In Chinese dim sum restaurant, they are served with filling (prawn, char siew or minced beef) in a seasoned soy sauce. In Singapore and Malaysia, they are popular street food called Chee cheong fun. These steamed rice rolls are served plain but with a delicious mixture of soy sauce, chilli and hoisin sauce and garnished with roasted sesame seeds and fried shallots. In Penang, shrimp paste is also added.

These steamed rice rolls are easy to make and are fragrant and smooth. The different sauces add deliciousness to the plain rice noodle.

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INGREDIENTS:

• 1.5 cups rice flour

• 4 Tbsp tapioca starch

• 750 ml water

• 1 tsp salt

• 1 Tbsp oil

• 100 gm dried shrimp (soaked in hot water till softened)

• Sweet Soya Sauce:

  • 1 Tbsp sugar

  • 1 Tbsp dark soya sauce

  • 4 Tbsp warm water

  • 1 tsp sesame oil

• Hoisin Sauce:

  • 1 Tbsp Hoisin sauce

  • 2 Tbsp warm water

• Peanut Sauce:

  • 1 Tbsp peanut butter

  • 2 Tbsp warm water

• Garnish: fried shallot, chopped spring onion, roasted sesame seed and sliced chilli

METHOD:

1. Soak dried shrimp in hot water till softened.

2. To make the rice roll batter, combine rice flour, tapioca starch, water, salt and oil. Stir well to a very thin batter.

3. Grease a shallow plate for steaming (e.g. removable bottom of a cake tin).

4. Stir the batter before pouring a thin layer onto the greased plate. Ensure the plate is fully covered with batter.

5. Steam at high heat for 2-3 minutes until cooked.

6. When cooled, use the spatula to help roll up into a rice roll.

7. To make the three sauces, combine the sauce ingredients separately. Use warm water to help dilute the sauces into a pourable consistency.

8. Serve steamed rice rolls with a splash of cooked oil and drizzle the different sauces (don't forget to include store bought chilli sauce) onto the rice rolls.

9. Garnish with chopped spring onion, fried shallot, roasted sesame seed and/or sliced chilli.