Bean rolls are a traditional Beijing snack favored by the palace during the Qing Dynasty. With the right technique, they have a soft texture and taste fresh and sweet.
- white kidney beans
- red bean paste
- distilled water
- white sugar
- Soak the white kidney beans in distilled water for 12 hours until they can be peeled.
- Put the beans in an empty pot and add enough water to cover the beans. Boil for 1 hour or until the beans are fully cooked.
- Remove the beans with a colander and drain the water.
- Push the beans through a sieve to make a puree.
- Add some white sugar to the kidney bean puree according to personal taste and mix well.
- Heat a pan and add the kidney bean paste and slowly stir over a slow flame until it starts to dry out.
- Spread a bamboo Sushi rolling mat and cover it with plastic wrap. Spread the bean paste evenly over the plastic wrap and flatten it with a rolling pin. Spread the red bean paste evenly across the center.
- Slowly roll it into a cylinder, then remove the rolling mat and plastic wrap and slice into small rolls.
- Transfer to a serving plate.