You will notice the technique is different than what you usually see in a dim sum house, due to they use a cloth as a tray and the steam can penetrate directly which does not require the greasing-the-tray-step. Due to oil on the tray, the rice batter is much difficult to stay put hence the differences in technique.
Ratio wise for rice batter is 2 (water) : 1 (rice flour)
I added tapioca flour as it does slightly increases the starch content which improves the elasticity of the end result.
Prep Time 15mins
Cook Time 30mins
Total Time 43mins
Course Beverages, Main Course
Cooking Oil(to grease the tray)
With a mixing bowl, add rice flour, tapioca flour, and water. Thoroughly mix until all the flour has dissolved.
Bring the steamer to a full boil, then preheat the tray for 1 minute.
Remove tray from steamer and brush a layer of oil on the tray.
Scoop the rice batter into the tray with just enough rice batter to cover all the areas.
Bring the tray back to the steamer and slowly spread the rice batter as you move the tray.
Once the rice batter begins to set, keep covered and steam for 2 minutes.
After 2 minutes, remove the cover and add fillings. Continue steaming for 3 minutes.
Remove from steamer.
With a flat scraper, grease it with cooking oil then gently lift up the cooked rice batter and roll it rolls.
Gently transfer to a plate.
For the remaining ingredients, repeat steps (2) to (10).
Serve with soy sauce mixture, hoisin sauce, sweet bean sauce, chili sauce, etc.