• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 200 g rice flour
  • 60 g tapioca flour
  • 30 g cornflour
  • 40 g corn oil
  • 720 ml or just enough, water
  • For the fragrant soy sauce
  • 150 ml light soy sauce
  • 150 ml water
  • 45 g castor sugar
  • 2 thin slices ginger
  • 2 stalks spring onion
  • Dash of monosodium glutamate

Instructions

  1. Combine rice flour, tapioca flour and cornflour in a mixing bowl. Add oil to mix, then pour in just enough water gradually, and mix into a smooth batter.
  2. Place a rectangular tray in a big steamer and steam over high heat for 3-4 minutes. When the tray is heated up, place a piece of damp fine muslin cloth over it.
  3. Pour in a ladlefull or approximately 200 ml batter.
  4. Sprinkle some finely chopped char siu or shelled prawns along one side of the batter, if you like.
  5. Steam for 3 minutes over high heat.
  6. Lightly grease a marble top with corn oil. When the rice rolls are ready, flip over the piece of muslin cloth with the cooked rice roll.
  7. Lightly scrape off the rice roll and roll up.
  8. Serve with fragrant soy sauce and chilli sauce.

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