Red bean jam filled layered rolls


300 grams soy bean

30 grams corn starch

120 grams sweet rice flour

50 grams white sugar

30 grams vegetable oil

1/2 cup red bean jam


1. Rinse the soy beans, drain, dry in the air


2. Heat a fry pan over low heat, pour the soy beans in the fry pan, fry the soy beans for 20 minutes, until fragrant, take out the soy beans


3. Pour the cooled soy beans and 20 grams of white sugar in the food processor to process into soy sauce flour


4. Fill the soy sauce in a glass jar, set aside


5. Add sweet rice flour, corn starch, the remaining white sugar, and vegetable oil in a large mixing bowl


6. Pour some water in the bowl, mix until even


7. Knead, roll the dough into a ball


8. Put the ball in a platter, press gently the ball until flattened


9. Put the platter in the steamer to steam for 25 minutes


10. Take out the platter, cover the platter with plastic wrap, set aside


11. Sprinkle the kneading board with some soy bean flour, put the steamed dough on the kneading board


12. Sprinkle the dough with soy bean flour, roll the dough


13. Rough the dough into a rectangle


14. Spread evenly the red bean jam on the dough


15. Roll up the dough into a long rope


16. Slice crosswise the rope into some rolls


17. Put the rolls in a dish, sprinkle the rolls with soy bean flour


18. Done