Donkey rolling

Overview

Donkey rolling is one of the traditional snacks in old Beijing and Tianjin. The finished product has three distinct colors of yellow, white and red, which is really beautiful. Because the soybean noodles sprinkled in the final production process are like the loess thrown up by wild donkeys rolling around in the suburbs of old Beijing, hence the name Donkey Rolling. After making it, I felt like I never wanted to touch the glutinous rice again. It was so sticky that I couldn’t shake it off, but it still tasted quite delicious.

Tags

• staple food
• home cooking
• clear water
• glutinous rice
• soybeans
• bean paste

Ingredients

Steps

1. 1 Crush the soybeans with a food processor and stir-fry until cooked. Be sure to use medium-low heat, otherwise they will become mushy.

   

2. 2 Place the glutinous rice in a food processor and grind into glutinous rice flour. Prepare water.

   

3. 3 Slowly pour the water into the glutinous rice flour and mix evenly to make a moist and soft dough, or make it into a paste. In short, the water should be sufficient.

   

4. 4 Steam in a steamer for 30 minutes.

   

5. 5 After steaming, take it out to cool and put it in a plastic bag (cling film will also work).

   

6. 6 Roll out into even large pieces.

   

7. 7 Tear off the upper layer of fresh-keeping bag.

   

8. 8 Spread a layer of soy flour.

   

9. 9 Turn over, with the side covered with soybeans facing down, tear off the plastic wrap, and spread an even layer of red bean paste.

   

10. 10 Roll it up evenly and tightly.

    

11. 11 Cut into sections.

    

12. 12 Serve on a plate