Sticky Rice Rolls with Red Bean Filling and Toasted Soy Dust
Tender glutinous rice dough wrapped around sweet azuki paste and coated in nutty roasted soybean powder—a beloved Beijing street snack with a delightfully chewy texture.
Story
These charming rolls get their folk name from their resemblance to donkeys rolling in dust, though the flavor is elegantly nutty and sweet. The secret lies in patiently toasting the soybeans until deeply fragrant before grinding them into a fine, aromatic dust.
Ingredients
Instructions
Toast and grind the soybeans
Spread dried soybeans on a baking sheet and roast at 150°C (300°F) for 15 minutes, stirring once, until golden and fragrant. Cool completely, then blitz in a food processor until finely ground. Sift to remove coarse bits.
Prepare the dough
Whisk glutinous rice flour with milk until smooth. The dough should be soft and pliable but not sticky—add a splash of water if needed. Steam in a heatproof dish for 20 minutes until translucent and cooked through. Let cool until comfortable to handle.
Assemble the rolls
Dust your work surface generously with the toasted soybean powder. Roll the steamed dough into a thin rectangle. Spread red bean paste evenly, leaving a small border. Roll tightly into a log, then coat the entire surface with more soybean powder. Slice into pieces and serve.