Recipe adapted from: http://www.smokywok.com/2011/03/hong-kong-cheong-fun-recipe-steamed.html
Lena's modification: I used the guide fr here but I used blended rice flour and 2 tbsp of wheat starch, half the portion. as for sauce, I used 1/4 cup water, 3 Tbsp Hoisin sauce, 1 1/2 Tbsp soya sauce and 1/2 Tsp black soya sauce.
Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/662789250456821/
