glutinous rice rolls stuffed with red bean paste

2024-07-12 14:58:48 863

Lvdagur (Glutinous Rice Rolls with Sweet Bean Flour), an old Beijing snack, is also called bean flour cake. It is soft, glutinous and sweet! This old Beijing snack is easy to make, not time-consuming, and has a high appearance. It's almost the holiday season, and when family and friends gather, add an old Beijing snack and show off your skills~

Details of ingredients

Water milled glutinous Rice noodles250 grams
Soybean Noodles100 grams
Bean paste filling300 grams
water250 grams

Technique

difficultybeginner
workmanshipsteam
tasteSweetness
timeHalf an hour

Steps to make glutinous rice rolls stuffed with red bean paste

1. Ingredients: 250g of water milled glutinous rice flour, 100g of soybean flour, 300g of bean paste filling Accessories: 250g of water
Mix glutinous rice and water together, and stir with chopsticks to make a very thick paste.
3. Put the mixed glutinous rice paste into a steamer and place a plate on top of the container to prevent steam from dripping into it. Steam over high heat for 20 minutes.
4. Heat in a non stick pan without oil or water, add soybean flour and stir fry over low heat. (When stir frying soybean flour, do not leave and keep flipping it to prevent it from sticking.)
5. If the color darkens and you can smell the aroma of beans, it's okay. Let it cool and set aside. If it takes too long, it will stick, be careful.
6. To process the bean paste filling, put it into a fresh-keeping bag and roll it into bean paste slices for later use. (The purchased bean paste filling is usually thick and difficult to apply, this method is very convenient and even.)
7. Turn off the heat and stir a few more times while it's still hot. Then let it warm up and feel it's not too hot to touch. You can proceed to the next step.
8. Turn off the heat and stir a few more times while it's still hot, then let it warm up. If it feels warm to the touch and not too hot, you can proceed to the next step.
Roll the glutinous rice balls into a relatively regular rectangular thin skin.
10. Spread the rolled out bean paste from (6) on the glutinous rice skin.
11. Roll it up from one end, roll it into a strip, and sprinkle some soybean powder on the surface (haha, the roll is quite thick, it's a big fat person)
12. Cut into small pieces, sprinkle some bean flour, and you can set it on a plate. On the same day of cooking and eating, it's super sticky, with bean fragrance and lips and teeth intertwined, it's simply amazing.
13. The finished product is super sticky and won't harden even the next day, but you can't wait until the next day. The disc will be ready soon.
14. Finished products.