Lvdagun / Ludagun Recipe (Rolling Donkey)

Glutinous rice flour: This flour is made from sticky rice and gives the dough its characteristic chewy texture.

Red bean paste: A sweet paste made from adzuki beans, providing a rich and sweet filling.

Soybean flour: Ground soybeans that add a nutty flavor and a slightly crunchy texture when coating the dessert.

Water: Used to form the dough from the glutinous rice flour.

When mixing the glutinous rice flour with water, ensure the dough is smooth and free of lumps. This will help in rolling out a thin and even sheet. Additionally, when spreading the red bean paste, use a spatula for an even layer, which will make rolling the dough into a log easier and more uniform. Finally, when rolling the steamed pieces in soybean flour, make sure they are still slightly warm to help the flour adhere better.

• glutinous rice flour - Substitute with sweet rice flour: Sweet rice flour has a similar sticky texture and is often used interchangeably in recipes.

• glutinous rice flour - Substitute with tapioca flour: Tapioca flour can mimic the chewy texture of glutinous rice flour, though the flavor may slightly differ.

• red bean paste - Substitute with sweetened black bean paste: Sweetened black bean paste has a similar texture and sweetness, making it a good alternative.

• red bean paste - Substitute with chestnut paste: Chestnut paste offers a different but complementary flavor and similar consistency.

• soybean flour - Substitute with chickpea flour: Chickpea flour has a similar nutty flavor and can be used in the same way.

• soybean flour - Substitute with almond flour: Almond flour provides a slightly different taste but maintains a similar texture and nutritional profile.

• water - Substitute with milk: Milk can add a richer flavor and slightly creamier texture to the dough.

• water - Substitute with coconut milk: Coconut milk adds a subtle sweetness and a hint of coconut flavor, enhancing the overall taste.

• Allow the Lvdagun to cool completely at room temperature before storing. This prevents condensation, which can make the dessert soggy.

• Place the cooled pieces in an airtight container. If stacking, separate layers with parchment paper to prevent sticking.

• Store the container in the refrigerator. The Lvdagun will stay fresh for up to 3 days.

• For longer storage, consider freezing. Wrap each piece individually in plastic wrap to maintain freshness and prevent freezer burn.

• Place the wrapped pieces in a resealable freezer bag or an airtight container. Label with the date to keep track of storage time.

• When ready to enjoy, thaw the Lvdagun in the refrigerator overnight. For a quicker option, let them sit at room temperature for about 1-2 hours.

• To restore the soft texture, re-steam the thawed pieces for about 5 minutes. Avoid microwaving as it can alter the texture of the glutinous rice.

• After re-steaming, roll the pieces again in soybean flour to refresh the coating before serving.

• Steaming Method: Place the leftover Lvdagun pieces in a steamer basket lined with parchment paper. Steam for about 5-7 minutes until they are heated through. This method helps retain the soft and chewy texture of the glutinous rice flour dough.

• Microwave Method: Arrange the Lvdagun pieces on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Pan-Frying Method: Heat a non-stick skillet over medium heat and lightly grease it with a small amount of vegetable oil. Place the Lvdagun pieces in the skillet and cook for 2-3 minutes on each side until they are warmed through and slightly crispy on the outside.

• Oven Method: Preheat your oven to 350°F (175°C). Place the Lvdagun pieces on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for 10-12 minutes until they are heated through.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Arrange the Lvdagun pieces in a single layer in the air fryer basket. Cook for 5-6 minutes, shaking the basket halfway through to ensure even heating. This method gives a slightly crispy exterior while keeping the inside soft.

• Mixing bowl: Use this to combine the glutinous rice flour and water to form a dough.

• Rolling pin: This will help you roll out the dough into a thin sheet.

• Spatula: Use this to spread the red bean paste evenly over the dough.

• Knife: This will be used to cut the rolled dough into small pieces.

• Steamer: Steam the cut pieces in this for 10 minutes.

• Plate: Place the steamed pieces on this before coating them with soybean flour.

• Shallow dish: Use this to hold the soybean flour for coating the steamed pieces.

Prepare the filling: Make the red bean paste ahead of time and store it in the fridge.

Uniform shape: Use a ruler to ensure the dough is rolled out evenly.

Quick steaming: Steam multiple pieces at once by using a larger steamer.

Efficient coating: Place the soybean flour in a large bowl to coat multiple pieces simultaneously.