Anlong’s Specialty: Donkey Rolling

Anlong’s Specialty: Donkey Rolling

　　A glutinous rice cake coated in soybean flour or other types of fried flour is called Donkey Rolling, one of the ancient snacks of Anlong. The ingredients consist of glutinous rice flour mixed with water (add a bit more water to make the dough softer and stickier), kneaded into a tangyuan-like shape, steamed, and then topped with various seasonings according to personal taste. There are many ways to enjoy Donkey Rolling—it can be sweet or savory. Separately, roast soybeans until done, then grind them into powder. During preparation, the steamed and yellowed glutinous rice dough is coated on the outside with soybean powder, flattened into sheets, then spread with red bean paste (or brown sugar if preferred), rolled up, cut into small pieces of about 100 grams each, and sprinkled with white sugar. When making it, ensure that the filling is evenly rolled, with distinct layers, and the exterior has a yellow color. Its characteristics are that it’s fragrant, sweet, sticky, and has a rich aroma of soybean flour.