豬腸粉Street-Style Rice Rolls

Prep 15 min·Cook 35 min·Rest 30 min

1. 1You're here
   Step 1.

   Whisk the rice flour, tapioca starch, wheat starch, salt and water until completely smooth, then stir in the oil. Rest the batter.

   150 g Rice flour (not glutinous)30 g Tapioca starch20 g Wheat starch½ tsp Salt500 ml Water1 tbsp Cooking oil (plus extra for the tray)

   30 minBatter / coating
2. 2
   Step 2.

   Toast the sesame seeds in a dry pan over low heat until golden, then set aside.

   1 tbsp White sesame seeds

3. 3
   Step 3.

   Bring plenty of water in the wok to a hard boil with a rack in it. Brush a 20 cm metal tray with oil and heat it on the rack for 1 minute.

   1 tbsp Cooking oil (plus extra for the tray)

4. 4
   Step 4.

   Stir the batter well (the starch sinks), pour about 60 ml into the hot tray and tilt so it spreads into a thin, even layer.

   150 g Rice flour (not glutinous)

   Batter / coating
5. 5
   Step 5.

   Cover and steam on high heat until the sheet turns translucent and puffs up in big bubbles.

   150 g Rice flour (not glutinous)

   2 minSteam

   Mum's tip媽媽小貼士

   Keep the heat at full blast. Weak steam gives a thick, sticky sheet.
6. 6
   Step 6.

   Lift out the tray and let it stand 30 seconds. Use a plastic scraper to lift one edge and roll the sheet up tightly into a long tube.

   150 g Rice flour (not glutinous)

   Assemble / plate

   Mum's tip媽媽小貼士

   Resting the tray on a damp cloth helps the sheet release cleanly.
7. 7
   Step 7.

   Wipe and re-oil the tray and repeat with the rest of the batter. Keep finished rolls covered so they stay soft.

   1 tbsp Cooking oil (plus extra for the tray)150 g Rice flour (not glutinous)

8. 8
   Step 8.

   Loosen the sesame paste with the warm water until it pours like thick cream.

   3 tbsp Sesame paste2 tbsp Warm water (to loosen the sesame paste)

9. 9
   Step 9.

   Cut the rolls into 3–4 cm pieces with oiled scissors and pile them on plates.

   150 g Rice flour (not glutinous)

   Assemble / plate
10. 10
    Step 10.

    Drizzle over the sweet sauce, sesame paste, soy and chilli sauce, scatter with the sesame seeds and serve at once.

    120 ml Sweet Sauce for Rice Rolls3 tbsp Sesame paste2 tbsp Light soy sauceto taste Chilli sauce1 tbsp White sesame seeds

    Assemble / plate