Ludagun (donkey rolls)

Step 1: Whisk 7 oz glutinous rice flour, 1 tbsp sugar and ¾ cup water to a smooth, thick batter. Pour into a heatproof dish brushed with 1 tsp neutral oil.

Step 2: Steam over a high heat for 20 minutes, stirring once halfway, until the dough is translucent all over with no white patches.

Step 3: Meanwhile, toast 2 ⅛ oz kinako (roasted soy bean powder) in a dry frying pan over a low heat, stirring all the time, for 4–5 minutes, until it turns a shade darker and smells nutty. Tip onto a plate to stop it cooking.

Step 4: Sprinkle a third of the soybean flour over a sheet of baking paper. Scrape the hot dough onto it, dust the top and, with oiled hands, press it into a rectangle about 5 mm thick. Common mistake: using too little flour, so the sticky dough clings to everything.

Step 5: Spread 7 oz sweetened red bean paste evenly over the dough, leaving 1 cm clear on one long side. Roll up tightly from the other long side, using the paper to help.

Step 6: Roll the log in the remaining soybean flour and cut into 3 cm pieces with a knife dipped in water. Eat the same day, at room temperature.