Triple sauce rice noodle rolls

Rinse the rice, cover with water and soak 4 hours, or overnight in the fridge.

Strain the rice into the blender on a scale; it absorbs about 50 g of water. Add water until the total reaches 500 g.

Blend on high 4 minutes, scraping down if needed, to a smooth batter; pour into a bowl.

Set up a wok with a rack and bring enough water to a heavy boil; preheat the 8x8 inch non-stick tray in it for a minute.

Mix the peanut oil into the batter. Lightly brush the tray with oil, stir the batter, and scoop in just enough to cover the surface.

Set the tray in level, cover and steam on high 2 and a half minutes, until big bubbles form under the sheet.

With a bench scraper lift the far edge, flip it over and roll the sheet toward the near end; set aside and repeat with the rest of the batter.

Peanut butter sauce: heat the wok piping hot, shut off the heat, add the peanut oil and peanut butter, then mix on low until smooth and the color deepens a little.

Seasoned soy sauce: combine the soy sauce, water and sugar in a tiny saucepan, bring to a boil on low and cook a minute.

Steam the rice rolls on high 3 minutes to warm.

On a plate lined with wax paper, cut four rolls into about 1 inch sections with scissors; pour on two tablespoons each of the peanut sauce and seasoned soy sauce and a couple tablespoons of sweet sauce or hoisin; sprinkle with toasted white sesame seeds.