Making steamed rice rolls is actually quite intimidating at first, because it seems so much work when one can actually buy ready to eat rolls from supermarkets even if restaurant made are unavailable. Our family normally buy from the supermarkets and just place them in the microwave and in 2 minutes, they are ready to be served. However, during this pandemic, learning to make my own seems to be a better choice since we do not frequent supermarkets as often as before. For me to do this, it has taken me several attempts before I can make something presentable and in my son's word, 'Mom, you are getting better at it over time'! The most encouraging is that however they turned out, Erik will ensure that he will finish every bit on the plate :))) and I can assure you, these simple rolls taste way better than those from the supermarkets!
Utensils required:
Utilize anything you already have in your kitchen in an innovative way if possible! Please do not use glass plate or ceramic plate for steaming as they will be too hot to handle!
9”x 6" or 10”x 6” aluminum tray for steaming
Steamer or a suitable pot or wok with lid that can let the tray rest flat and stable when steaming
A measuring cup or ladle and measuring spoons
A kitchen scale
A mixing bowl
A pair of tongs for removing the hot tray
A silicone brush
A small bowl to hold the canola oil for brushing
A plastic bench scraper (Do not use metal scraper as it will stick)
Some table mats to prevent scouring your counter top
A timer
A plate for your finished products
Ingredients for rice rolls:
If you are unable to find 'cheung fun' flour in your local supermarkets, you may use Recipe (B); it is just as good!
Recipe (A)
100g 'cheung fun' flour (flour for wet rice paper)
20g rice flour
300g water at room temperature
1 teaspoon canola oil or your preferred cooking oil
3 tablespoons of finely diced spring onion (optional)
3 tablespoons of washed, soaked and diced dried shrimps (optional)
3 tablespoons canola oil or your preferred cooking oil for brushing tray, plate and cooked rolls
Or
Recipe (B) if you are unable to buy 'cheung fun' flour
100g rice flour
10g tapioca starch
1/8 teaspoon salt
275g water at room temperature
1 teaspoon canola oil or your preferred cooking oil
3 tablespoons of finely diced spring onion (optional)
3 tablespoons of washed, soaked and diced dried shrimps (optional)
3 tablespoons canola oil or your preferred cooking oil for brushing tray, plate and cooked rolls
Ingredients for soy sauce:
1 teaspoon of naturally brewed soy sauce
1-1/2 teaspoons water
1 teaspoon granulated sugar
Place in a small heat proof bowl. Heat it gently in the microwave and stir until all sugar is dissolved.
Ingredients for peanut butter sauce:
1 tablespoon pure peanut butter
1 teaspoon canola oil/peanut oil or sesame oil (your choice)
1/4 teaspoon Bar-B-Q' sauce or sweet sauce
Stir and mix them all together in a small bowl.
Method:
1. Have all your utensils ready. Brush the aluminum steaming tray and the serving plate lightly with canola oil (or your preferred cooking oil) and ensure it is coated entirely with a thin layer of oil. Do not soak the pan and serving plate with oil! Set aside the serving plate to hold the finished products.
2. Measure out all the ingredients, you may use Recipe (A) or if you are unable to buy 'cheung fun' flour, please use Recipe (B).
Place them all in a deep mixing bowl and stir to combine into a watery batter. Set aside to rest the batter for 30 minutes. *If you are adding the optional ingredients, please add them altogether into the flour batter for easy maneuvering.
3. Set the steamer or wok and cover with lid over the stove and fill it with enough water to steam for at least 20 minutes. Turn your stove to medium high and bring water to boil.
4. Once water in the steamer or pot or wok comes to a rolling boil, remove the lid, place the oiled aluminum tray on the rack, stir the batter to ensure flour does not settle in the bottom and ladle or spoon approximately 3/4 cups of the flour batter onto the tray. *If you wish to make thinner layer, use less batter, but there must be enough batter to cover the bottom of the aluminum tray.
5. Ensure that the batter is evenly distributed in the tray. Replace the lid, cover and steam for 2-3 minutes (depending on the amount of batter you place on the tray). Batter is cooked when it turns transparent.
6. Remove tray from the steamer using a pair of tongs to prevent burns. Immediately place tray on a non-slip mat. Using the plastic bench scraper, cut the cooked batter in half. Begin rolling by scraping and flipping the cooked batter to form a roll. You may form 2 rolls from one tray of batter. Turn the rice rolls onto the prepared serving plate. Lightly brush the rolls with oil to prevent them sticking to each other and the serving plate.
7. Brush the aluminum tray lightly with oil every time before you steam the next tray.
Continue steaming the rest of the batter until it is all finished. *Make sure to stir the batter well before you scoop them into the tray because the flour will settle at the bottom when left to sit. Turn off the stove.
8. Serve with the sauces of your choice! Don't forget to serve with your favourite spicy chilly sauce! Enjoy!!!
Recipe (B) is adapted from Youtube channel and the link is here for your reference:-https://youtu.be/PoQA0lu3aNs
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