Tools:
22cm square tin
Spatula
Steamer/ Wok
Ladle
Yield:
5 - 6 rolls
Ingredients for rice rolls:
250g rice flour
70g tapioca flour
40g corn flour/ corn starch
50g oil
900 ml water
Dipping sauce:
Sesame oil
Light Soya sauce
Sambal Belacan
Roasted white sesame as topping
Method:
1. Mix the flours together in a large bowl. Add in the oil while slowly stir with a spoon.
2. Add the water slowly and continue stirring, getting rid of any lumps. The batter will be quite watery. Prepare your steamer, the rice rolls have to be steamed over high heat. Prepare a square tin for steaming by brushing the tray lightly with oil.
3. Pour 2 scoops of batter using a ladle. Steam for about 3 minutes or until set. The rice layer will look opaque once cooked. Remove from wok.
4. Lightly brush your work surface (I used a chopping board but cover with cling wrap) with oil.
5. Then use a spatula gently scrap off the layer while creating a roll.
6. Place roll on oiled chopping board and coat lightly with the oil. You can choose to slice the rolls or just leave them as they are for serving.
7. Repeat steps 3-6 until batter is used up. Serve hot with the dipping sauce and some chilli oil.
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