Can I make the batter ahead of time?
Yes, you can prepare the batter up to 1 day in advance and store it in the refrigerator. Whisk well before using.
BREAKFAST
Homemade Steamed Rice Rolls with Savory BBQ Pork
Recreate the magic of a dim sum classic in your own kitchen with these tender, translucent steamed rice rolls, generously filled with succulent, sweet, and savory BBQ pork. This recipe provides clear steps to achieve the delicate wrappers and a perfectly balanced filling for an authentic taste of Hong Kong.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together the rice flour, tapioca starch, and salt. Gradually add 1 3/4 cups of water and 1 tablespoon of vegetable oil, whisking until the batter is smooth and lump-free. Let the batter rest for 15 minutes.
02
Prepare a large steamer. Lightly grease a flat, heatproof dish or a shallow metal tray (about 8x8 inches or similar) with vegetable oil. Ensure it fits inside your steamer.
03
Pour about 1/4 cup of the rice batter into the greased dish, tilting to coat the bottom evenly with a thin layer. Sprinkle about 2 tablespoons of diced char siu over the batter.
04
Carefully place the dish into the preheated steamer. Steam for 3-4 minutes over high heat, or until the rice roll is opaque and bubbles appear on the surface.
05
Remove the dish from the steamer. Using a flat spatula or scraper, gently scrape the steamed rice roll from one end to the other, rolling it into a cylinder. Transfer the finished roll to a serving plate.
06
Repeat steps 3-5 with the remaining batter and char siu, greasing the dish each time. Keep the finished rolls warm while you steam the rest.
07
Once all rice rolls are steamed, drizzle them with light soy sauce and sesame oil. Garnish generously with chopped green onions and serve immediately.
About This Recipe
Recreate the magic of a dim sum classic in your own kitchen with these tender, translucent steamed rice rolls, generously filled with succulent, sweet, and savory BBQ pork. This recipe provides clear steps to achieve the delicate wrappers and a perfectly balanced filling for an authentic taste of Hong Kong.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra silky rolls, ensure your batter is well-mixed and rested. The thickness of the batter is key; it should be like thin cream. If it's too thick, add a tiny bit more water. If too thin, add a touch more rice flour.
Easy Substitutions
If char siu is unavailable, you can use finely diced cooked chicken or shrimp. For a vegetarian option, use finely diced rehydrated shiitake mushrooms and carrots. Tapioca starch can be substituted with cornstarch for a slightly less chewy texture.
Storage & Reheating
Steamed rice rolls are best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat gently by steaming for 2-3 minutes until warm and soft.
Serving Suggestions
Serve these Hong Kong Style Steamed Rice Rolls with BBQ Pork as part of a dim sum brunch. Pair them with chili oil for a spicy kick. Enjoy them alongside a cup of hot Chinese tea. Offer a side of pickled daikon for a refreshing contrast. They also make a delightful light lunch.
Common Mistakes
1. Not greasing the steaming dish: This will cause the rice rolls to stick and tear. Always grease thoroughly before each roll. 2. Overfilling the dish with batter: Too much batter results in thick, gummy rolls. Aim for a very thin, even layer. 3. Under-steaming or over-steaming: Under-steamed rolls are sticky; over-steamed rolls are tough. Watch for opacity and slight bubbling. 4. Not resting the batter: Resting allows the flours to fully hydrate, leading to a smoother texture. 5. Using cold water for batter: Use room temperature water for best results in batter consistency.
Frequently Asked Questions
What kind of char siu should I use?
Any good quality, pre-cooked char siu from an Asian market or restaurant will work perfectly.
My rice rolls are breaking when I try to roll them. What's wrong?
This could be due to too little oil in the dish, the batter being too thin, or the roll being under-steamed. Adjust accordingly.
Can I use a non-stick pan for steaming?
While possible, traditional metal trays or ceramic dishes are preferred as they conduct heat more evenly for steaming.
MORE TO KNOW
Achieving the perfect texture for steamed rice rolls requires a bit of practice. The key is a thin, even layer of batter and proper steaming time. Over-steaming can make them tough, while under-steaming will make them sticky and hard to roll. The dish you use for steaming should have low sides to allow for easy rolling. If you don't have a dedicated dim sum steamer, a large wok with a steaming rack works perfectly. Ensure there's enough water in the steamer throughout the process to maintain consistent high heat.
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