Ingredients ?

Jiangmai noodles 150g

Soybean noodles 80g

Bean paste moderate amount

Sugar amount

Bean paste rice cake rolls practice ?

I use Jiangmian noodles, you can also use glutinous rice flour, in fact, are the same just each place called different

Cool water and noodles, not warm water is cool water Oh!

Slightly and soft point, slowly add water to adjust the dough soft hard

First the pot of water to boil, and then to the plate smeared with oil to prevent sticking, in the dough to the plate pressed into a cake on the pot to steam for 20 minutes

steaming good first do not rush to cool, because my home on a gas stove can not be at the same time fried soybean noodles, so can not be cooled, cooled on the soybean noodles is not good to dip

The big spoon preheated without oil in low heat fried soybean noodles, fried to darken the color without raw beans taste on it, must keep stirring or it will be paste off, according to personal preference, like to eat sweet on the sugar can not be put

fried soybean noodles to the board, the warm rice dough on the knead

the soybean noodles into the dough

kneaded and then rolled into a

Then spread the bean paste evenly on the dough, this is my own bean paste, you can also buy that kind of finished bean paste, I forgot to take a picture of the paste

After spreading the bean paste along the edge of the roll, and then cut it into equal sizes with a knife!

The finished product

The finished product