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Recipe details are AI-generated from the video and may contain errors — for reference only.
Take out 3 frozen Chinese crullers, put them in the oven or air fryer, bake until golden and crispy, and let cool.
local_fire_departmentMedium-high heat bake for 5 to 8 minutesWatch out
Keep an eye on the heat when baking crullers, otherwise the surface will burn while the inside is not heated through.
Add 3 tbsp rice flour, 3 tbsp wheat starch, and 1 cup water into a container, stir thoroughly until completely smooth without lumps.
Watch out
The batter must be thoroughly mixed, otherwise settling at the bottom will cause uneven thickness in the rice sheets.
The steam is extremely hot when steaming on high heat. Be careful when opening the lid to avoid scalding your face and hands.
Brush 1 tbsp cooking oil evenly on the bottom of the steaming tray, place it in a wok with boiling water, thoroughly stir the batter and pour a portion into the tray to cover it completely, cover and steam on high heat for 3 minutes until translucent, then let cool for 1 minute.
local_fire_departmentHigh heat steam for 3 minutesWatch out
The batter must be restirred before pouring into the tray, otherwise starch settling will cause uneven consistency.
Use a silicone spatula to gently lift the four edges of the cooled rice sheet, place a cooled Chinese cruller on it, use a scraper to tightly roll up and wrap the cruller, repeat to make 3 rolls, cut into segments and drizzle with 2 tbsp sweet soy sauce.
Watch out
The Chinese cruller must be completely cooled before wrapping, otherwise the heat will make the rice sheet soggy and lose its crispiness.
Wash 2 cilantro plants thoroughly, rinse with drinking water, and chop finely for later use.
Steam is extremely hot when opening the lid. Be careful to avoid steam burns on your hands.
Apply 1 tbsp cooking oil evenly on the bottom of the steaming tray, place in a boiling wok, stir batter and pour into the tray to cover, cover and steam on high heat for 3 minutes, open and sprinkle 2 tbsp chopped cilantro, cover and simmer for 10 seconds, then remove and cool for 1 minute.
local_fire_departmentHigh heat steam for 3 minutes, then simmer for 10 secondsWatch out
After sprinkling cilantro, cover with the lid and simmer for 10 seconds so the residual heat releases the aroma and sets it onto the rice sheet.
Use a silicone spatula to gently lift the four edges of the cooled cilantro rice sheet, use a scraper to roll it into a cylinder, repeat to complete 3 rolls, plate and cut into segments, then drizzle with 2 tbsp sweet soy sauce.
Watch out
Apply even pressure when rolling the rice rolls to avoid tearing the rice sheets containing cilantro.
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