Millet Lvdagur (Glutinous Rice Rolls with Sweet Bean Flour)

2025-01-22 02:59:46 206

I always think that Lvdagur (Glutinous Rice Rolls with Sweet Bean Flour) is a roll of glutinous rice jelly cake, ha ha! When I was a child, it was difficult for families in the north to often eat white glutinous rice, millet (also known as big yellow rice) noodles, and cakes that were squeezed into flat pieces or small bowls, but some people sold them. As a coarse grain, its taste is not as smooth as glutinous rice. When eaten, it has a slightly spicy sensation in the throat and a slightly bitter taste. But for me, who likes this kind of sticky Dim sum, this is good. Besides, coarse grain has its own primitive and simple flavor< br>

Details of ingredients

Millet and rice250 grams (yellow rice)
Red bean soup160 grams (homemade sugar free)
water275 grams

Technique

difficultyintermediate
workmanshipother
tasteSweetness
timean hour

Steps to make Millet Lvdagur (Glutinous Rice Rolls with Sweet Bean Flour)

Wash 250g of yellow rice and soak it in 275g of water for one hour. I don't add sugar, and I will use sugar powder as the powder for the donkey to roll, so I don't put sugar in the front. The traditional white glutinous rice Lvdagur (Glutinous Rice Rolls with Sweet Bean Flour) is to roll soybean flour cooked flour. This donkey is already yellow, roll white flour.
2. Put the rice with water into the inner tube of the bread machine and start the rice cake program. Without a machine, I had to buy rhubarb Rice noodles, add water and soft, and steam them in a pot. The bread machine can steam and knead the dough first, it's really convenient! I usually don't want to buy current flour because I'm afraid it's impure, and I'm even more afraid it's flour ground from poor quality rice. In fact, this feeling of distrust towards others is not good at all, tormenting each other, but reality is ruthless, sigh.
My bread maker takes about an hour and a half to make rice cakes, and when it comes out, it's kneaded and chewy enough to make rice cakes, which suits my taste perfectly. After preparation, take it out and knead it into a ball on a table sprinkled with powdered sugar. This is a hard and chewy rice cake that can be kneaded into a ball and is slightly sticky to the hand. If you like something very soft and sticky, you need to add more water when steaming. I think it can be added to 300 grams of water.
Roll it into large pieces, with a thickness of 3-4 millimeters. Whatever you like.
5. Find another board, lay plastic wrap on it, and spread the bean paste on top, which is probably a little smaller than the noodle just now.
6. Gently pick it up, snap it back onto the dough sheet, and remove the cling film. Slightly adjust and apply evenly. Actually, I used a relatively dry bean paste filling this time. Just apply it directly on the dough, which is more suitable for softer fillings.
Roll it up, dip it in powdered sugar, and cut it into pieces. This hard one is particularly easy to operate, much easier than the soft one. That's right, if you can't digest it or don't like hard ones, it's better to make them soft and sticky.
Alright, let's start eating. I take pictures while eating.
9. This bean paste is homemade and sugar free. It's perfect for my taste, after all, the dough is also coated with powdered sugar when kneading. If you love sweetness, you can use sweet bean paste.