Dairy-Free Chee Cheong Fun with Sweet Sauce

Instructions

1. 1In a medium bowl, whisk together the 1 cup Rice Flour and 1/4 cup Tapioca Starch until well combined. Gradually whisk in the 2 1/2 cups Water until you have a smooth, lump-free batter.
2. 2Lightly grease a flat steaming tray (approximately 20.32 × 20.32 cm or similar size) with 1 tablespoon Vegetable Oil. Place the tray on a rack in a steamer filled with about 5.08 cm of water. Bring the water to a rolling boil over high heat, then reduce heat to medium-high to maintain a steady steam. The water should be at 100°C.
3. 3Pour a thin layer of the batter onto the hot, greased steaming tray, tilting the tray to spread it evenly. Cover the steamer and steam for 2 to 3 minutes, or until the rice noodle sheet is set and looks slightly opaque. Carefully slide the cooked noodle sheet onto a clean surface.
4. 4While the first sheet is still warm, gently roll it up into a log shape. Repeat steps 3 and 4 with the remaining batter, greasing the tray each time, until all the batter is used. You should have several rolled noodle logs.
5. 5To make the sauce, combine the 1/4 cup Soy Sauce, 1/4 cup Sugar, 2 tablespoons Sweet Soy Sauce, 1 tablespoon Cornstarch, and 1/4 cup Water in a small saucepan. Whisk until the cornstarch is dissolved.
6. 6Place the saucepan over medium heat (around 148.9°C or 150°C). Cook, stirring constantly with a whisk or spoon, for 3 to 5 minutes, or until the sauce has thickened to a syrupy consistency and coats the back of a spoon. Remove from heat and stir in the 1 teaspoon Sesame Oil.
7. 7Slice the rolled rice noodle logs into 2.54 cm thick pieces. Arrange the sliced rice noodle rolls on a serving plate.
8. 8Pour the prepared sauce evenly over the sliced rice noodle rolls. Garnish with the 1 tablespoon Toasted Sesame Seeds. Serve immediately.

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