Sticky Rice Rolls with Yuba

In a heated non-stick pan with 1 tablespoon oil, sauté shallots until fragrant, then add mushrooms and stir fry until mushrooms are cooked. Add sauce and continue to cook until the sauce is reduced, then set aside.

Meanwhile, prepare a steamer with water, then place drained glutinous rice, 1 cup of water and 1/2 teaspoon salt in a heat-safe bowl. Top rice with mushrooms mixture. Place rice onto the steamer rack and steam over high heat for 30 mins. Using a chopstick or fork, fluff rice and mix until well combined. Taste test and season accordingly. Steam for an additional 15 mins or until rice is fully cooked through (no white spot in the grain). Once the rice has cooled down a little, add in peas, corn, carrots, a drizzle of sesame oil and season with more white pepper. Mix well until all incorporated.

To make the rolls, soak yuba in cold water until soft (less than 1 min), the color will change from golden to pale yellow. Cut yuba into rectangles (10'X4') or desired size, add filling in the middle and wrap to seal, like a spring roll.

Pan fry rolls until golden brown on all sides and steam for 5 mins before serving. Enjoy with some sambal oelek or sesame sauce.