Lüdagun or donkey rolls is a traditional Chinese dessert made from soft glutinous rice dough filled with red bean paste, then rolled in roasted soybean flour. Let me walk you through how to make this delicious treat step-by-step.
What is Lüdagun?
When I first heard the name “Lüdagun,” I was just as puzzled as you might be. The name doesn’t give any clues about what it actually is, and it’s hard to judge what kind of dessert it could be just from the name.
But once you try it, you’ll understand why this traditional Chinese treat has such a unique and memorable name.
The name “Lüdagun,” which translates to “donkey rolls,” comes from the way the dough is rolled and coated, resembling a donkey rolling in the dirt.
If you’re familiar with Japanese desserts like mochi—such as Dragon Fruit Mochi, Taro Mochi, or Purple Sweet Potato Mochi—you’ll find that Lüdagun is quite similar.
It’s a soft, chewy, and slightly sticky dessert made from glutinous rice flour and filled with sweet red bean paste. The outer layer is typically coated with roasted soybean flour, giving it a nutty flavor and a distinctive look.
My Lüdagun recipe
I’ve been using this Lüdagun recipe for years now, and I can honestly say it’s one of the easiest and most reliable recipes I’ve come across.
The best part? It doesn’t stick to your hands while you’re working with it, making the whole process stress-free.
Similar to how I make Purple Sweet Potato Mochi, I use a thin thread or dental floss to cut the Lüdagun into pieces. This method prevents the knife from sticking and ensures clean, even cuts.
Other Fillings You Can Try
While Lüdagun is traditionally filled with red bean paste, feel free to get creative with other fillings:
- Taro Paste– Creamy and mildly nutty, perfect for pairing with the chewy rice dough.
- Purple Sweet Potato Paste– Naturally sweet with a beautiful color, it complements the dough’s texture.
Ingredients:
- 300g glutinous rice flour
- 60g corn starch
- 25g white sugar
- 25g corn oil
- 360g water
For the filling:
- 150g red bean paste (homemade or store-bought)
- 15g warm water
For decoration:
- Roasted soybean flour– Use coconut flakes if you can’t find roasted soybean flour.
Instructions:
- Prepare the rice batter
In a large bowl, combine 300g glutinous rice flour, 60g corn starch, and 25g white sugar. Gradually pour in 25g corn oil, then slowly add 360g water. Stir until the mixture becomes smooth and flowing with no dry flour particles remaining. - Steam the rice batter
Prepare a suitable container and pour the rice batter into it. Fill a steamer with enough water and bring it to a boil. Place the container with the rice batter into the steamer, cover, and steam over medium heat for 25 minutes.
At around the 15-minute mark, check by inserting chopsticks into the center. If there’s still a white core, continue steaming until fully cooked and the center is no longer white. - Prepare the red bean paste
While the rice batter is steaming, prepare the filling. Place 150g red bean paste in a bowl and add 15g warm water. Stir until the paste becomes soft and easy to spread. - Shape and decorate
Once the rice batter is steamed, remove the container and flip the dough onto a surface dusted with roasted soybean flour. Wearing disposable gloves, shape the dough while it’s still hot into a rectangular shape.
Coat both sides of the dough with a layer of roasted soybean flour to prevent sticking and enhance the flavor.
Roll out the dough using a rolling pin to about the thickness of a coin.
Evenly spread the prepared red bean paste over the dough. Adjust the amount of paste to your liking, adding more for a sweeter taste.
From one end, tightly roll up the dough, making sure to roll it as tightly as possible to avoid loose spots. Once rolled, gently adjust the shape with your hands to make sure the roll is evenly thick throughout.
Cut the rolled dough into even segments using a piece of string. Be steady while cutting to ensure neat, uniform pieces.
Finally, dust each piece with more roasted soybean flour to enhance the flavor.
Frequently Asked Questions
Can I use coconut flakes instead of roasted soybean flour?
Yes! If you can’t find roasted soybean flour, coconut flakes can be a great substitute. They’ll give a different but equally delicious flavor.
How can I store leftover Lüdagun?
If you have any leftovers, simply wrap them in plastic wrap and store them at room temperature. The dough will remain soft and chewy the next day, so you don’t have to worry about it hardening.
Can I make this ahead of time?
Absolutely! You can make Lüdagun ahead of time and store it in an airtight container for a couple of days. It makes for a great snack or dessert when you want something sweet on hand.
How to Make Lüdagun: A Delicious Chinese Dessert with Red Bean Paste
Ingredients
- 300 g glutinous rice flour
- 60 g corn starch
- 25 g white sugar
- 25 g corn oil
- 360 g water
For the filling:
- 150 g red bean paste homemade or store-bought
- 15 g warm water
For decoration:
- Roasted soybean flour– Use coconut flakes if you can't find roasted soybean flour.
Instructions
Prepare the rice batter
- In a large bowl, combine 300g glutinous rice flour, 60g corn starch, and 25g white sugar. Gradually pour in 25g corn oil, then slowly add 360g water. Stir until the mixture becomes smooth and flowing with no dry flour particles remaining.
Steam the rice batter
- Prepare a suitable container and pour the rice batter into it. Fill a steamer with enough water and bring it to a boil. Place the container with the rice batter into the steamer, cover, and steam over medium heat for 25 minutes.
- At around the 15-minute mark, check by inserting chopsticks into the center. If there's still a white core, continue steaming until fully cooked and the center is no longer white.
Prepare the red bean paste
- While the rice batter is steaming, prepare the filling. Place 150g red bean paste in a bowl and add 15g warm water. Stir until the paste becomes soft and easy to spread.
Shape and decorate
- Once the rice batter is steamed, remove the container and flip the dough onto a surface dusted with roasted soybean flour. Wearing disposable gloves, shape the dough while it's still hot into a rectangular shape.
- Coat both sides of the dough with a layer of roasted soybean flour to prevent sticking and enhance the flavor.
- Roll out the dough using a rolling pin to about the thickness of a coin.
- Evenly spread the prepared red bean paste over the dough. Adjust the amount of paste to your liking, adding more for a sweeter taste.
- From one end, tightly roll up the dough, making sure to roll it as tightly as possible to avoid loose spots. Once rolled, gently adjust the shape with your hands to make sure the roll is evenly thick throughout.
- Cut the rolled dough into even segments using a piece of string. Be steady while cutting to ensure neat, uniform pieces.
- Finally, dust each piece with more roasted soybean flour to enhance the flavor.
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