Steamed rice noodle rolls

Steamed rice noodle rolls

Tags

Chinese
Sides
Dim sum

Cook

Ingredients

  • 180g rice flour
  • 65g corn starch
  • 65g cup tapioca starch
  • ½ tbsp sugar
  • ½ tsp salt
  • 4 cups warm water
  • 1 tbsp neutral oil
  • 200g mushrooms, sliced
  • Sesame oil
  • Soy sauce
  • 1 cup chopped scallions
  • 1 ½ tbsp hoisin sauce
  • ½ tbsp sugar
  • 2 tbsp warm water
  • Chilli garlic sauce

Steps

  1. Heat the wok with some sesame oil. Once hot add the mushrooms. Cook, season with soy sauce then set aside.
  2. Add all the dry ingredients into the large bowl. Mix well.
  3. While mixing, carefully pour in the warm water. Keep mixing until the starch and flour are diluted.
  4. Afterwards, mix in the oil. This will be a very thin and runny batter. Set aside.
  5. Prepare two trays. Brush a thin layer of oil on the surface of both.
  6. Mix the batter before each round to make sure the starch isn’t sitting at the bottom.
  7. Scoop around ⅓ cup of the batter or enough to cover the trays surface into the tray.
  8. Cover with a lid then IMMEDIATELY microwave for 1.5 to 2 minutes or even longer.
  9. While the roll is in the microwave, prepare the tray and pour in cold water.
  10. After microwaving, place the container into the tray with water. Leave to cool for 2-3 minutes.
  11. Carefully scrape the sides with a spatula.
  12. Place some of the the mushroom and chopped scallions.
  13. From one end, carefully roll the rice sheet until you have a log. Transfer to a plate and repeat.