Simple but yet not so simple when you don’t have the quick kitchen gadget to cook with. This is the reason why I enjoy spending time in the kitchen. Experimenting what I can use to make it work even if I don’t have the right kitchenware for it.
You will need:
Recipe - Steamed Rice Roll aka Churng Fun
- 1 cup of rice flour
- 2 cup of room temperature water
- 1/4 cup tapioca flour
- 1/4 tsp salt
- green onions, chopped thinly
- cilantro, chopped into small pieces
- cooked shrimp (optional)
- 1 tbsp soy sauce
- 1/2 tbsp sugar
- 1 tbsp hot water
- basting brush
- 8 inch square non-stick baking pan
- cake scraper or tool you wish to scrape the rice roll
- Wok filled with water
- Steam Rack
- Prepare a wok with water. Turn up the heat on medium low, while preparing the rest of the ingredients.
- In a bowl, place the rice flour, tapioca flour, salt and water. Mix will until the mixture is smooth left with no lumps or bubbles. Set it to the side.
- Prepare the green onions and cilantro, then set to the side.
- In a small bowl or cup, fill some oil for basting. Once the water is boiling, it is time to steam.
- Brush the baking pan with some oil, add in 1 cup of the flour mixture or enough to cover the pan (make sure to mix the mixture again before scooping into the baking pan each time or else you will end up thick and raw rice rolls at the end).
- Place the baking pan in the steamer and steam for 2 minutes. Sprinkle green onions or cilantro of your choice. Remove the pan out of the steamer. Using your cake scraper, split right in the middle and start rolling.
- As you start rolling and get to the end, the roll should have sealed and ready to be cut into half again. Repeat until the mixture is used up.
- Prepare the sauce: Mix hot water with sugar until dissolved then add in the soy sauce.