Cherry & Dennis Helper Habitat

Beijing Glutinous Rice Rolls with Soybean Flour

北京驢打滾

Beijing Glutinous Rice Rolls with Soybean Flour — finished dish

Total time: 55 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

A soft rice sheet is rolled with red bean paste and coated in ready-to-eat roasted soybean flour.

01

Ingredients

Main ingredients

200 g glutinous rice flour
180 g ready-to-eat red bean paste
50 g ready-to-eat roasted soybean flour
240 ml water
20 g sugar

Recipe cooking oil

10 ml cooking oil

Beijing Glutinous Rice Rolls with Soybean Flour — ingredients

02

Tools

mixing bowl
measuring spoons
measuring jug
heatproof steaming plate
pastry brush
steamer
oven gloves
spatula
cutting board
kitchen knife
serving plate

Beijing Glutinous Rice Rolls with Soybean Flour — tools

03

Steps

Beijing Glutinous Rice Rolls with Soybean Flour — Check soybean flour is roasted and ready to eat; do not use raw soybean flour

Step 1

Check soybean flour is roasted and ready to eat; do not use raw soybean flour

Check soybean flour is roasted and ready to eat; do not use raw soybean flour.

Beijing Glutinous Rice Rolls with Soybean Flour — Combine rice flour and sugar

Step 2

Combine rice flour and sugar

Combine rice flour and sugar.

Beijing Glutinous Rice Rolls with Soybean Flour — Add water gradually and stir into a smooth batter without dry flour

Step 3

Add water gradually and stir into a smooth batter without dry flour

Add water gradually and stir into a smooth batter without dry flour.

Beijing Glutinous Rice Rolls with Soybean Flour — Brush a shallow heatproof plate with half the oil and pour in the batter

Step 4

Brush a shallow heatproof plate with half the oil and pour in the batter

Brush a shallow heatproof plate with half the oil and pour in the batter.

Beijing Glutinous Rice Rolls with Soybean Flour — Bring steamer water to a boil and place the batter plate on the rack

Step 5

Bring steamer water to a boil and place the batter plate on the rack

Bring steamer water to a boil and place the batter plate on the rack.

Beijing Glutinous Rice Rolls with Soybean Flour — Steam for 20 minutes until the centre is set with no white raw batter

Step 6

Steam for 20 minutes until the centre is set with no white raw batter

Steam for 20 minutes until the centre is set with no white raw batter.

Beijing Glutinous Rice Rolls with Soybean Flour — Remove with gloves and cool 10 minutes until safe to handle

Step 7

Remove with gloves and cool 10 minutes until safe to handle

Remove with gloves and cool 10 minutes until safe to handle.

Beijing Glutinous Rice Rolls with Soybean Flour — Scrape out the dough and knead in remaining oil until smooth

Step 8

Scrape out the dough and knead in remaining oil until smooth

Scrape out the dough and knead in remaining oil until smooth.

Beijing Glutinous Rice Rolls with Soybean Flour — Dust a clean board with half the soybean flour and press dough into a 25 by 20 cm sheet

Step 9

Dust a clean board with half the soybean flour and press dough into a 25 by 20 cm sheet

Dust a clean board with half the soybean flour and press dough into a 25 by 20 cm sheet.

Beijing Glutinous Rice Rolls with Soybean Flour — Spread bean paste evenly, leaving a 1 cm border

Step 10

Spread bean paste evenly, leaving a 1 cm border

Spread bean paste evenly, leaving a 1 cm border.

Beijing Glutinous Rice Rolls with Soybean Flour — Roll snugly from the long edge and coat with remaining soybean flour

Step 11

Roll snugly from the long edge and coat with remaining soybean flour

Roll snugly from the long edge and coat with remaining soybean flour.

Beijing Glutinous Rice Rolls with Soybean Flour — Moisten a knife lightly with water, cut into twelve pieces and serve cut-side up

Step 12

Moisten a knife lightly with water, cut into twelve pieces and serve cut-side up

Moisten a knife lightly with water, cut into twelve pieces and serve cut-side up.

Common mistakes

Soybean flour cannot disguise undercooked dough; steam it until fully cooked.

Tips

Roll while warm; an overly thick filling squeezes out. Contains soy; check the eater can manage the sticky chewy texture.