Vegetarian Kuay Diu
Instructions
1 . Mix all the above ingredients well into a thin batter and let it rest for an hour. Do not be impatient like me. I tried steaming 10 minutes after mixing the batter and the rice pancake was soft and sticky. Just before the hour's up, get ready a steaming wok of water.
2. Ladle into a greased pan and steam 3-5 minutes, depending on the thickness and size of your pan. I used a tart pan with a removable base which was stupid because the batter ran through the sides into the water. I think a non-stick cake pan's best but you still have to oil it the first time. It's helpful to remember the amount of batter and size of your cake tin so you can get the same thickness for each pancake.
3. For kuey tiao, make thinner pancakes. When cool enough to handle, peel it off the pan, roll it up loosely (no need for neatness) and cut it with an oiled pastry cutter into 1 cm pieces. Unravel the flat rice noodles by fluffing them with your hands gently.
4. For unfilled cheong fun (as versus cheong fun with fillings, which should be paper-thin), you can make thicker pancakes and roll the pancakes snugly, then cut into 2 cm slices. Do not unravel. Top the cheong fun with: hoisin sauce (Lee Kum Kee brand is good), Maggi soy sauce, sweet chili sauce, toasted sesame seeds and chopped spring onions.
