Cranberry Donkey Rolling

Overview

Donkey Rolling is one of the oldest snacks in Beijing. I think there are no national regulations on what ingredients to roll in Donkey Rolling, so I combined the cranberry Donkey Rolling and ice it over ice. It tastes sour, cool and not greasy... As for some people who may not think it is Donkey Rolling, I don't care. Anyway, I think it is... hahaha! Donkey Rolling is originally made of soybean flour and glutinous rice flour. I am not confident in pure glutinous rice flour, so I added Chengfen powder and refrigerated it to make this snack more stable. Unexpectedly, after being refrigerated overnight, it tasted just as good and did not become hard.

Tags

• hot dishes
• chengfen
• coconut
• cranberry
• fish gelatin powder
• glutinous rice flour
• salad oil
• sugar
• water

Ingredients

Steps

1. 1 Make the spread first: add cranberries with a little water and cook until soft, let it sit for a while

   

2. 2 Place in a food processor and puree

   

3. 3 Put it back into the pot and add fish gelatin powder

   

4. 4 Boil the cranberry sauce until thick (the less water, the better), then refrigerate until ready to use

   

5. 5 Put the flour into a bowl, add an appropriate amount of water, a little sugar and salad oil, mix into a uniform slurry

   

6. 6 Pour the batter into a dish greased with salad oil, place it in a steamer, steam for 12 minutes until cooked, take out and let cool

   

7. 7 Take a piece of plastic wrap, sprinkle with grated coconut, and then put the cooled cooked dough

   

8. 8 Let the dough be dipped in coconut

   

9. 9 Cover with plastic wrap and roll into a rectangular shape with a flour roll

   

10. 10 Spread with cranberry sauce

    

11. 11 Roll up the dough and refrigerate it overnight

    

12. 12 Take out and cut into pieces and serve