Roll up, tuck in
Food rolls are somewhat fun and not that hard to prepare either. Start rolling them out of your kitchen, pronto.
4 pandan leaves, cut into pieces 55ml + 350ml water
200g plain flour
1 1/2 tbsp tapioca flour
1/2 tsp fine salt
2 small eggs (grade C) 1 ripe mango
200g lotus paste (store-bought) Put the pandan leaves and 55ml water into a food processor. Blend well. Pour the liquid through a strainer. Add the remaining 350ml water to the pandan juice. Strain the liquid once or twice more.
Sift plain flour into a mixing bowl. Add the tapioca flour and salt; stir to mix well.
Add the eggs to the pandan juice mixture. Stir well and strain into the flour mixture. Using a hand whisk, mix into a smooth batter. Set aside to rest for 30 minutes. Peel and cut mango into thick strips. Divide lotus paste into 3 equal portions. Roll out each portion of lotus paste between 2 plastic sheets or films. Remove the top sheet and place a strip of mango on the paste. With the help of the bottom plastic sheet, roll up and wrap up tightly. Lightly grease and heat a nonstick frying pan on low heat until pan is well heated. Pour a ladleful of batter into the pan and swirl the pan to get an even spread of batter around the pan. Cook on low heat until set. Flip the crepe onto a dish and continue to make more with the rest of the batter. Stack up the crepes as you work. Place a pandan crepe on a clean board. Place a roll of lotus paste and mango filling on the crepe. Roll them up gently. Slice before serving.
RICE NOODLE ROLLS
6 rolls rice noodle sheets
(chee cheong fun) toasted sesame seeds chopped coriander leaves or spring onion to garnish 100g yam bean (sengkuang) 150g radish
1 tsp oil
1 tsp sesame oil
1 1/2 tbsp preserved radish (choy poh), soaked and chopped 1/2 tsp salt
1/2 tsp pepper
1/2 tsp chicken stock powder 3 tbsp light soy sauce 1 tbsp chilli sauce 1 tbsp tomato sauce 1 tsp sesame oil
1 tsp sugar or to taste 2-3 tbsp hot water Shred the yam bean, radish and carrot. Rinse and drain well.
Heat oil and sesame oil in a wok and stir-fry the preserved radish until fragrant. Add in yam bean, radish and carrot. Add seasoning and fry until vegetables are soft. Dish out and set aside to cool completely. Unroll the rice noodle sheet on a clean plastic chopping board or plate. Place 2 to 3 tablespoons of filling on the rice sheet and roll up neatly.
Repeat to make more filled rice noodle rolls. Line 2 to 3 rolls together and cut the rolls into 3cm sections. Transfer to serving plates. Serve drizzled with the sauce and a sprinkling of toasted sesame seeds and chopped coriander.