【清清淡淡的】自制猪肠粉 Home-made Chee Cheong Fun (Steamed Rice Roll)

星期天下午突然想吃点咸的点心，所以改变主意不烤蛋糕，改做简单的小点心。

正在盘算该弄些什么时想起了小时候吃的猪肠粉，所以就上网找来食谱试做。

念小学的时候妈妈很常从巴刹打包猪肠粉给我当早餐，甚至是午餐。猪肠粉不是在卖点心的档口买的，是那种买回家后还要自己蒸的，而且也没有附酱料。和妈妈谈起，妈妈还记得那时一条才卖两毛钱。

妈妈每次都会蒸一大盘，吃时只淋上麻油和酱油，有时也会沾蒜头辣椒酱。这是妈妈的吃法，妈妈不吃猪肠粉那种红色的甜酱的，她说因为颜色看起来很恐怖。现在那种红色的甜酱很像被淘汰了，通常看到都是褐色的。

自己做猪肠粉看似很多功夫，其实两盘轮流蒸，边蒸边卷，也挺快的。我没有正式的蒸盘，用了一个比较大的圆形铁盘和一个八寸的正方形烤盘，所以做出来的猪肠粉有大有小。猪肠粉的粗细和卷时的密度也有很大关系。

味道嘛。。。和外面卖的有差，粘米粉的味道比较重。口感方面，我喜欢更硬一点，所以下次如果再做我会稍微减少水份和油份。但总的来说我觉得这是一次不错的尝试，下次想吃猪肠粉随时都能自己做来解馋。

和猪肠粉摆在一起的是妈妈朋友送的Ah Char，和猪肠粉配着吃还挺不错的。

Recipe adapted from Ohbin.

Ingredients:
(A)
150g rice flour (粘米粉)
2 tbsp corn flour (栗粉)
½ tsp salt
2 tbsp cooking oil
250ml room temperature water
(B)
375ml hot boiling water

Method:
1) Preheat steamer. Prepare 2 steaming pans greased with cooking oil (tips: you can just add a few drop of oil on the pan and use a small piece of paper towel to spread the oil).
2) Combine (A) and stir till smooth. Add (B) gradually and keep stirring. Batter is done.
3) Steam the empty pans for 2 mins, remove and set aside one pan.
4) Give the batter a quick stir and add batter into the pan (should be a thin layer only), steam for about 4- 5 mins (for subsequence pans should be shorter time) until the surface becomes uneven and lumpy (i.e. it is already cooked), set aside to cool down.
5) Meanwhile, repeat step 4 on another pan. When the first pan has cooled down slightly, scrape the edges with a flat spatula or dough scraper, roll it up and place the rice roll on serving plate. Continue to rotate 2 pans until the batter is used up.
6) Serve with your preferred sauce. My way of eating is to add a few drops of sesame oil and some light soy sauce then sprinkle roasted sesame seeds on top.

Note:
1) I prefer less oil, so next time I will cut down the oil amount.
2) Reduce the amount of hot water slightly if you prefer a firmer texture.
3) Remember to roll up only when the rice sheet has cooled down.

4) I forgot to count but I estimated I made about 10-12 rolls in total.