Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Rinse 400g of rice clean and soak it in ample water overnight (about 8 hours) until the grains fully absorb water and can be easily crushed into small crumbs with fingers; drain well and set aside.
Watch out
The rice must be thoroughly rinsed before soaking and soaked long enough
otherwise, the grains will remain too firm and produce a grainy batter
Transfer all drained soaked rice into a high-speed blender, add 500ml of water, secure the lid, and run the juice/smoothie cycle until completely blended into a smooth, milky white liquid batter.
Watch out
Keep the water-to-rice ratio exact at 500ml water to 400g dry rice
too much water makes the sheet too runny to roll, while too little makes it tough and chewy
Pour the blended rice batter through a fine-mesh strainer into a large bowl to filter out any unground rice particles, resulting in a completely smooth liquid batter.
Watch out
Straining is necessary
any remaining rice grit will make the steamed noodle sheets uneven in texture and prone to breaking
Add 70g wheat starch, 5g salt, and 5ml cooking oil into the strained rice batter; stir thoroughly with a spoon until the powder completely dissolves without lumps, forming a smooth, slightly viscous, freely flowing liquid.
Watch out
Wheat starch improves translucency, elasticity, and prevents tearing
stir out all dry lumps thoroughly, and always stir from the bottom before ladling as starches quickly settle
In a small bowl, combine 5 tbsp light soy sauce, 3 tbsp seasoned soy sauce for seafood, 1 tbsp oyster sauce, 15g rock sugar (about 5 small crystals), and 100ml water; mix well and set aside.
Watch out
The sauce must be diluted with water and balanced with rock sugar
never use neat soy sauce directly or it will be overly salty and harsh
Pour 15ml cooking oil into a pan, add 30g scallion sections, and fry over medium-low heat until fragrant; pour in the mixed sauce, bring to a boil and simmer for about 2 minutes until the rock sugar completely dissolves and becomes aromatic, then turn off the heat, strain out the scallions, and keep the sauce in a bowl.
local_fire_departmentMedium-low heat to fry scallions, then medium heat to simmer for about 2 minutesWatch out
Control the heat when frying scallions so they do not char and turn bitter
strain the sauce as soon as the sugar melts and aromas release, avoiding over-reduction which makes it too salty
Stir the batter thoroughly from the bottom, then ladle about 120ml onto a large steaming tray and tilt to spread an even, thin layer over the base; crack in 1 egg, break and swirl the yolk/white into the batter with the back of a spoon, and scatter 25g minced pork and 5g chopped scallions evenly on top.
Watch out
Always stir the batter before ladling to prevent starch settling
ensure the batter layer is very thin and even, as a thick layer will turn sticky and heavy instead of smooth
Wear heat-resistant oven mitts when opening the steamer and taking out the tray to avoid severe burns from hot steam and the scalding metal tray.
Place the prepared tray into a preheated, fully steaming steamer or steam oven; close the door and steam over high heat for 2 to 3 minutes until the sheet turns translucent, puffs up with large air bubbles, and the pork and egg are completely cooked through; carefully remove the tray with oven mitts.
local_fire_departmentHigh heat with vigorous steam for 2 to 3 minutesWatch out
Ensure vigorous steam throughout cooking
insufficient steam causes uneven heat, resulting in half-cooked or separated batter
While hot, use a bench scraper to push and fold the noodle sheet from one end into a rippled roll, transfer to a serving plate, and spoon 2 tbsp of hot scallion soy sauce over the top; repeat Steps 7 through 9 for the remaining batter.
Watch out
Scrape and roll immediately while hot
once cooled, the rice sheet will stick firmly to the tray and tear apart easily
Steamed Pork Patty with Salted Fish
Traditional Cantonese Put Chai Ko & Minnan Peanut Soup
Hong Kong Style Pork and Cabbage Steamed Buns
Traditional Hakka Ham Kok Zai
Golden Ratio Silky Steamed Eggs: Chef's Fail-Proof Recipe
DIY Steamed Rice Roll Maker Tool