Beijing Snack Cooking: Soybean Flour and Glutinous Rice Dough Preparation

Red beans 150g
Soybean flour 250g

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Glutinous rice flour 250g

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Water 250g

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1. Wash the red beans, then soak them in sufficient water for over 3 hours.

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2. Place the soaked red beans into a pot, add rock sugar and water.

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3. It is advisable to add the water all at once. Bring to a boil over high heat, then reduce to low heat and simmer for over 1 hour.

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4. After half an hour, stir occasionally to prevent sticking to the pot. Continue until the water has evaporated and the red beans are thoroughly cooked.

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5. Turn off the heat, add sweet osmanthus syrup, and mix well.

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6. When slightly warm, use a spoon to press the cooked red beans into a paste.
7. Place the soybean flour into a flat-bottomed pan and stir continuously over low heat.

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8. Continue until the soybean flour turns a light brown color and emits a distinct bean aroma.

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9. Sift the roasted soybean flour and let it cool.

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10. Put glutinous rice flour into a bowl, add water, and stir constantly with chopsticks to evenly absorb the water.

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11. Knead the hydrated glutinous rice flour into a dough, then flatten it in the bowl.

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12. Cover the bowl with plastic wrap, place it in a steamer, and steam over high heat for 20 minutes. Remove and let it cool until warm.

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13. Sprinkle a small amount of the roasted soybean flour onto a cutting board.

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14. Place the warm glutinous rice dough on the soybean flour, sprinkle another layer of soybean flour on top, and roll it back and forth, up and down, left and right with a rolling pin.

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15. Roll the glutinous rice dough into a 0.5cm thick sheet, spread red bean paste evenly on top, and smooth it out.

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16. Tightly roll from one end to form a cylindrical shape.

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17. Cut the rolled soybean flour cake into sections, each approximately 4 cm in length.

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18. Evenly sprinkle the remaining soybean flour over the surface of the cake. The dish is now complete.

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