Cheung fun

Rinse 200 g of rice under running water about two minutes until the water runs translucent.

Cover with water about an inch over the rice and soak overnight.

Drain. Blend 90% of the rice with 300 g ice cold water on high for three minutes, strain, and refrigerate.

Blend the remaining 10% with 60 g water for one minute, add 100 g hot boiled water, strain after two minutes and refrigerate.

Slice the loin as thin as possible against the grain and marinate with the water, baking soda, salt, sugar, cornstarch, soy sauce, wine and oyster sauce.

Mix well, then slam the beef down into the bowl continuously for about 30 seconds; add a teaspoon of peanut oil and mix.

Trim the yellow chives and cut into one centimetre pieces, or half a centimetre for scallions.

Stir both rice mixtures, combine them, add 5 g peanut oil and mix.

Dissolve 20 g sugar in 200 g hot boiled water, then stir in 100 g light soy sauce and 20 g fish sauce.

Heat 20 g peanut oil in a small pot over high until it smokes, then shut off the heat and reserve.

Stir the batter. Bring a pot of water to a heavy boil, lay on the damp cloth and pour on two ladles of batter, about a third of a cup.

Sprinkle on the chives and a bit of the beef, cover and steam one minute.

Turn the cloth out onto a silpat filling side down, rest about 30 seconds, then pull the cloth off with a bench scraper.

Roll up and cut into four pieces.

Variation, tray method: preheat the tray in the steamer two to five minutes, oil it, pour on the same third of a cup of batter, add chives and beef and cook two minutes.

Rest 15 seconds, roll up and cut into four pieces.

Brush the rolls with the cooked peanut oil and pour over the seasoned soy sauce.