Rice Noodle Roll

Rice noodle roll or steamed rice roll is a Cantonese dish from Southern China including Hong Kong. Rice noodle roll is commonly served as snack, small meal or as a variety of dim sum.
There are various way to serve rice noodle roll from sweet to savory. In Malaysia and Singapore cuisine, many people prefer serving steamed rice roll with sweet sauce.

This is my simple version of rice noodle roll.

Ingredients
300gm rice flour
3 tbsp wheat starch
4 tbsp corn starch
1 tsp salt
2 tbsp oil
950 mls water

Wheat starch. You can get this flour from any Asian store.

1/ Mix rice flour, wheat starch and corn starch together.
2/ Add water slowly and stir continuously. Sieve the mixture.
3/ Add oil and salt, then mix thoroughly, keep batter aside for at least an hour.

4/ Prepare steamer and grease 10" non stick pizza pan. Steam the empty pan for 1 min.

5/ When water is boiling, ladle and spread a thin layer of 200ml batter onto the hot pan, steam for about 4 mins on high heat.

6/ Remove from steamer, leave it for 30 seconds and use a plastic scrapper to scrape the side.

7/  Remove the rice roll onto a plastic mat or greased tray with the top of the rice roll facing down.
Scrape the pan and grease again before steaming the next sheet of rice noodle.

8/  Roll the rice roll like swiss rolls.
Optional: you can fold the rice noodle sheet to 2" wide instead of rolling it.

Cooked rice roll can be cling wrap and keep in fridge for 3 to 4 days.

The thickness of the rice noodle should be very thin 1/8" or else it will have a gummy taste.

Sweet sauce A
3 tbsp hoisin sauce
1 tsp black soya sauce
1/2 cup water
3 tsp sugar
2 tsp soya sauce

Mix all the ingredients together and cool till boil. Mix 1/2 tsp corn flour with 1 tbsp of water, add to sweet sauce and mix well. Remove from heat and keep aside.

Hoisin sauce

Sweet sauce B
50 mls water
50 mls light soya sauce
2 tsp sugar
Dash of sesame oil

Mix all the ingredients together and cook till boil.

 Condiments to be serve with rice noodle roll

Fried garlic.
Chopped the garlic and fry with oil till crispy and golden brown.

Fried dried shrimp.
Wash dried shrimp and pat dry with kitchen towel. Heat up oil and fry the dried shrimp until crispy.

Toast 2 tbsp sesame seed in non stick pan until fragrant using low/ medium heat.

Toasted sesame seeds

Sesame seed is one of the oldest cultivated plants in the world, prized as an oil seed for at least 5,000 years. While it is beginning to regain favor due to its exceptionally high calcium and magnesium content, few realize it is also one of the most potent medicinal foods still commonly consumed today.

Women in ancient Babylon were believed to use a mixture of honey and sesame seeds (havla) to prolong youth and beauty, and Roman soldiers ate the mixture for strength and energy.

Sesame seed include a combination of vitamins and minerals which make it one of the healthiest foods in the world. Sesame seed is good for your hair, skin and eyes.

Chopped spring onions/ scallions

Beside providing unique taste and flavor to the dish,  spring onions are loaded with essential nutrient. But don't eat too much spring onions if you are interested in gaining weight.

Popular breakfast food in Malaysia and Singapore. Simple version of rice noodle roll with sweet sauce  (A ) and toasted sesame seed. You can add tabasco chilli sauce if you like.

Rice noodle roll is smooth and slippery. Best to serve while its warm.

Another way of serving rice noodle roll, sprinkle dried prawn, sesame seed, spring onions and drizzle with sweet sauce (A.)  If you  like, you can drown the rice noodle with more sauce. 

Serve rice noodle roll with stir fry prawn, garlic oil, chopped spring onion and drizzle with sweet sauce ( B.)
Season prawn with soya sauce, pepper, sugar, hua tiaw chiew ( chinese wine ) and stir fry with garlic.
Sprinkle some cooked prawn on the cooked rice noodle and roll like swiss roll or fold flat.

One of the best sunrise meal which doesn't split your waistline. Enjoy!

Have a nice week ahead. Cheers.
Amelia