Donkey rolling

Overview

Bean flour cake, commonly known as donkey rolling, is one of the famous traditional snacks in old Beijing.

Stir-fry the soybean noodles in a pot over low heat until they become light brown. (You can make this amount several times.)
Pour into a basin, add appropriate amount of powdered sugar, mix well, and set aside.
Pour glutinous rice flour into another basin and pour water little by little.
Then knead into a smooth dough. Grease a basin with some oil and put the dough in it. Pour water into the pot, put on the steamer, cover the pot, and steam for twenty minutes. (Greasing the oil in the basin will make it easier to remove after the dough is steamed)
Steamed glutinous rice dough after 20 minutes.
Sprinkle a layer of previously fried soybean noodles on the kneading mat.
Use a rolling pin to roll it a few times to break up the coarse particles.
Put the steamed dough on top and use a rolling pin to roll it into a uniform large piece.
Then spread the red bean paste evenly.
Carefully roll up and cut into pieces.
Done.