Red Bean Swirl Glutinous Rice Rolls

• 160g glutinous rice flour

• 20g corn starch

• 15g sugar

• 210g warm water

• 20g corn oil

• Prepared red bean paste (smooth or slightly chunky)

• Cooked bean flour (for dusting)

Instructions:

1. Prepare the Batter:
   In a large mixing bowl, combine 160g glutinous rice flour, 20g corn starch, 15g sugar, and 210g warm water. Stir until well mixed.

2. Add Oil:
   Pour in 20g corn oil and stir until smooth and lump-free. The batter should have a silky, uniform texture.

3. Steam the Batter:
   Cover the bowl with plastic wrap and steam over high heat for 25 minutes until fully cooked through.

4. Cool and Knead:
   Remove from the steamer and let it cool slightly. Once manageable, knead the steamed dough until smooth and elastic.

5. Prepare the Work Surface:
   Dust a clean chopping board with cooked bean flour to prevent sticking.

6. Roll Out the Dough:
   Roll the dough into a thin, even rectangle.

7. Prepare and Spread Filling:
   Add a bit of warm water to loosen the red bean paste, then mix well. Evenly spread a layer of bean paste over the surface of the dough.

8. Roll and Slice:
   Roll the dough into a log. Use a thin rope or string to gently cut the log into small spiraled rolls.

9. Serve:
   Arrange on a plate and enjoy immediately, or chill slightly before serving for a firmer texture.

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