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Chinese Name: 驴打滚
English Name: Glutinous Rice Rolls with Sweet Bean Flour; Donkey Roll
Category: Snack小吃
Main Ingredients: Glutinous rice flour
Glutinous Rice Rolls with Sweet Bean Flour驴打滚 is one of the traditional snacks in Northeast China, old Beijing北京, and Tianjin天津. The finished products are yellow, white, and red, which are very beautiful. Because the soybean flour sprinkled in the final production process is like the waves of loess raised by wild donkeys rolling in the suburbs of old Beijing, it is named “Donkey Rolling”.
The raw materials of Donkey Roll include big yellow rice noodles, soybean noodles, Chengsha澄沙, sugar, sesame oil, osmanthus, green and red silk, and melon seeds. Its production is divided into three processes: blank-making, filling, and molding.
The outer layer of the prepared “Donkey Roll” is covered with bean flour, which is golden yellow. The bean-flavored filling is sweet, and the taste is soft. It is a traditional snack suitable for all ages.
It is said that once Empress Dowager Cixi was tired of eating the food in the palace and wanted to taste something new. So, the chef of imperial cuisine thought about it and decided to make a new dish with red bean paste wrapped in rice flour. As soon as the new dishes were ready, a eunuch named Little Donkey came to the imperial kitchen.
Unexpectedly, the little Donkey accidentally bumped the newly prepared dishes into a basin containing soybean noodles, which upset the imperial chef. But it was too late to cook again at this time. The chef had no choice but to bravely present the dishes to Empress Dowager Cixi慈禧太后. As soon as Empress Dowager Cixi ate this new thing and thought it tasted good, she asked the chef, “What is this thing called?” The chef thought for a moment, but it was the eunuch named Little Donkey小驴儿 who caused the trouble, so he told Empress Dowager Cixi, “This is called ‘Donkey Rolling’.” Since then, there has been a snack called “Donkey Roll”.
Donkey Roll is called Doumian Roll in Northeast China and Donkey Roll in Beijing. It is one of the ancient varieties in Manchuria (Northeast China, Tieling, etc.) and Beijing snacks. Its raw material is yellow rice noodles steamed with water. When mixing, add more water to make the noodles soft. Donkey rolls originated from Manchuria and prevailed in Beijing.
As the Eight Banners of the Qing Dynasty清朝 loved to eat sticky food, “Donkey Roll” soon spread to Beijing and became a kind of local snack in Beijing. Chengde has been rich in millet since ancient times. According to the Records of Rehe · Products热河志·物产, “millet is called yellow rice by the natives黍，土人称为黄米”. This kind of millet is sticky in nature. It is called yellow rice in Chengde. It can be used to dry rice or ground into flour to make sticky bean curd, rice cake, and “donkey roll”.
It is a tradition of Manchu people to like sticky food because the hunting life of Manchu people often comes out early and returns late, and they are hungry when eating sticky food. “Donkey roll” is a popular snack that evolved from sticky food more than 200 years ago.
Nowadays, many snack bars provide Donkey rolls all year round, but most of them use rice flour instead of rice flour. Because the color of rolled soybean flour is still yellow, it is a favorite snack for the masses.
How to make Glutinous Rice Rolls with Sweet Bean Flour?
Ingredients：
- 150g glutinous rice flour
- 125g warm boiled water
- 10g fine granulated sugar
- the proper amount of bean paste
Instruction:
- Step 1, Mix glutinous rice flour with warm water and a little sugar, and slowly add water.
- Step 2, Boil water in a pan and steam it for 15 minutes. Brush a layer of cooking oil on the bottom of the plate. Put the kneaded glutinous rice balls on the plate and flatten them. Boil the water and steam over high heat for 15 minutes.
- Step 3, Cover the steamed glutinous rice balls with plastic wrap and let them warm.
- Step 4, Spread a proper amount of soybean powder on the silicone pad. Spread a proper amount of soybean powder on the silicone pad.
- Step 5, Both sides of the glutinous rice ball are covered with soybean flour, rolled into a rectangle, and covered with bean paste. Bean paste can be increased or decreased according to personal preference. Roll up from the wide side and tighten it. Cut each piece into about five centimeters and plate it.
