Steamed Cheung Fun Rice Rolls
Ingredients
Rice rolls batter
- 165g rice flour
- 75g wheat starch
- 60g cornstarch
- 750ml water
- 1 1/2 tbsp oil
Sauce
- 1 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1/2 tbsp sesame oil
- 1/2 tsp sugar
- 1/8 tsp white pepper
- 150ml hot water
Fillings
- 50g chopped scallions
- 50g chopped carrots
Toppings
- 2 tbsp toasted sesame seeds
- 50g chopped scallions
- 100g crispy fried onions
Preparation
In a mixing bowl, mix together the rice flour, wheat starch, cornstarch, salt, water and oil.
Boil water in a pot and set up the steamer.
Prepare a baking tray and apply a thin layer of oil.
Pour the batter mixture onto the oiled tray and place it in the steamer.
Steam the batter for 1 minute on high heat.
Open the steamer lid and sprinkle some scallions on top, then cover and steam for another 2 minutes or until cooked well.
Remove from heat and roll it into a long log.
Place the steamed rice roll on a serving plate and top with additional scallions, sesame seeds and crispy fried onions.
Pour the prepared sauce over the roll and serve while hot.
Sauce
Mix all sauce ingredients together until well combined.
Tips
Use any favorite vegetables for fillings, and ensure the rolls are served hot for best texture.
Adjust steaming time based on tray size to avoid overcooking.
