Beijing snacks Aiwowo
Aiwowo is a halal-flavor snack made from glutinous rice in Beijing. There are two theories about the origin of Aiwowo. One is that it existed in ancient times and originated in Beijing; the other is that it was brought into the Qing Dynasty by Uyghur Muslims and later spread to the people of Beijing.
Recipe Recommendations
- jiangmi appropriate amount
- flour appropriate amount
- preserved fruit appropriate amount
- cooked sesame appropriate amount
- roses appropriate amount
- sugar Osmanthus appropriate amount
- cooked peanuts appropriate amount
- sweetening
- steamed
- several hours
- ordinary
Steps for Beijing snacks Aiwowo
1
Ingredients: glutinous rice, flour, preserved fruit (preserved apple, preserved pear, raisins), cooked sesame seeds, sugar osmanthus, roses, cooked peanuts.
2
Put the glutinous rice in the pan and steam (steam for 40 minutes, add some boiling water to stir, and steam for another 20 minutes, a total of one hour), steam the flour for one hour, and steam it. (I forgot to take photos during this session). When steaming rice, prepare the filling, cut the preserved fruit into small dices, which are about the same size as raisins, remove the stems and hearts of the roses, just the petals, and chop the peanuts.
3
The flour is a little agglomerated after steaming and rolled into powder with a rolling pin.
4
Put the chopped preserved fruit, raisins, chopped peanuts, cooked sesame seeds, and sugar osmanthus together and mix well.
5
Mix well.
6
Sprinkle some cooked noodles on the plate, add steamed rice, knead them a few times, rub long strips, and cut them into slices larger than table tennis balls.
7
Press the dough into a bowl with your hands, add the filling, slowly squeeze it together, brush off some cooked dough, and gently knead it round.
8
Serve and complete.