Aiwowo is a Halal snack made of glutinous rice in Beijing

How to make Aiwowo

Soak the glutinous rice for more than 4 hours.

Drain and place on a plate and steam over high heat for 40 minutes.

Pour boiling water over the lid and stir while pouring the boiling water so that the glutinous rice can fully absorb the water; stir until it is strong enough, then cover and continue steaming for 15 minutes.

Remove the flour into the steamer and steam for 15 minutes.

The flour will dry out and harden during the steaming process, so use a rolling pin to roll it into powder.

Toast the walnuts, peanuts and sesame seeds over low heat to toast and cook.

Peel the walnuts and peanuts and crush them.

Chop the raisins, Jing Gao and cut into small pieces for use.

Glutinous rice taken out and pounded, can be bonded into blocks with strength.

Take a small amount of flour and mix with chopped fruit and sugar and stir well.

Take an appropriate amount of glutinous rice and rub it back and forth on the flour so that the river rice is completely coated with flour; press it flat, wrap it in the filling, pinch the periphery together, and ball it up.

Dust the glutinous rice ball completely with flour and garnish with kyung pao.