Beijing style snack Lvdagur (Glutinous Rice Rolls with Sweet Bean Flour) rice cake, made with bean paste, try three flavors

1. Wash and drain the wok, then add an appropriate amount of raw soybean flour over low heat. Keep the heat low throughout the entire process and stir fry continuously until the color of the soybean noodles darkens and the bean aroma wafts out. Turn off the fire.

2. Take an appropriate amount of red beans. Soak in cold water for 4-8 hours. Put the soaked beans into a small pot and add enough water, preferably more than less.

3. Bring to a boil over high heat, reduce the heat and cook until soft and tender, then drain the soup. Use a blender to mash the cooked red beans. Add an appropriate amount of cooking oil (I use corn oil, salad oil, peanut oil, etc.) to the wok, and pour in the bean paste.

4. Stir fry the oil and bean paste evenly, add 3 tablespoons of brown sugar, and continue to stir fry. Wait for the moisture in the bean paste in the wok to dry and the color to darken before removing it from the wok. Does it look the same as the bagged Red bean soup in the supermarket?

5. 300g of glutinous rice flour, 75g of corn starch, 75g of honey, 50g of edible oil (my corn oil), about 400ml of water, mix well, and make a paste similar to thick yogurt or paste (it will flow slowly when picked up with a spoon, and can be stacked and shaped in a short time after falling)

6. Bring the steamer to a boil, pour the batter into a deep plate (apply a thin layer of oil to prevent sticking), and steam over high heat on a steamer for 15 minutes. Until it becomes thick and firm. Take it out and let it dry until it's not too hot, then the sticky cake noodles are ready.

7. Take half of the steamed hot noodles and put them into a medium sized preservation bag. Use a rolling pin to roll them into pieces about 0.8 centimeters thick. Put the other half of the hot noodles in another plastic bag for later use. Connect the rolled out noodles with the fresh-keeping bag, cut them in half with a knife, and then carefully cut open the bottom of the fresh-keeping bag with scissors.

8. Rub the Red bean soup into finger thick strips and place them on the edge of the noodles. Roll up the noodles in a cling bag, push and remove the cling bag until they are rolled into a roll. The cling bag will also be wrapped around the sticky cake roll. Use the same method to make the remaining half of the hot noodles into sticky cake rolls. After finishing the roll, organize it to ensure even thickness.

9. Take an appropriate amount of stir fried soybean flour and sprinkle it on the cutting board. The best step is to play with it. Hehe, the donkey starts rolling - remove the fresh-keeping bag, roll the sticky cake on the soybean flour a few rolls, and dip it evenly.

10. I made three flavors this time: classic soybean powder, matcha powder, and black sesame powder.

11. The taste is very good, sweet, soft and sticky with a hint of Q. Cut into small pieces and serve on a plate~(^ o ^)/~