Vegan Curry Rice Noodle Rolls
Ingredients
Chee cheong fun
- 1 cup (120g) rice flour
- 1/3 cup (40g) tapioca starch or sweet potato starch
- a pinch of salt
- 1 1/3 cup (315g) water
Curry
- 3 tablespoons homemade sambal (red chili paste), see woonheng.com for recipe
- 2 cups vegetable stock or water
- 1/2 cup (125ml) coconut milk
- salt to taste
Other
- oil
- fried shallots
- toasted sesame seeds
Preparation
Mix the cheong fun ingredients in a bowl until no lumps appear.
Grease the bottom of a quarter size pan or plate with oil and add about 1/3 cup batter, adjusting to preference.
Steam for 2 minutes over high heat or until the rice noodle is fully cooked through.
Place cooked noodles onto a cold water bath and brush the top of the noodle sheet with oil.
Using a spatula, swirl the pan to loosen the noodles, cut into desired width and set aside until ready to use.
Sauté sambal in a non-stick pan.
Add vegetable stock or water, salt and coconut milk.
Cook down the mixture until slightly thickened.
Serve warm with rice noodles.
