Sticky rice rolls😍- perfect as a snack or meal by itself, it’s made using my favorite ingredient – yuba or beancurd sheets. I hope you give this dish a try & have a lovely Wednesday, friends.
Recipe (makes 10-12 rolls)
1 1/2 cups of glutinous rice (rinse until water turns clear, soak overnight, then drain well)
4 Yuba skin sheets, frozen or fresh
2 shallots, finely sliced
1/4 cup Shiitake mushrooms, chopped
1/4 cup of each: frozen peas, frozen corn, chopped carrots
oil, toasted sesame oil, salt to taste
🌱Sauce: 3 tablespoons soy sauce, 2 tablespoons Chinese cooking wine, 2 teaspoons stir fry sauce (recipe on highlights), 1/2 teaspoon white pepper
✅In a heated non-stick pan with 1 tablespoon oil, sauté shallots until fragrant, then add mushrooms & stir fry until mushrooms are cooked. Add sauce & continue to cook until the sauce is reduced, then set aside.
✅Meanwhile, prepare a steamer with water, then place drained glutinous rice, 1 cup of water & 1/2 teaspoon salt in a heat-safe bowl. Top rice with mushrooms mixture. Place rice onto the steamer rack & steam over high heat for 30 mins. Using a chopstick/fork, fluff rice & mix until well combined. Taste test & season accordingly. Steam for an additional 15 mins or until rice is fully cooked through (no white spot in the grain). Once the rice has cooled down a little, add in peas, corn, carrots, a drizzle of sesame oil & season with more white pepper. Mix well until all incorporated.
✅To make the rolls, soak yuba in cold water until soft (less than 1 min), the color will change from golden to pale yellow.
Cut yuba into rectangles (10’X4′) or desired size, add filling in the middle & wrap to seal, like a spring roll.
✅Pan fry rolls until golden brown on all sides & steam for 5 mins before serving. Enjoy with some sambal oelek or sesame sauce.😋
Reposted from @woon.heng