old Beijing and Tianjin Wei. Because the soybean noodles sprinkled in the final 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 outer layer of the prepared "donkey roll" is full of bean noodles, golden yellow, sweet bean filling, soft in the mouth, unique flavor, the bean filling melts in the mouth, sweet and sweet, and the soybean noodles can not be chewed after being put in the mouth. The finest products are the best, and they are traditional flavor snacks suitable for all ages. "

Ingredients

Taro and Red Bean Donkey Roll

1. Prepare the original ingredients.

2. Pour the water-milled glutinous rice flour into a mesh sieve and sieve.

3. Add water.

4. Mix the batter thoroughly.

5. Then put it in the microwave and heat for 1 minute, take it out and stir it, continue to heat for 50 seconds, the whole is cooked.

6. When the glutinous rice ball is not hot, add butter and knead well.

7. The stickiness of the glutinous rice ball is very strong, grab it and then fall, repeatedly making the glutinous rice ball more chewy.

8. Coat the surface of the glutinous rice ball with a layer of cooked glutinous rice flour.

9. Use a rolling pin to roll out the glutinous rice ball into a rectangular shape.

10. Squeeze a taro filling on one end of the glutinous rice crust.

11. Put another piece of red bean and lotus seed filling.

12. On the top, squeeze another taro filling and smooth it with the back of a spoon.

13. Roll up from the stuffed end, and roll out the skin on the end edge a bit thinner.

14. Roll it up tighter until it's finished, and pinch the seal tighter.

15. Finally, roll it in the cooked soy flour, so that the surface is covered with soy flour.

Tips:
1. If the glutinous rice ball keeps shrinking during rolling, roll it out and relax for a few minutes so that it will not shrink.
2. It can also be steamed, it takes about 15 minutes to steam. It's easy to use a microwave oven.
3. The fillings I use are all ready-made, you can use homemade or buy ready-made in the supermarket.