📝 About This Recipe
A beloved treasure of Beijing's traditional snack culture, Lvdagun features layers of soft, chewy glutinous rice wrapped around a sweet, velvety red bean paste. Its whimsical name comes from the final step of rolling the rice cake in golden soybean flour, resembling a donkey rolling in the dust of the old city streets. This dessert offers a perfect harmony of nutty, toasted aromas and a delicate, lingering sweetness that has delighted palates since the Qing Dynasty.
🥗 Ingredients
The Rice Dough
- 200 grams Glutinous rice flour (also known as sweet rice flour)
- 170 ml Water (warm water helps with texture)
- 1 tablespoon Granulated sugar (to lightly sweeten the dough)
- 1 tablespoon Vegetable oil (neutral oil like canola or grapeseed)
The Nutty Coating
- 100 grams Soybean flour (Kinako flour is a great substitute)
The Filling
- 250 grams Sweet red bean paste (smooth, fine variety is best)
- 1-2 teaspoons Water (only if needed to thin the paste for spreading)
Equipment & Assembly
- 2 tablespoons Cornstarch (for dusting the work surface if needed)
- 1 roll Plastic wrap (essential for preventing sticking)
👨🍳 Instructions
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1
In a heat-proof glass or ceramic bowl, whisk together the glutinous rice flour and sugar. Gradually pour in the warm water while stirring constantly until a smooth, thick batter forms without any lumps.
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2
Stir in the vegetable oil. This will give the finished dough a beautiful sheen and prevent it from becoming overly sticky during the rolling process.
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3
Prepare your steamer. Cover the bowl with plastic wrap (poke a few small holes) or a plate to prevent steam condensation from dripping into the batter. Steam on high heat for 20-25 minutes.
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4
While the dough is steaming, place the soybean flour in a dry frying pan over medium-low heat. Toast the flour, stirring constantly, for 5-8 minutes until it turns a deep golden brown and smells intensely nutty. Be careful not to burn it.
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5
Sift the toasted soybean flour through a fine-mesh strainer to remove any clumps and let it cool completely.
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6
Check the rice dough; it is ready when it looks translucent and a toothpick inserted comes out clean. Remove from the steamer and stir vigorously with a wet spatula for 1 minute to increase elasticity.
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7
Spread a generous layer of the toasted soybean flour onto a large, clean work surface or a piece of parchment paper.
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8
Transfer the hot rice dough onto the bed of soybean flour. Dust the top of the dough with more flour to prevent sticking.
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9
Using a rolling pin, carefully roll the dough into a rectangle roughly 1/4 inch (0.5cm) thick. Try to keep the edges as straight as possible.
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10
If your red bean paste is too stiff, mix it with a teaspoon of water until it reaches a spreadable consistency. Spread the paste evenly over the dough, leaving a 1/2 inch border at the top edge.
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11
Starting from the edge closest to you, roll the dough up tightly like a Swiss roll. Ensure the roll is firm so there are no air gaps between the layers.
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12
Roll the finished cylinder back and forth in the remaining soybean flour until it is heavily coated, living up to its 'Rolling Donkey' name.
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13
Using a sharp knife dipped in hot water (or wiped with a damp cloth between cuts), slice the roll into 1.5-inch thick pieces.
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14
Arrange the slices on a platter with the spiral facing upward, sprinkle with a final dusting of soybean flour, and serve immediately.
💡 Chef's Tips
To prevent the dough from sticking to your hands, lightly oil your fingertips or use food-grade gloves. Always toast the soybean flour until it is a dark sandy color; the flavor comes from the deep toast, not just the bean itself. If the dough is too tough to roll, it may have been over-steamed or left to cool too long; work with it while it is still warm. For the cleanest slices, use a piece of unflavored dental floss to 'cut' through the roll by crossing it over the top and pulling quickly. Store leftovers in an airtight container at room temperature for up to 24 hours; refrigeration will make the rice dough go hard.
🍽️ Serving Suggestions
Serve with a hot pot of Jasmine or Pu-erh tea to balance the sweetness of the bean paste. Pair with a small bowl of Osmanthus-scented sweet fermented rice soup for a traditional Beijing dessert spread. Enjoy as a mid-afternoon snack alongside fresh seasonal fruits like Asian pears or persimmons. For a modern twist, drizzle a small amount of black sugar syrup (Kuromitsu) over the slices just before serving.