By: Jackie M
125 g rice flour
2 ½ Tbsp tapioca flour
1 Tbsp oil
2 Tbsp oil, extra for mould
¼ cup sesame seeds, toasted
1 cup oil
1 brown onion, peeled and sliced thinly Chilli sauce (Sriracha), optional
Topping Sauce Option 1
⅓ cup prawn paste aka Petis Udang
½ cup water
*Kicap manis (sweet soya sauce)
Topping Sauce Option 2
1 cup hoisin sauce
1 cup water
⅓ cup sugar
Combine all the rice flour roll ingredients and mix well, batter will be very thin.
Brush a square metal cake pan with oil, pour a very thin layer (2 mm) of batter and steam on high heat for 1 - 3 minutes OR use an oiled non-metallic baking dish and microwave on high for about a minute and a half (75 to 90 seconds depending on strength of your microwave).
Allow to cool slightly then use a spatula or scraper to lift up the edge of the rice flour sheet. Roll up then put aside and repeat process until all the batter is used up. Toast sesame seeds in a dry pan over medium heat, cool.
Heat the oil in a wok and fry the onion until light brown. Remove onion from oil and transfer onto paper towel to crisp up. Store the onion crisps for future use, reserve oil for topping the rolls.
For topping sauce 1, combine prawn paste and water in a saucepan. Simmer on low heat, stirring constantly, until well mixed.
For topping sauce 2, combine hoisin sauce, water and sugar in a saucepan. Simmer on low heat until sugar is completely dissolved.
To assemble, cut the rice flour rolls into 3 cm widths. Drizzle with either sauce option. Drizzle with onion oil and a sprinkle of toasted sesame seeds, serve with chilli sauce if you like it spicy.