Looking for The Mesmerizing Steam Rice Rolls Recipe? Simple and Easy recipe | Anyone can make it

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu provides a plant-based option, while chicken is often less expensive than shrimp.

pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, and ground beef is typically more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos offer a lower-sodium alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is generally cheaper.

Wash and soak 100g split mung bean in warm water for about 2 hours, then wash again.

Pour the soaked mung beans into a pot, add 80g coconut milk, 1/4 tsp salt, 1 Tbsp sugar, and 250 ml water. Mix well.

Bring the mixture to a boil, then reduce heat to low and cook until thickened, stirring occasionally.

When the mung beans are soft, add 70g of grated coconut and mix well. Cook for about 7 more minutes, stirring occasionally, then turn off the heat and let cool.

Prepare the skin by sifting together 80g mung bean starch, 70g tapioca starch, and 40g rice flour.

Slowly pour about 150 ml of the total 200 ml of pandan juice into the flour mixture and mix until it reaches a consistency that is not too liquid or too thick.

Add 1 tablespoon oil and mix until no oil is visible. Continue adding the remaining pandan juice and stir well, then set aside.

In a small pot, add 260 ml water, 60g sugar, and a dash of salt. Mix well and boil until the sugar is completely dissolved.

Pour the boiling water into the bowl with the flour mixture, stir, and sift, then set aside.

Prepare the palm sugar batter by sifting together 40g mung bean starch, 35g tapioca starch, and 20g rice flour.

Slowly pour 110 ml water into the flour mixture and mix until it reaches a consistency that is not too liquid or too thick.

Add 1 tablespoon oil and mix until no oil is visible, then continue adding the remaining water and stir well, then set aside.

In a small pot, add 120 ml water, 40g palm sugar or coconut sugar, and a dash of salt. Mix well and boil.

Pour the boiling sugar water into the bowl with the flour mixture, stir, and set aside.

Use a 15cmx22cm rectangular non-stick pan, greased with oil, and place it in the steamer. Cover with the lid and steam for about 1-2 minutes, depending on the thickness of the pan.

Stir the batter well before ladling it up. Pour 50g of batter into the preheated pan, ensuring it covers the base.

Cover with a lid and steam for 2 minutes until it turns slightly translucent, then put the pan back into the steamer and steam for another 1 minute.

Repeat the steaming process until all batter is used, making sure to stir the batter each time before pouring.

After steaming, place the pan on top of the water tray to cool for about 2 minutes to prevent stickiness when rolling.

Add 1 Tbsp of filling to the rice sheet, then roll it up. Serve the rice noodle rolls with coconut sauce on top or on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens