Steamed Rice Rolls | Banh Cuon | Fawm Kauv - Chansamai's Kitchen

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In this video I will show you step by step on how to make this delicious steamed rice rolls. This is dish is versatile enough that you can make it with your favorite meat. It's easy and yet super tasty. You can have as appetizers, or a meal. When you eat it, you will feel the flavor of the meat, seasoning, and herbs along with the soft and chewy textured of the rice rolls. If you want to know how I make it, please keep watching.

Ingredients:

Step 1:

Making Steamed Rice Rolls Batter:

- 1 1/2 cups softasilk cake flour
- 1 1/2 cup tapioca starch
- 3 cup water (room temperature)
- 1 tablespoon oil
- 1 teaspoon mushroom seasoning
- 1/2 teaspoon salt

Mix everything together until all the flour dissolve, the move to step 2:

Step 2:

Cook The steam Rice Roll batter:

- 1/2 cup rice batter (from step 1)
- 2 cups water (room temp)

- Mix them together and put on the stove over medium high heat, keep stirring to prevent burning.
- It will take about 5-8 minutes until you see the liquid get thickened and milky color (gravy consistency ).
- Turn off the heat then pour the hot batter into cold batter.
-- Vigorously stir the batter until it well combine the cover and set aside.

Step 3: Filling

Ingredients:
- Some black fungus (some called Wooden ear mushrooms)
- 1/2 yellow onion (minced)
- Green onion (chopped)
- Cilantro (chopped)
- 1 Tablespoon oyster sauce
- 1 teaspoon mushroom seasoning ( chicken seasoning/MSG)
- 1/4 - 1/2 teaspoon salt

Step 4: Make Steam Rice Rolls

- Brush oil /cooking spray on a non stick pan over medium low heat.
- Once the pan is hot, stir the rice batter then add 1 ladle into the pan.
- Swirl to make the batter cover the bottom of the pan, then cover for about 1 minutes or so.
- when you see the side of the rice crapes loosen up then it is ready to take off.
- Use parchment paper on top of the counter/cutting board, then flip the rice crapes down.
- Put the pan back on the stove, then add another ladle of the batter (make sure to stir the batter every time) into the pan. Swirl the pan and cover it. - - Go back to the first crapes, add in the meat filling on the rice crape then roll the rice crape into any shape you like.
- Repeat the same process until you are done with your rice batter.

Step 5: Sauce

- 5-10 red chili 🌶️
- 2 cloves garlic
- Some cilantro stem (roots)
- 1 tablespoon sugar
- 1 teaspoon mushroom seasoning
- 1/4 - 1/2 teaspoon salt
- 1/4 cup roasted peanut
- 1/4 - 1/2 cup water
- 3 tablespoons lemon juice
- 2 Tablespoons fish sauce
- 4 Tablespoons Cantonese Suki Sauce ( or sweet chili sauce)

- Pound pepper, garlic, cilantro stem, sugar, mushroom seasoning, salt together until it formed into paste.
- Add in peanut then continue to crush or pound.
- Add lemon juice, fish sauce, and Cantonese Suki Sauce then mix them together. Taste it and adjust according to your taste.

Step 6: Enjoying your Steamed Rice Rolls.

in a serving plate, cut 3 steam rice rolls (more or less) into bite size, then add fried onion/garlic and pepper sauce on top. You can also add some more of the filling meat with the steam rice roll, Then ENJOY IT.

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Thank you so much for watching!!!

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