Ingredients and methods of kidney bean rolls

Kidney bean roll is a very refreshing dessert and delicious. Today I will tell you how to make it. Although the process may be a bit complicated, you can make it as long as you have patience.

Kidney Bean Roll Ingredients:

200 grams of kidney beans, 150 grams of bagged red bean paste, 1 tablespoon of black sesame seeds, 1 tablespoon of white sesame seeds, and 1 tablespoon of white sugar.

Kidney bean rolls method:

1. Wash the large white kidney beans and soak them in cold water for about 12 hours. In hot summer, soak them in the refrigerator.

2. Peel the soaked kidney beans one by one.

3. Add some water to the kidney bean bowl, but the amount of water should not exceed the level of the kidney beans, and steam over high heat for 30 minutes. After turning off the heat, do not open the pot lid in a hurry, and simmer for about ten minutes.

4. While the kidney bean paste is being steamed, let's fry some black and white sesame seeds. Even if the sesame seeds you bought are cooked, it is best to fry them in a dry pan so that they will taste more fragrant. Let the fried sesame seeds cool slightly and mix them with white sugar for later use.

5. Use a spoon to mash the steamed kidney beans into a paste.

6. Sieve the kidney bean paste.

7. The sieving step is essential. The kidney bean paste will be very fine after sieving.

8. Put the sieved kidney bean paste into a plastic bag and rub it a few times with your palms through the bag.

9. Use a rolling pin to roll the bean paste in the plastic bag into a large piece with uniform thickness. The thickness is about 5 mm.

10. Use a knife to cut one short side and one long side of the rectangular bag and unfold the bag.

11. Use scissors to cut a hole of about two centimeters in the bean paste packaging bag, and squeeze the bean paste onto the kidney bean skin.

12. Squeeze two strips of bean paste filling on the kidney bean skin. The current shape is not very beautiful, ahem~

13. Roll the bean paste filling with kidney bean skin, and make it tighter. Note: Do not roll it directly with your hands, use a fresh-keeping bag to roll the kidney bean rolls throughout the process.

14. Roll the red bean paste on both sides inwards.

15. Sprinkle the black and white sesame candy made in step 4 in the middle.

16. Roll firmly and shape with your hands.

17. After cutting each piece of the kidney bean roll, wipe the knife with a clean damp cloth before cutting the next piece. This way, the kidney bean roll will be beautiful.

The freshly made kidney bean rolls are still a little warm and have a very delicate taste.

In summer, let the rolled kidney bean rolls cool down and put them in the refrigerator for a while, then cut them into pieces and serve them on a plate.

This kidney bean roll is delicious when eaten cold! Very refreshing in summer!