Chee Cheong Fun

Ingredients

• 150g rice flour
• 30g wheat starch or cornstarch
• 1 tbsp vegetable oil
• 1/4 tsp salt
• 400ml water
• 4 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tbsp oyster sauce
• 2 tbsp sugar
• 100ml water, for the sauce
• 2 tbsp vegetable oil, for brushing trays
• 2 tbsp toasted white sesame seeds, for serving
• 2 spring onions, finely sliced, for serving

Before you cook

• Whisk the rice flour, wheat starch, 1 tbsp oil, salt and 400ml water together until completely smooth with no lumps.
• Set up a steamer with water at a rolling boil.
• Brush two flat, rimmed trays or plates that fit inside the steamer with the extra vegetable oil.

Steps

1. Ladle a thin, even layer of batter onto one oiled tray, just enough to coat the base.
2. Place the tray into the steamer and steam for 2 to 3 minutes until the batter sets into a glossy, translucent sheet with no wet spots.
3. Lift the tray out and let it cool for 30 seconds.
4. Using a flat spatula, roll the sheet up from one edge into a tight cylinder while it is still warm and pliable.
5. Slide the rolled noodle onto a serving plate.
6. Repeat the steaming and rolling with the remaining batter.
7. Combine the light soy sauce, dark soy sauce, oyster sauce, sugar and 100ml water in a small pot.
8. Bring the sauce to a simmer over medium heat and cook for 2 minutes until slightly syrupy.
9. Cut the rolled noodles into short segments with a sharp knife.
10. Pour the warm sauce generously over the noodle rolls.
11. Scatter the sesame seeds and sliced spring onion over the top and serve immediately.