“Beating cakes is a Korean custom and delicacy.I can’t use beating. I’ll use kneading instead.”
|Glutinous rice flour||200 grams|
|Red adzuki beans||200 grams|
|White sesame seed||Appropriate amount|
The glutinous rice flour is sprinkled with clear water and mixed into a ball. The dough is opened as soon as it is pinched. The steaming pot is boiled and covered with a dense steaming cloth. The glutinous rice flour is dispersed and steamed for 20 minutes. After steaming, it is cooled. The steaming cloth is patted with cold boiling water and rubbed repeatedly. From the beginning of the sticky steaming cloth to the dough is smooth and non-sticky steaming cloth.
Cool boiled water is dipped on the hands and sticky rice is pressed repeatedly to form thin and even cakes.
Soak red adzuki beans 12 hours in advance, steamed and cooled, then beat into bean paste.
Spread red bean paste evenly on the sticky rice cake.
The sticky rice cake rolled up from one end.
After winding, cut it with a scraper.
Stir-fry white sesame seeds and set aside.
Cut the cake and dip it in the cooked white sesame seeds to prevent adhesion.
The taste is very good. The fragrance of glutinous rice, red bean and ripe sesame are mixed together.
Korean baking paste sticks to salted soybean flour, Beijing donkey rolling paste is also fried soybean flour.Sesame and soybean flour have the same function in preventing the cakes from sticking together.