Steamed Rice Rolls Cheung Fun
Ingredients
Batter
- 165g rice flour
- 75g wheat starch
- 60g cornstarch
- salt
- 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 place the steamer.
Prepare a baking tray and apply a thin layer of oil.
Pour the prepared mixture on the oiled tray and place the tray into the steamer.
Steam the batter for 1 minute with high heat.
Open the lid and sprinkle some scallions on it, cover and steam for another 2 minutes or until cooked well.
Remove from the heat and roll it into a long log.
Place the steamed rice roll on a serving plate and top with scallions, sesame seeds and pour the prepared sauce, then serve while hot.
Sauce
Mix together the hoisin sauce, soy sauce, sesame oil, sugar, white pepper and hot water to make the sauce.
