Microwave Mushroom Cheung Fun (Vegan Rice Noodle Rolls)
1 or 2 large rectangular microwave-safe glass dish/es (mine is a 9.5×7.5” pyrex baking dish) with cover
Tray to fit the glass dish (for the cold water)
2 small spatulas (the silicon ones will do!)
Brush for the oil
1 1/2 cups rice flour 180g
1/2 cup corn starch 68g
1/2 cup tapioca starch 60g
1/2 tbsp sugar
1/2 tsp salt
4 cups warm water
1 tbsp neutral oil
200 g fresh mushrooms of choice I used a mix of shiitake and oyster, sliced
Sesame oil for cooking
Soy sauce to taste
1 cup chopped scallions or green onions
Sweet Soy Sauce
2 tbsp soy sauce
2 tbsp sugar feel free to adjust according to desired sweetness
6 tbsp water
Chili Garlic Sauce (homemade recipe here)
Preparing the filling
Heat a large pan or wok.
Add in the some sesame oil. Once hot, add in the mushrooms. Season with some soy sauce, to taste. When cooked, turn off heat and set aside.
Chop scallions or green onions and set aside as well.
Preparing the batter
Mix all the dry ingredients into the large bowl. Mix well. While mixing, carefully pour in the warm water. Keep mixing until the starch and flour are diluted. Afterwards, mix in the oil. Set aside.
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