THE CHINESE COOK BOOK
153
BEAN BISCUIT
豆
DO沙
SAR包
BOW
- 1 pound red beans
- 2 pounds flour
- ½ cup lard
- 1 teaspoonful salt
- 2 teaspoonfuls baking powder
(a) Cook the beans in water for 3 hours, and mash. Place in water so that the skins of the beans float on top. Remove these and then filter the beans through a thick cloth and let dry. Now mix with the lard and a little sugar.
(b) Sift the flour and mix with it enough cold water to make a thin dough.
(c) Roll the dough out thin. Cut in the size of biscuits.
(d) Now roll these biscuits flat and fill each one with the beans, wrapping the dough around the beans to make a perfect ball. Close the dough up carefully.
(e) Let the dough biscuits stand in a double-boiler for 10 minutes before putting on the fire. Steam for ¾ hour.
