Cantonese Steamed Beef Rice Noodle Rolls with Homemade Sauce

In a large glass bowl, combine 150g rice flour, 600ml water, 40g tapioca starch, 1 tbsp peanut oil, and 1 tsp salt. Mix until smooth and lump-free.

If grinding fresh rice milk: Soak 250g white rice in 500ml water overnight (at least 2 hours) until crushed easily between fingers. Wash and drain well.

Pour the drained soaked rice into a blender, add 600ml water in batches, and blend at high speed for 4-5 minutes until ultra-smooth. Strain the rice milk twice through a fine sieve.

Add 40g tapioca starch, 1 tbsp peanut oil, and 1 tsp salt to the strained fresh rice milk, and stir thoroughly until well combined.

Heat 1 tbsp peanut oil in a skillet over medium heat. Add 1/2 tsp minced ginger, 2 chopped shallots, and 1 diced dried shiitake mushroom. Sauté until fragrant and shallots soften.

Add 1 green onion, 1 coriander stalk, 240ml water, 60ml light soy sauce, 1/4 tsp dark soy sauce, and 1 tsp sugar to the skillet. Mix well and bring to a boil.

Once boiling, turn down to low heat and simmer for 10 minutes. Taste for seasoning, then turn off heat, cover, and steep for 30 minutes. Strain through a fine mesh strainer into a bowl and set aside.

In a dish, mix 300g minced beef with 1/2 tsp ginger, 1/2 tsp salt, 1 tsp light soy sauce, 1/4 tsp chicken powder, 1 tbsp cornstarch, 1/2 tsp white pepper, 3 tbsp water, and 1 tsp white rice wine. Stir vigorously clockwise until liquid is absorbed and the beef becomes sticky.

Add 1 tbsp peanut oil into the marinated beef mixture and stir well to seal in the moisture.

Pour sufficient water into the bottom reservoir of the rice noodle roll steamer, turn heat to high until water boils vigorously, and insert the tray to preheat.

Pull out the preheated tray and brush a thin layer of peanut oil to prevent sticking. Before scooping rice milk each time, stir the batter thoroughly from the bottom.

Pour 1 ladle (about 100ml) of rice milk onto the tray, spread marinated beef mince evenly using chopsticks, and sprinkle chopped green onion and coriander. Tilt and sway the tray gently to spread the batter into a thin, uniform layer.

Push the loaded tray into the rice noodle steamer, close the drawer, and steam on high heat for 2 minutes until the rice sheet bubbles up and the beef is cooked through.

Pull out the tray onto a stable surface. Hold the scraper flat against the tray bottom, lift the edge of the sheet, and push forward smoothly to fold the rice roll into a neat cylinder. Transfer to a serving plate.

Drizzle the warm beef rice noodle rolls generously with the prepared mushroom soy sauce and serve hot.