Kidney Bean Rolls

Kidney Bean Rolls

　　   Kidney Bean Rolls were originally a street snack but later became a delicacy served in the imperial court. Legend has it that Empress Dowager Cixi heard a street vendor selling them outside the palace, had them brought in for a taste, found them delicious, and then ordered the imperial kitchen to make them exclusively. Thus, Kidney Bean Rolls became one of her favorite imperial treats.

　　    Preparation Method:

　　    To make Kidney Bean Rolls, white kidney beans are shelled and crushed, then soaked in a basin of boiling water overnight. The bean skins float to the surface and are removed, after which the beans are rinsed with warm water. The cleaned kidney bean bits are boiled in hot water with a bit of alkali for one hour, then scooped out with a strainer, wrapped in cloth, and steamed for 20 minutes. After steaming, they are passed through a sieve. The crushed beans are then rubbed into a paste and filtered again through a sieve to form fine threads.

　　    The kidney bean threads are spread onto a clean, damp cloth, and the mixture is kneaded through the cloth into a fine paste. A clean, damp white cloth is laid flat on the work surface, and the kidney bean paste is shaped into thin strips about 3.5 cm wide. These are placed on the damp cloth and pressed into sheets. Using the smooth side of a knife, the sheets are repeatedly smoothed until they form thin rectangular sheets approximately 0.1 cm thick, 15 cm long, and 6 cm wide. A layer of fine red bean paste is spread on top, and the sheet is rolled up from both long edges using the cloth underneath. The roller gently pinches and presses the roll with both hands through the cloth to help it stick together slightly so it doesn’t come apart. The ends are trimmed, and the roll is then cut into 2 cm segments to complete the Kidney Bean Rolls.

　　    Kidney Bean Rolls have a translucent appearance with red and white hues, and offer a fragrant, soft, and refreshing taste.