Hello, it's snowballing usury in Beijing, also called bean powder cake. It's one of the famous traditional snacks in old Beijing, and the finished products are bright in red, white and Huang San. Because the final production process needs to be wrapped in soybeans, just like the bursts of loess raised when wild donkeys roll in the countryside, it is named snowballing. 1. Pour sugar into glutinous rice flour and stir it evenly, then slowly inject water and stir it with chopsticks to make glutinous rice flour absorb water evenly and become a thick batter. 2. Pour the sweet-scented osmanthus into the bean paste and stir well for later use. 3. Take a high-temperature resistant plate, brush it with a thin layer of oil, pour the evenly stirred batter into the plate, steam it in a steamer for 15 minutes, then take it out and cool it slightly until it is not hot. 4. Pour the soybeans into a clean and waterless container. Stir-fry slowly with a small fire, and the color of the bean noodles will gradually deepen. 5. Spread a layer of fried soybeans evenly on the chopping board, then spread the steamed glutinous rice cake on the soybeans, and roll the dough into noodles with a thickness of about 1cm with a little water. 6. Evenly spread the osmanthus bean paste on the dough, then roll it up, cut it into small pieces, and finally roll it in the bean powder.