glutinous rice rolls stuffed with red bean paste

Firstly, make soybean flour. Put the dried soybeans into the dry grinding cup of the blender and use the dry grinding function to grind them into fine yellow soybean flour (yellow soybean powder). PS: Generally speaking, dried soybeans do not require special cleaning. If you are not confident, you can choose organic dried soybeans or dry dried soybeans after cleaning (washed dried soybeans cannot be directly ground into powder, they must be dried).

2. Put the ground soybean flour into the pot and slowly stir fry over low heat.

3. Stir fry continuously until the soybean flour is cooked and emits a fragrant aroma. Continue stir frying until the yellow bean flour turns into the yellow brown color shown in the picture (with a slight burnt smell, but don't really stir fry it, fry the color darker). Cool the stir fried bean flour before use.

4. Then make the bean paste filling. After the red bean is washed, pour it into the broken cup of the wall breaker, add 420 grams of water, and select the "soft Congee" program (red bean does not need to be soaked in advance)* Be careful not to choose soybean milk or other procedures that will break the wall at a high speed, or the final mixture will be too thick to be stirred evenly. You need to add sugar after cooking Congee, which will dilute the mixture after melting, and then you can use the wall breaking function* If your wall breaking machine does not have the function of "soft Congee", please select the similar porridge and soup making procedures on the wall breaking machine.

5. After cooking, red beans will be boiled into thick porridge. Immediately add granulated sugar while hot and stir slightly to dissolve the sugar. At this time, the texture of red bean Congee will become thin.