Millet and donkey rolling

Overview

I have always thought that Donkey Rolling is the roll version of the glutinous rice cake, haha! When I was a child, it was difficult for people in the north to often eat white glutinous rice and millet (also called big yellow rice) flour cakes, which were shaped into flat slices or small bowls, but some people hawked them. As a kind of whole grain, the texture is not as moist as that of glutinous rice. When you eat it, you will feel a bit spicy in your throat and have a slightly bitter taste. But for me, who likes this kind of sticky snack, this is good, and the whole grain has its own original and simple fragrance. Later, living conditions improved, and glutinous rice was common, but millet rice was less common. Except during the Chinese New Year, you would occasionally meet an old farmer-like person in the countryside selling some of this childhood food. I usually buy some to eat, which is sweet with sugar and rolled with a layer of cooked flour on the outside. I serve three or four, and finish it in one go. This year, I won’t even encounter this occasionally, so I’ll just do it myself. Donkey rolls are usually made from glutinous rice flour. Let’s make it with millet rice today. I wonder how many people like sticky snacks with a tougher texture? It's too soft and waxy and not suitable for a northern girl like me. It's sticky and chewy, and the tough feeling is my favorite. Although it may be difficult to digest, our iron stomach has no problem eating it.

Tags

• snacks
• beijing snacks
• millet
• red bean paste
• powdered sugar
• water

Ingredients

Steps

1. 1 Wash 250 grams of rhubarb rice, add 275 grams of water and soak for one hour. I didn't add sugar. I will use powdered sugar later as the powder for the "donkey" to stick to, so I don't put sugar in the front. The traditional white glutinous rice donkey is rolled into cooked soybean flour. This donkey is already yellow, so roll it into white flour.

   

2. 2 Put the water and rice into the inner barrel of the bread machine and start the rice cake program. If you don’t have a machine, you have to buy rhubarb rice noodles, add water to soften them, and steam them in a pot. The bread machine can steam the dough first and then knead it, which is really convenient! I generally don't want to buy current flour because I'm afraid it won't be pure, and I'm even more afraid that it's made from bad rice. In fact, this feeling of not trusting others is not good at all, and they torture each other, but the reality is ruthless, alas.

   

3. 3 It takes about an hour and a half to make rice cakes in my bread machine, and what comes out is a chewy and chewy rice cake, which is perfect for my taste. When done, take it out and knead it into a ball on a surface sprinkled with powdered sugar. The rice cake can be kneaded into a ball and is slightly sticky. This is a hard and chewy rice cake. If you like it extra soft and waxy, you need to add more water when steaming. I think you can add up to 300 grams of water.

   

4. 4 Roll it out into a large piece, about 3-4 mm thick. As you like.

   

5. 5 Find another board, cover it with plastic wrap, and spread the bean paste on it, which should be slightly smaller than the previous dough piece.

   

6. 6 Pick it up gently, place it on the dough sheet, and remove the plastic wrap. Trim it slightly and apply it evenly. In fact, I used a relatively dry bean paste filling this time and just spread it directly on the dough. This method is more suitable for softer fillings.

   

7. 7 Roll up, dip in powdered sugar and cut into cubes. This hard one is particularly easy to operate, much easier than the soft one. That is, if you can’t digest it, or you don’t like hard food, just make it soft and sticky.

   

8. 8 Okay, let’s eat. I was taking pictures and eating at the same time.

   

9. 9 This bean paste is homemade and sugar-free, and it suits my taste just right. After all, the dough is dipped in powdered sugar when kneading it. If you like sweetness, you can use sweet bean paste.