Introduce a very simple but one of the greatest side ingredients in Chinese cuisine -- Soy bean flour (黄豆粉).
If you ever visit Sichuan, there is a very famous street food- sticky rice balls with soy flour. When I was young, we make sticky rice cake every year to celebrate Mid-Autumn Festival. This is only a local custom since in other places, mooncake is considered to be the representative food for mid-autumn festival. Sticky rice is cooked until soften and then with smashed with two large round pins. After the repetition of smashing, the sticky rice becomes quite dense and chewy. Then the pancake are served directly or simply pan-fried, serving with the best partner soy flour.
Soy flour has a strong natural aroma and sugar can enhance it greatly. So we usually add a very small amount of sugar during the blending. The most common usage of soy flour is to coat sticky rice balls or other cake. Another creative way is to add it to dry dippings.
Instructions
Wash the soy beans completely and then drain.
Transfer the soy bean to a small pan and fry the soy beans over slow fire for around 15 to 20 minutes until dry and crispy again. Set aside to cool down.
Blend until very smooth with sugar . For a finer texture, you can use stainer to remove any lumps. But this is not a problem as long as the beans are well cooked and the blender is strong enough.
Ingredients
- 1 cup soy beans
- 2 tablespoon sugar
Instructions
- Wash the soy beans completely and then drain.
- Transfer the soy bean to a small pan and fry the soy beans over slow fire for around 15 to 20 minutes until dry and crispy again. Set aside to cool down.
- Blend until very smooth with sugar . For a finer texture, you can use stainer to remove any lumps. But this is not a problem as long as the beans are well cooked and the blender is strong enough.
Andreas Fett
Hi Elaine, what is the red and white stuff in the second photo? The sticky rice cake you mention is that something like the Japanese mochi?
Elaine
Red is the spice mix and the white staff is MSG.
Ruth
Hi elaine, can I use this same method to make mung bean flour?
Katherine Dobias
Do you presoak and boil the soybeans before frying them?
Elaine
No. There is no need to soak the beans.
Laowei Diego
Hi Elaine and xiexie for the recipe.
I was wondering if I can make a nice soya milk out of this flour?
Elaine
Haha, lovely idea. But no, the pulp is also included.
Jenny
I forgot to fry my soya beans before grinding can I fry it now it's in powder form.
N.b; before grinding to powder I had to dehull the back of the bean in the mill. Thanks