Chee Cheong Fun with Sweet and Salty Sauce

Combine the flours and salt in a bowl. Add the cooking oil and lukewarm water and whisk until smooth. Whisk in the boiling water. Set aside for 45 minutes to rest.

Prepare the cake tin. (I use a 25 cm (10 in) square cake tin for steaming the rice noodles.) Very generously brush the bottom and sides of the tin with extra oil.

Fill the wok with 5 cm (2 in) of water and put a metal trivet in the middle of the wok. (The cake tin should be able to float on the surface of the water.) Bring the water to a rolling boil then reduce heat to a gentle simmer.

Place the oiled tin on the simmering water to warm it up. Give the batter a good stir then carefully pick up the hot tin and pour in some batter. The noodles should be about 2 mm (1/8 in) thick, so the batter should just cover the bottom of the tin. Swirl it around quickly so it evenly coats the bottom of the tin.

Once the tin is coated, place it on top of the simmering water, cover the wok with a domed lid and steam for 3 minutes until set. Remove the tin from the heat. Working quickly using a pastry scraper, gently roll the rice noodle away from you to create a roll. Cut into 3 cm (1 1/4 in) lengths or to your desired length. Repeat with remaining batter, greasing the tin between batches and giving the batter a good stir each time before pouring into the tin.

To make the sauce, mix the hoisin sauce, sriracha chilli sauce, shallot oil, and roasted sesame paste in a bowl until well combined.

Transfer the rice noodle rolls to a serving dish. Pour over the sauce and sprinkle with toasted white sesame seeds and fried shallots (if using) just before serving.