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.

1.5 hours


  • white kidney beans
  • red bean paste
  • distilled water
  • white sugar


  1. Soak the white kidney beans in distilled water for 12 hours until they can be peeled.
  2. 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.
  3. Remove the beans with a colander and drain the water.
  4. Push the beans through a sieve to make a puree.
  5. Add some white sugar to the kidney bean puree according to personal taste and mix well.
  6. Heat a pan and add the kidney bean paste and slowly stir over a slow flame until it starts to dry out.
  7. 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.
  8. Slowly roll it into a cylinder, then remove the rolling mat and plastic wrap and slice into small rolls.
  9. Transfer to a serving plate.

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