Ludagun

What to get ready

• Glutinous rice flour 1.5 lb
• Kinako roasted soybean flour 9.9 oz
• Peeled mung beans 1.1 lb
• Sugar 11.3 oz
• Maltose 5.6 oz
• Oil ⅓ cup

Method

1. 1 Soak mung beans for 4 hours, then steam them until tender and stir-fry them with sugar to form a soft, chewy filling.
2. 2 Mix glutinous rice flour with water to form a thick paste, then steam for 25 minutes until the mixture is translucent and chewy.
3. 3 Roast soybean powder in a dry pan for 4 minutes until fragrant, then spread a thick layer on the table.
4. 4 Roll the hot glutinous rice dough directly on the roasted flour layer, not on a smooth surface.
5. 5 Rolling the glutinous rice in roasted flour is the only way to prevent it from sticking to your hands and the table.
6. 6 Spread the bean filling, roll it up, and coat it in roasted flour. Cut into pieces and drizzle with malt syrup.

With an appliance

• Pressure cooker 45 min

  Replace step 2: Place the bowl of glutinous rice paste on a rack, steam under low pressure for 12 minutes, then release pressure naturally for 5 minutes and roll out the dough while still hot. The steps of roasting the flour, spreading the filling, and rolling from steps 3 to 6 remain unchanged.