Number of serving: 4
Preparation time: 1 hour 15 minutes
Cooking time: 55 minutes
1 ½ (500ml) cups rice, soak with water for 1 hours
¼ cup (60ml) black glutinous rice, soak with water for 1 hours
¼ cup (60ml) oatmeal
30g Qi zi (Lycium), wash and rinse
2 cucumbers, cut into matches length stripes
60g purple yam, remove skin, soak in water for 30 minutes
3 tablespoon shrimp roe
Steam purple yam, then cut into stripes, then mix well with rice,
oatmeal and qi zi. Add in 800ml water and steam for 45 minutes.
Whisk the eggs. Heat up 1 tablespoon of cooking oil in frying pan. Pour
in the whisked eggs. Spread the eggs evenly to make egg sheets.
Place egg sheet on top of bamboo sushi mold. Spread the steamed rice on
top (about 1cm thick). Then add purple yam, cucumber, and shrimp roe.
Put another ½ cm layer of rice on top.
Roll up the ingredients using the mold. Press the roll hard enough to
form the cylinder tube. Then cut the roll to sections. Ready to serve.