How To Make Hong Kong Steamed Rice Rolls | Legit
7How To Make Hong Kong Steamed Rice Rolls | Legit
In case you ever forget, just use the about 20 to 25% rule of thumb.
For every rice flour you're using, use only TOTAL 20% starch. For example, If you're planning on using Wheat and Tapioca Starch, use only 10% of wheat starch and 10% of Tapioca Starch. If you're only using Tapioca Starch, use 20% of Tapioca Starch.
To Make the rice rolls:
-400g of Rice Flour [1 Bag] [About 26.6 Tablespoons for 400g]
-40g of Tapioca Starch [Or you can use Potato Starch]
-40g of Wheat Starch [Around 3 tablespoons for 42g]
-1 tablespoon of Salt
-Add water, little at a time until the scoop seem light coated
Steam For About 3 to 5 Mins, Steam Longer If You're Using Raw Meat
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Soy Sauce
-2 Tablespoons of Soy Sauce [You Can Also Use Light Soy Sauce]
-1 Tablespoon of Sugar [Rock Candy is Optional] or Adjusted it to your liking
-1 Tablespoon of Chicken Powder (Optional)
-3 Tablespoons of Water
-1 Tablespoons of Fish Sauce
For The Sugar To Melt, Boil Everything Together