Three Plain Cheung Fun Rice Rolls

Whisk all the rice flour and cornstarch with a small pinch of salt, 1.5 ml cooking oil and 45 ml water until smooth. Whisk in the remaining 95 ml batter water to make a thin lump-free batter. Prepare a level steamer that holds a shallow nonstick metal tray measuring 18 by 18 cm above the water with its lid closed. Bring 500 ml steamer water to a steady boil.

Use 0.5 ml of the reserved cooking oil to brush the tray thinly. Stir the batter thoroughly before pouring one third onto the level tray, tilting to cover the entire base in a thin layer. Cover and steam for 3 minutes until completely set and slightly bubbling. Keep the tray above the water. Carefully remove it and cool for 1 minute, then use a flexible scraper to lift one edge and gently roll up the whole sheet. Transfer the roll to a plate.

Repeat twice with all the remaining batter, stirring before each pour and using 0.5 ml cooking oil each time. Steam each sheet for 3 minutes and cool for 1 minute before rolling. Keep the finished rolls covered and warm. Make exactly three rolls, retaining every part of the sheets, then discard the steamer water.

While the last roll cooks, gently heat all the soy sauce, sugar and the remaining 12 ml water in a very small saucepan for 1-2 minutes, just until the sugar dissolves. Remove from the heat and stir in all the sesame oil. Cut each of the three rolls in half on the serving plate, pour over all the warm sauce and sprinkle with all the sesame seeds. Serve all six pieces immediately as one snack portion; shrimp, pork, vegetables, chili oil and extra sauce are not included.