I'm still a little preoccupied with pancakes. I've run out of flour though, and my sourdough baby is unfortunately hibernating in the back of my fridge now. But I insist every day can be pancake day. And I believe most things involving a batter and turns out round and flat-ish constitutes a pancake.
This is a variation of my original chee cheong fun, which I likened then to a rice crepe being rolled up. The one I did in the past is the Singapore version, just plain with sweet soy sauce drizzled over. This time, I decided to stuff it like you get in Cantonese dim sum restaurants, no shrimps though, sadly, but mushrooms did just fine, and the plus side is you get a delicious mushroom dressing.
Rice Pancake Rolls Stuffed with Mushrooms
For chee cheong fun (rice noodle pancakes)
150g rice flour
1 1/2 tbsp potato/tapioca starch
2 tbsp cornstarch
1 tbsp oil
pinch of sea salt
For mushrooms and sauce
handful of fresh mushrooms, sliced (I used chestnut button mushrooms)
2 cloves of garlic, minced
1 tbsp good soy sauce (i.e. traditionally and naturally brewed/fermented)
1/2 tsp toasted sesame oil
1 tbsp shallot oil
fried shallots (as much as desired, though try not to finish all)
chopped spring onions
1. Mix the flours together, then stir in the water slowly, before adding the oil and salt. Leave the batter to rest for an hour. Prepare steamer (or makeshift one) with a greased plate or tray over, and then add a small ladle of batter and swirl to get a thin even layer. Steam for 5 min on high heat. While one 'rice crepe' is cooling, steam another in another plate/tray. (For detailed instructions/photos, see original post).
2. While your 'rice crepes' are steaming/cooling, prepare the mushrooms. Add shallot oil to a medium-hot pan, add the garlic, followed by the mushrooms. Saute till the mushrooms are nicely browned and give off their mushroom juices, then add the soy sauce and sesame oil and cook a little while more. Reserve the cooking liquor.
3. Place the fried mushrooms near one end of the crepe, then carefully roll up. Continue until you run out of mushrooms/crepes. To finish, drizzle the reserved fragrant mushroom-soy sauce over, and top with the fried shallots and spring onions, and eat immediately.
Ok so this wasn't dim sum restaurant quality. I tried my best to get it as thin as possible without it breaking,
but because my chee cheong fun batter has no wheat starch flour (not the same as wheat flour), it's a lot less translucent and springy. But it is more accessible to everyone, not just because it's therefore gluten-free, but also because most of us probably don't have wheat starch lurking in your kitchen cupboard. And, it was delicious anyway! Fresh rice rolls, fried mushrooms, and the yummy garlicky mushroom-soy sauce with the fragrance of toasted sesame oil and fried shallots.
Happy pancake friday (: