Chee Cheong Fun

Ingredients

Rice flour

1 cup

Tapioca starch

1/4 cup

Water

1 1/4 cups

Oil

2 tablespoons (plus extra for greasing)

Soy sauce

2 tablespoons (for serving)

Sesame seeds

1 tablespoon (to sprinkle on top)

Green onions

2, finely chopped (for garnish)

Fillings (optional)

as desired (e.g., cooked shrimp, char siu, or vegetables)

Instructions

1. In a mixing bowl, combine rice flour, tapioca starch, and water. Whisk until the batter is smooth and free of lumps.
2. Grease a flat, rectangular dish (approximately 8x10 inches) with oil to prevent sticking.
3. Pour a thin layer of the batter (about 1/4 inch thick) into the greased dish, spreading it evenly.
4. Prepare a steamer and bring water to a boil. Place the dish in the steamer and cover. Steam on high heat for about 5 minutes, or until the batter is set and slightly translucent.
5. Remove the dish from the steamer and let it cool for a minute. If desired, add any fillings of your choice before rolling.
6. Carefully roll up the steamed rice noodle sheet from one end to the other, forming a log shape.
7. Repeat the process with the remaining batter, greasing the dish as needed for each batch.
8. Slice the rolls into bite-sized pieces and arrange them on a serving plate.
9. Drizzle with soy sauce, sprinkle with sesame seeds, and garnish with chopped green onions before serving.