← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 150 g Rice flour
• 2 tbsp Tapioca starch
• 1 tbsp Cornflour (cornstarch)
• ¼ tsp Salt
• 1 tbsp Vegetable oil, plus extra for the tray
• 550 ml Water
• 4 tbsp sweet sauce (hoisin or tim cheong)
• 3 tbsp Water
• 1 tsp Soy sauce
• 1 tsp Sugar
• 3 tbsp chilli sauce
• 2 tbsp Sesame seeds, toasted
• 3 tbsp crispy fried shallots and a little shallot oil

Method

1. Whisk the rice flour, tapioca starch, cornflour, salt, oil and water into a thin, smooth batter. Rest it for 30 min.
2. Warm the sweet sauce, water, soy sauce and sugar in a small pan over low heat for 2 min until smooth and pourable.
3. Set up a steamer large enough to hold a 20 cm square tray or plate and bring the water to a strong boil. Oil the tray lightly.
4. Stir the batter (the flour settles), pour in a thin layer, just enough to cover the base, and steam covered over high heat for 2–3 min until the sheet is set, glossy and puffed in places.
5. Lift the tray out and use a scraper to roll the sheet up from one side into a loose roll. Repeat with the rest of the batter, oiling the tray each time.
6. Cut the rolls into short lengths, drizzle with shallot oil, sweet sauce and chilli sauce, and scatter with sesame seeds and fried shallots.

Tips

• If the sheets tear, the batter layer was too thin or the steamer not hot enough.
• Many KL stalls also add a ladle of minced pork and mushroom gravy; with it the dish is no longer vegetarian. Contains soy and wheat (sauces) and sesame.

Sources

Written in our own words after cross-checking these recipes:

What To Cook Today Malaysian Chinese Kitchen Nomadette