Dairy-Free Chee Cheong Fun (Rice Noodle Rolls)

Instructions

1. 1In a medium bowl, whisk together the 1 cup rice flour, 0.25 cup tapioca starch, and 2.5 cups water until the mixture is completely smooth with no lumps.
2. 2Add the 1 tbsp vegetable oil to the batter and stir to combine.
3. 3Lightly grease a flat-bottomed steaming pan or tray (about 20.32-25.4 cm in diameter) with a little vegetable oil. Pour a thin layer of batter into the pan, just enough to cover the bottom. Place the pan in a steamer basket over boiling water. Steam for 2 to 3 minutes, or until the rice noodle sheet is set and slightly translucent.
4. 4Carefully remove the pan from the steamer. Loosen the edges of the steamed rice noodle sheet with a spatula and roll it up tightly. Set aside on a clean surface.
5. 5Repeat steps 3 and 4 with the remaining batter until all the rice noodles are steamed and rolled.
6. 6While the noodles are steaming, prepare the sauce. In a small saucepan, combine the 0.5 cup soy sauce, 2 tbsp dark soy sauce, and 2 tbsp sugar.
7. 7Heat the sauce mixture over medium heat, stirring until the 2 tbsp sugar is dissolved. Bring to a gentle simmer and cook for 1 to 2 minutes until slightly thickened. Stir in the 1 tsp sesame oil and 1 tsp chili garlic sauce.
8. 8Slice the rolled rice noodle sheets into 2.54 cm pieces. Arrange the sliced rice noodle rolls on a serving plate and drizzle with the prepared sauce. Sprinkle with the 1 tsp sesame seeds before serving.

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