Steamed Rice Noodle Rolls (Cheong Fun) [蒸腸粉]

My husband loves "cheong fun". He would always order one if it's on the menu. I thought of making it at home but never found a suitable hardware. However, recently I saw a grilling tray from Sur La Table that looked like the one which the chinese restaurant chefs made with, of course, mine is in a smaller scale. Basically, it is a tray that has many holes on it and the size of the holes is just about right. It is big enough for the steam to go through, but not too big such that the mixture would leak through it. So, here we go, finally, I can make this traditional morning treat myself ^_^ Let's roll!

Ingredients: (make 4 rolls)
1 cup Rice flour (110g)
2 tbsp Corn starch
1 tbsp Oil
450ml Water

1. Mix the rice flour and corn starch. Then add in water and oil.
2. Put the tray in the wok (fig.1). Heat the water until it boils. Lay a piece of cloth on the tray (fig.2). Pour the mixture on the cloth (fig.3). Cover it with a lid and steam for about 3min with medium heat. When it is done, the rice sheet will look a little transparent (fig.4).
3. Take rice sheet with the cloth to a flat surface. Let it cool down a little bit (fig.5). At the same time, you can lay another piece of cloth on the tray and make another sheet. Trim the sides (fig.6) and it will be easier to peel it off of the cloth. Roll up the rice sheet (fig.7) to make a roll (fig.8).

Note:

1. If you can't find a tray with holes, a regular tray and without a piece of cloth will do the job well. The rice sheet maybe just a little "wetter".
2. For the first timer, you may try to use less water in the recipe and the rice sheet will turn out 'harder' and it's easier to practice the peeling and rolling. yes, it takes some practice to peel and roll without breaking the rice sheet.
3. I cut the leftover into slices and made "hor fun" with soup. not bad either ;)
4. I also made the sesame sauce for dipping, but I spend too much time making this blog today. It is time to do something else. Sesame dipping sauce will be posted later. stay tuned!