May 14, 2013
Today’s third recipe is a Chinese dessert called lu daguan, or “donkey rolling on the floor”. This whimsically named pastry comes from China’s Qing dynasty, which had its origins in them mid-seventeenth century. Today’s recipe comes from Egg Wan’s Food Odyssey, which is written by a professional chef from Taiwan. These are the perfect sweet and syrupy compliment to traditional movie theater favorites like popcorn and sunflower seeds.
-1 cup water
– 1 cup glutinous rice
– 1 cup red bean paste
– peanut powder (varies by preference)
– honey or brown sugar syrup (amount varies by preference)
1. Steam the rice until it is fully cooked and soft.
2. Mix the rice and sugar together until they begin to form a dough, with only small silhouettes of the rice grains visible
3. Flatten the dough into a long rectangular shape, and then cut it into three smaller rectangles
4. Roll the bean paste into a long thin string and place it in the center of the dough rectangles
5. Fold the dough over the bean paste, and coat with the peanut powder and honey or syrup, according to your preferences.
6. Serve as one-inch portions.
If you would like to read more Chinese recipes, you may want to check out the following websites:
Egg Wan’s Food Odyssery (written by a professional chef): http://eggwansfoododyssey.com/2010/08/29/donkey-rolling-on-the-ground/