Beijing Aiwowo Recipe

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Ingredients

Adjust Servings:
200g sticky rice
white sesame
40g peanuts
40g walnuts
40g raisin
osmanthus sugar
flour

Nutritional information

1496.9
Calories
40.6g
Protein
48.1g
Fat
235.9g
Carbs

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Beijing Aiwowo Recipe

Features:
  • Steaming

Aiwowo is one of the oldest desserts and snacks in ancient China. It is used to serve as royal food because of its clean and white snowball appearance. The colorful stuffing makes white flour more bright and stunning. With adjustable stuffing, it is suitable for all ages and tastes.

  • 90 minutes
  • Serves 2
  • Easy

Ingredients

Directions

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Tips

1. The traditional stuffing of Aiwowo must contain green and red colors. In this recipe, we optimize the ingredients based on taste.

2. Add almond,  cashew nut or other ingredients to stuffing if you like.

Steps

1
Done
5 minutes

Clean the pot and make sure no oil and water in the pot. Cook flour over low heat until a bit of golden brown and no raw flour smell.

2
Done
5 minutes

Use another pot, add a little oil and toast peanuts and walnuts respectively. Then crush them into pieces. Wash raisins and cut into pieces. Blend peanut, walnuts, and raisins until mix well.

3
Done
5 minutes

Add nuts mixture and white sesame in a bowl. Add osmanthus sugar according to preference. Mix well and roll into a small ball as the stuffing of Aiwowo.

4
Done
5 minutes

Wash sticky rice and put it into a bowl. Add some water until reach 5cm deep (slightly cover sticky rice)

5
Done
60 minutes

Preheat the steam pot. Steam sticky rice for 1 hour. Remove from heat and allow cooling.

6
Done
5 minutes

Spread fried flour on a cutting board. Put the steamed sticky rice on top. Knead into a dough, then roll it into a long strip. After that, cut into the same size small doughs.

7
Done
5 minutes

Press the dough into a thin flat pie and wrap a stuffing ball.  Make it to the Aiwowo shape. Serve.

Miquell Wood

The best thing about cooking is creative. That’s why I love it.

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