Homemade Hong Kong-style cheung fun (Freshly steamed rice noodle rolls)

Instructions

1. Prepare the batter by combining the rice flour, corn starch, tapioca starch, and mung bean starch in a large mixing bowl. Gradually add the water to the dry ingredients, stirring continuously to avoid lumps. Mix until the batter is smooth. Let it rest for at least 30 minutes.
   
2. Meanwhile, make the sauces. In a saucepan, combine the soy sauce, dark mushroom soy sauce, oyster sauce, caster sugar, and water. Add the crushed ginger and spring onion to the saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and strain out the ginger and spring onion pieces. Set aside the ginger soy infusion while you make the other components.
   
3. To make the sesame peanut sauce, combine the peanut butter, tahini, sesame oil, salt, and water in a small bowl. Whisk until smooth and well combined.
   
4. Make the sticky sweet sauce by mixing the hoisin sauce, char siu sauce, sesame oil, and water in a small bowl until combined.
   
5. Fill a large pot or wok with water and bring it to a boil. Lightly grease a flat, shallow tray or plate that fits inside your steamer.
   
6. Stir the batter well before using. Pour a thin layer of batter (about ¼ cup) onto the greased tray, tilting the tray to spread the batter evenly. Place the tray in the steamer, cover, and steam for about 3-4 minutes, or until the rice noodle sheet becomes translucent and fully cooked.
   
7. Carefully remove the tray from the steamer and let it cool slightly.
   
8. Use a spatula to gently lift and roll the rice noodle sheet into a log. Transfer to a plate. Cut the rolled rice noodles into 1-inch (about 2 cm) wide pieces. Repeat the process with the remaining batter. Keep warm.
   
9. To serve, Arrange the cut rice noodle rolls on a serving plate. Drizzle your choice of the prepared sauces over the rice noodle rolls, or serve the sauces on the side for dipping. Garnish with chopped scallions or sesame seeds, if desired.