It has been a month since I came back from Hajj. Things are slowly getting back to normal. I will post my Hajj reflection shortly. This recipe was written before I travel but did not have the chance to post it until now. Rice Roll is a all-time favourite dish in Hong Kong Cha Chan Ten and Mr. Camel’s favourite. This is not a traditional method of making it but I have adapted it to suit our domestic kitchen. You can also make a vegetarian version, simply leave out the meat and add chopped spring onion only. The vegetarian rice roll is also very delicious with sweetened soy sauce, chili sauce and peanut butter. I know the sauce combination sounds strange. But trust me, it matches perfectly well with the rice roll.
Ingredients
Rice Roll
- 100 g Rice flour
- 25 g Wheat flour
- 20 g Corn flour
- 15 g Oil
- 1 t Salt
- 500 ml Water
Filling
- Meat mince marinated with soy sauce, sesame oil and corn flour for minimum 10 minutes
- Prawn
- Spring onion chopped
Servings: people
Instructions
- Sleeve all the flour in a mixing bowl.
- Add 250ml water into the mixing bowl until dissolved.
- Add the remaining water and mix well.
- Sleeve the mixture twice to three times.
- Rub the oil (not included in the ingredients) on the container you will use to steam with and the spatula.
- Add the mixture on the container in a thin layer. If using spring onion only, just spread it evenly on the layer.
- Add the filing at the bottom of 1/3 portion of the layer.
- Steam for 4 minutes.
- Wait till it is slightly cooled and use a spatula to roll it slowly from the side of the filling.
- Add sweetened soy sauce, chili sauce etc to taste, serve hot.
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