Lvdagur (Glutinous Rice Rolls with Sweet Bean Flour) with Taro and Red Bean

2024-05-14 02:58:49 1061

Lvdagur (Glutinous Rice Rolls with Sweet Bean Flour) is one of the traditional snacks in old Beijing and Tianjin. It is named "Lvdagur (Glutinous Rice Rolls with Sweet Bean Flour)" because the soybean flour sprinkled in the final production process is like the waves of loess raised by wild donkeys in the suburbs of old Beijing. The outer layer of the prepared "Lvdagur (Glutinous Rice Rolls with Sweet Bean Flour)" is covered with bean flour, which is golden yellow. The bean flavor filling is sweet, soft and distinctive. The bean filling melts immediately in the mouth and tastes sweet. After the soybean flour is put into the mouth, it can not be chewed. Fine food is the best. It is a traditional snack suitable for all ages.

Details of ingredients

Glutinous rice flour55g
water80g
Taro filling60g
Red Bean and Lotus Seed Filling25g
Cooked soybean powder30g
butter8g

Technique

difficultybeginner
workmanshipother
tasteSweetness
timeHalf an hour

Steps to make Lvdagur (Glutinous Rice Rolls with Sweet Bean Flour) with Taro and Red Bean

1. Prepare the original ingredients.
2. Pour the water milled glutinous rice flour into the mesh screen for sieving.
3. Add water.
4. Mix the batter evenly by flipping it over.
5. Then heat it in the microwave for 1 minute, take it out and stir it. Continue heating for 50 seconds, and the whole dish will be cooked.
When the glutinous rice balls are not hot to the hands, add butter and knead well.
7. The sticky nature of glutinous rice balls is very strong. Grasping and then dropping them repeatedly makes the glutinous rice balls more elastic.
8. Wrap the surface of glutinous rice ball with a layer of cooked glutinous Rice noodles.
9. Use a rolling pin to roll out the glutinous rice ball and shape it into a rectangle.
10. Squeeze a piece of taro filling onto one end of the glutinous rice skin.
11. Place another red bean and lotus seed filling.
12. At the top, squeeze another piece of taro filling and smooth it with the back of a spoon.
13. Roll up from the end with filling, and roll out the skin at the edge of the tail a little thinner.
14. Roll it tightly until it is finished, then pinch the seal tightly.
15. Finally, roll the cooked soybean flour in a circle until the surface is covered with soybean flour.