Yoba roll (chả lụa chay)

This is served in place of pork roll (cha lua chay).

Makes two rolls

1 pound frozen yoba (bean curd sheet, available at frozen section of Asian super market)

1 tablespoon salt
1 tablespoon sugar (I use maple syrup)
2 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon pepper corns
4 10x10 inch banana leaf

1. Wash yoba 3 times with hot water, use a cheese cloth to line a colander, put yoba in the colander, sprinkle salt over it, mix well, let it sit for 20 minutes.
2. Hold the end of the cheese cloth together to make a money bag with yoba inside, squeeze well to extract excess water from yoba.
3. Put yoba to a big bowl, run a knife though it a few times to roughly cut the yoba into smaller pieces. Add sugar, soy sauce, oil, pepper corns, mix well.
4. Divide yoba into 2 portions, put each portion into a plastic bag, tie with string or 4 rubber bands to make a roll (or stuff each portion well into a can with 2 ends opened to shape like a roll). Refigerate for at least 1 hour.
5. Remove yoba from the plastic bag or can, wrap it with 2 layers of banana leaf, tie well with a cotton string.
6. Steam in high heat for at least 45 minutes.