Triple Sauce Rice Rolls
Ingredients: Short grain Jinmi rice (or sushi rice), Jasmine rice, Peanut oil, Natural peanut butter, Soy sauce · 30 min cook time · 338kcal · ₩4,500
Ingredients
100g Short grain Jinmi rice (or sushi rice), 100g Jasmine rice, 2g Peanut oil, 2tablespoons Natural peanut butter, 2tablespoons Soy sauce, 2tablespoons Water, 2teaspoons Sugar, 2tablespoons Sweet sauce (or hoisin/Thai sweet chili sauce), 1teaspoon Toasted white sesame seeds
Instructions
1. Rinse the rice. Submerge it with water and soak it for 4 hours or, alternatively, overnight in the fridge.
2. Strain the rice first. Get your blender on a scale, tare, toss the rice in and see how much it weighs. Usually, the rice will absorb about 50g of water and as you can see, ours is a little bit more than 250g. So now, add more water until it reaches 500g.
3. Blend on high for 4 minutes. Scrape down if needed. Once the batter is all smooth, pour into a bowl and set aside.
4. Bring enough water to a heavy boil. Preheat the tray for a minute. While it's preheating, add in 2g or half a teaspoon of peanut oil to the batter. Mix well, and now we are ready to steam.
5. Take out the tray, lightly brush some oil on, and stir the batter to make sure nothing settled at the bottom. Now scoop some batter to your tray, just enough to spread over the surface. Put the tray in, make sure it's not tilted. Cover, steam on high for 2 and a half minutes. It will be done once you can see big bubbles forming underneath the rice noodle sheet. Then take out your tray.
6. Use a bench scraper, gently lift the far end of the sheet, flip the edge over, and roll it with the help of the bench scraper until you reach the close end. Take it out and then set aside. Now work through your batter. This recipe yields about 7 to 8 rice rolls with an 8x8 inch baking tray.
7. First, long yao. Get your wok piping hot, shut off the heat, add in the oil. Here we are using 2 tablespoons of quality peanut oil. And then toss in 2 tablespoons of natural peanut butter. Heat on low and patiently mix it till smooth. Once the color deepens a little bit, shut off the heat and take it out.
8. Just combine 2 tablespoons of soy sauce, 2 tablespoons of water, 2 teaspoons of sugar into a tiny saucepan. Heat on low, bring it to a boil, and let it cook for a minute. Then heat off, set aside.
9. Quickly steam your rice roll on high for 3 minutes. Take it out. On a plate with some wax paper for extra authentic points, cut 4 rolls into about 1-inch sections with a pair of scissors. Pour on 2 tablespoons of the fried peanut butter sauce, 2 tablespoons of seasoned soy sauce, a couple tablespoons of sweet sauce or hoisin. Sprinkle on some toasted white sesame seeds, and now your triple sauce rice rolls are done.
Source: Watch the original video