This Lvdagun recipe is a total game-changer for anyone who loves classic Chinese snacks! It skips the fussy steaming step and uses boiled glutinous rice dough instead—super easy even for beginners.
The result? Soft, chewy rolls coated in fragrant roasted soybean flour, filled with sweet red bean paste. You’ll be hooked after one bite!
Contents
Why you’ll love this recipe
It’s ultra-simple with no steaming required—boiling the glutinous rice dough cuts down prep time. The texture is perfectly chewy and soft, not sticky.
You only need a few basic ingredients, and it’s customizable to your sweet tooth. Plus, it tastes just like the authentic street food version but made in your own kitchen!
Ingredients
- 300g glutinous rice flour
- 250g water
- 1 tbsp granulated sugar (adjustable to taste)
- 1 tbsp cooking oil
- 80g roasted soybean flour (plus extra for dusting to prevent sticking)
- 150g red bean paste (store-bought or homemade)
- 1 piece of cotton thread (for cutting, less sticky than a knife)
Instructions
- Make the raw glutinous rice dough: In a large bowl, add 300g glutinous rice flour. Gradually pour in 250g water while stirring with chopsticks until flocculent. Knead by hand into a smooth raw glutinous rice dough (no need to rest; use immediately).
- Boil the dough: Fill a pot with enough water and bring to a rolling boil over high heat. Tear the raw dough into small pieces (about the size of walnuts) and add them to the boiling water one by one. Stir gently with a spoon to prevent sticking to the bottom of the pot or to each other.
- Simmer until fully cooked: Once all the dough pieces float to the surface (this means they’re partially cooked), reduce the heat to medium-low and continue boiling for 7-8 minutes to ensure the insides are fully cooked (no raw centers).
- Season and knead: Drain the cooked dough pieces well and transfer to a large bowl. While still hot, add 1 tbsp sugar and 1 tbsp cooking oil. Use a rolling pin to press and mash the dough until the sugar melts and the oil is well incorporated. Transfer the dough to a prepared mat and knead repeatedly until smooth and elastic (let it cool slightly for 2-3 minutes first to avoid burning your hands).
- Roll out and dust with soybean flour: Dust the mat evenly with roasted soybean flour. Place the kneaded dough on top and dust the surface of the dough with more soybean flour (to prevent sticking during rolling). While the dough is still warm, roll it out into a neat rectangular sheet (about 0.5cm thick; roll with even pressure to avoid uneven thickness).
- Fill and roll: Spread a uniform layer of 150g red bean paste over the rolled-out dough sheet (leave a 1cm gap around the edges to prevent the paste from oozing out when rolling). Tightly roll up the dough from one end into a thick, even log. Gently press the log with your hands to remove any air gaps inside.
Frequently Asked Questions
- How to tell if the dough pieces are fully cooked? A: First, the dough pieces will float to the surface (this is a sign they’re partially cooked). Then simmer them for an additional 7-8 minutes to ensure no raw, hard centers—fully cooked dough is soft and chewy throughout.
- What if the dough is too sticky? A: Dust your hands, mat, and dough surface with extra roasted soybean flour (not regular flour, as it alters the flavor). Soybean flour is the key to preventing stickiness while keeping the authentic taste.
- Why do we need to work with the dough while it’s warm? A: Warm dough lets sugar and oil dissolve better, making it easier to knead and roll. If it cools completely, it becomes hard and unshapable—just let it cool 2-3 minutes to avoid burning your hands.
Homemade Lvdagun (Chinese Glutinous Rice Rolls with Red Bean Paste)
This Lvdagun recipe is a total game-changer for anyone who loves classic Chinese snacks! It skips the fussy steaming step and uses boiled glutinous rice dough instead—super easy even for beginners.Ingredients
- 300 g glutinous rice flour
- 250 g water
- 1 tbsp granulated sugar adjustable to taste
- 1 tbsp cooking oil
- 80 g roasted soybean flour plus extra for dusting to prevent sticking
- 150 g red bean paste store-bought or homemade
- 1 piece of cotton thread for cutting, less sticky than a knife
Instructions
- Make the raw glutinous rice dough: In a large bowl, add 300g glutinous rice flour. Gradually pour in 250g water while stirring with chopsticks until flocculent. Knead by hand into a smooth raw glutinous rice dough (no need to rest; use immediately).
- Boil the dough: Fill a pot with enough water and bring to a rolling boil over high heat. Tear the raw dough into small pieces (about the size of walnuts) and add them to the boiling water one by one. Stir gently with a spoon to prevent sticking to the bottom of the pot or to each other.
- Simmer until fully cooked: Once all the dough pieces float to the surface (this means they’re partially cooked), reduce the heat to medium-low and continue boiling for 7-8 minutes to ensure the insides are fully cooked (no raw centers).
- Season and knead: Drain the cooked dough pieces well and transfer to a large bowl. While still hot, add 1 tbsp sugar and 1 tbsp cooking oil. Use a rolling pin to press and mash the dough until the sugar melts and the oil is well incorporated. Transfer the dough to a prepared mat and knead repeatedly until smooth and elastic (let it cool slightly for 2-3 minutes first to avoid burning your hands).
- Roll out and dust with soybean flour: Dust the mat evenly with roasted soybean flour. Place the kneaded dough on top and dust the surface of the dough with more soybean flour (to prevent sticking during rolling). While the dough is still warm, roll it out into a neat rectangular sheet (about 0.5cm thick; roll with even pressure to avoid uneven thickness).
- Fill and roll: Spread a uniform layer of 150g red bean paste over the rolled-out dough sheet (leave a 1cm gap around the edges to prevent the paste from oozing out when rolling). Tightly roll up the dough from one end into a thick, even log. Gently press the log with your hands to remove any air gaps inside.
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