A Chinese dimsum favourite, smooth, silky and thin rice noodle rolls with a sweetened soy sauce.
Course Breakfast, Side Dish
Cuisine Asian, Chinese
Prep Time 10minutes
Cook Time 1hour
Total Time 1hour10minutes
Author Michelle | Sift & Simmer
clean unbleached calico cotton cloths
metal or silicone dough scraper
stainless steel pan
15mlavocado or vegetable oil
Sweetened Soy Sauce
1tablespoonlight soy sauce
1tablespoondark soy sauce
Make the rice noodle rolls:
Combine all of the ingredients into a large bowl and mix well to ensure there are no lumps.
Set up a large wok with a steamer rack, and bring water up to a boil.
Line a cotton cloth onto a stainless steel pan and place it on top of the steamer rack.
Stir the batter well so that there are no lumps and scoop 1 ladle onto the cloth.
Cover the wok with a lid and steam for 1-2 minutes, until the rice noodle puffs with bubbles, meaning that it is ready and cooked through. [If you want to add fillings, add it in after ladling in the batter].
Lightly grease a chopping board with some oil and transfer the cloth with the rice noodle to it.
Carefully peel the cloth away from the rice noodle using a dough scraper, and roll/fold into a long cylindrical shape.
Repeat with the remaining batter.
Garnish with green onions and sesame seeds. Serve immediately with sweetened soy sauce.
Make Sweetened Soy Sauce:
Place all of the ingredients into a small saucepan and bring to a boil.