Rolling Donkey: Beijing’s Classic Glutinous Rice Dessert(驴打滚)

1. Origin and Cultural Meaning

This dessert originated in old Beijing, with records dating back to the Qing Dynasty.
It’s a prime example of palace snacks adapted for common people.
The name comes from the playful motion of rolling the pastry in flour, like a donkey in the dirt.
Called the “living fossil of Beijing pastries,” it symbolizes simple joy and humor in Chinese culture.

2. Ingredients and Preparation

The main ingredient is glutinous rice flour for a soft, chewy outer layer.
The heart is smooth, sweet red bean paste.
Finally, the rolls are coated in golden roasted soybean flour.
The process is a “three-step symphony”:
Steam the rice dough, roll it with red bean paste, and coat it in soybean flour.

3. Flavor and How to Enjoy

The texture is a delightful triple-layer experience.
Outer soybean flour is dry and fragrant, the rice layer is soft and chewy, and the bean paste is smooth and sweet.
Best enjoyed with a cup of tea, like jasmine or green tea.
Perfect for afternoon tea, hot or cold, sipped slowly to savor the layers.

Where to Try It:
Find it at old Beijing pastry shops, snack stores, or classic Beijing restaurants.
Recommended shops include “Huguo Temple Snacks,” “Daoxiangcun,” and “Emei Restaurant.”
A portion costs 15–30 RMB.
Order by saying: “Lai fen lü dagun” (one portion, please).
For extra sweetness, ask if it’s freshly made.

Travel Tip:
English names: “Rolling Donkey” or “Glutinous Rice Rolls with Sweet Bean Flour.”
A sweet, soft, and chewy pastry, perfect for lovers of rice and beans.
Don’t miss this century-old Beijing dessert—it’s a gentle, delicious memory of China.