• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 2 large bean curd sheets
  • 1 long piece thick string
  • 1 piece muslin cloth
  • 400ml water
  • Seasoning (A)
  • 1 star anise
  • 2 cloves
  • 1/2 piece red fermented bean curd (nam yee)
  • 1/2 tsp fermented bean paste (tou cheong)
  • 1/4 tsp salt
  • 2 tbsp sugar
  • 1 tbsp vegetarian oyster sauce
  • 1/2 tsp pepper
  • 1 tbsp dark soya sauce
  • 1/8 tsp monosodium glutamate


  1. Combine ingredients for seasoning (A) and set aside. Heat 1–2 tablespoons oil in a wok and sauté combined seasoning (A) until fragrant. Add in water and bring to a boil for 2–3 minutes. Leave aside to cool completely.
  2. Pour the cooked mixture into a baking tray. Fold the bean curd sheets into half and put into the mixture. Allow to soak for 5–6 minutes.
  3. Carefully remove the soaked bean curd sheets and arrange them neatly on a lightly-greased table-top.
  4. Roll up, then wrap with the muslin cloth and tie up with the string.
  5. Place the wrapped roll on a plate and pour the remaining sauce over it. Steam over a gentle heat for 40–50 minutes.
  6. Remove, untie the string and unwrap. Leave to cool then cut into slices and serve.

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