Step 1

Add oil to a small saucepan over medium heat. Fry onion, garlic and mushrooms until the onion browns on the edge.

Step 2

Pour in water and bring to a boil. Cover with a lid and leave to simmer over low heat for 3 minutes.

Step 3

Uncover then add light soy sauce, dark soy sauce, oyster sauce and sugar. Once it comes back to a boil, remove from the heat.

Step 4

Pass the sauce through a sieve to remove all the solid bits. Set aside.

Step 5

Put rice flour, wheat starch (or cornstarch/tapioca starch), salt and oil into a mixing bowl. Add ⅓ of the water and stir until smooth. Pour in the rest of the water and mix well.

Step 6

Brush a thin layer of oil over a small, light baking tray (sheet pan) that fits in the steaming apparatus you plan to use (see note 3).

Step 7

In a wok/pot which you use for steaming, bring water to a boil. Place the tray over the steamer rack (or inside the steamer basket). Pour in batter just enough to thinly cover the surface of the tray. (I use about 60ml/¼ cup of batter for a 18cm×18cm/7”×7” tray).

Step 8

Add the filling of your choice (see note 4 if using shrimp). Cover with a lid then leave to steam over medium heat for 3 minutes. You should see bubbles appear at that moment.

Step 9

Uncover and carefully take out the tray. Leave to cool for about 1 minute.

Step 10

Use a scraper (or a spatula) to gently lift the sheet from one end and roll it towards the other end. Repeat to steam the rest of the batter (Tip: to speed up the process, use 2 trays to rotate).

Step 11

Transfer the steamed rolls to a serving plate. Use the scraper to cut them into bite-sized pieces. Pour the sauce over (or have it on the side for dipping).

Step 12

You may store the leftovers (in an airtight bag/container) in the fridge for up to 3 days. Steam for 3 minutes to reheat. Alternatively, freeze for up to 1 month. Steam for 6 minutes without defrosting.