Cheung Fun, Steamed Rice Noodle Rolls (肠粉)
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5.0
186 reviews
Excellent
Cheung Fun, Steamed Rice Noodle Rolls (肠粉)
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A detailed recipe for making Cheung Fun from scratch. It includes four filling options and a dipping sauce.
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Ingredients
For the sauce
- ½ tablespoon neutral cooking oil
- ½ onion, sliced
- 4 cloves garlic, sliced
- 2 pieces dried shiitake mushrooms, rehydrated and sliced
- 120 ml water about ½ cup
- 4 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoon sugar
For the batter
- 100 g rice flour about 3½ oz
- 50 g wheat starch, or cornstarch/tapioca starch about 1¾ oz
- ¼ teaspoon salt
- 1 teaspoon neutral cooking oil plus a little for brushing
- 350 g water, room temperature 1½ cup
Filling options
- scallions finely chopped
- dried shrimp rehydrated
- Char Siu pork sliced
- Shrimp shelled
Instructions
Make the sauce (see note 1 & 2)
- Add oil to a small saucepan over medium heat. Fry onion, garlic and mushrooms until the onion browns on the edge.
- Pour in water and bring to a boil. Cover with a lid and leave to simmer over low heat for 3 minutes.
- Uncover then add light soy sauce, dark soy sauce, oyster sauce and sugar. Once it comes back to a boil, remove from the heat.
- Pass the sauce through a sieve to remove all the solid bits. Set aside.
Mix the batter
- Put rice flour, wheat starch (or cornstarch/tapioca starch), salt and oil into a mixing bowl. Add ⅓ of the water and stir until smooth. Pour in the rest of the water and mix well.
Steam the rolls
- Brush a thin layer of oil over a small, light baking tray (sheet pan) that fits in the steaming apparatus you plan to use (see note 3).
- In a wok/pot which you use for steaming, bring water to a boil. Place the tray over the steamer rack (or inside the steamer basket). Pour in batter just enough to thinly cover the surface of the tray. (I use about 60ml/¼ cup of batter for a 18cm×18cm/7”×7” tray).
- Add the filling of your choice (see note 4 if using shrimp). Cover with a lid then leave to steam over medium heat for 3 minutes. You should see bubbles appear at that moment.
- Uncover and carefully take out the tray. Leave to cool for about 1 minute.
- Use a scraper (or a spatula) to gently lift the sheet from one end and roll it towards the other end. Repeat to steam the rest of the batter (Tip: to speed up the process, use 2 trays to rotate).
Serve and store
- Transfer the steamed rolls to a serving plate. Use the scraper to cut them into bite-sized pieces. Pour the sauce over (or have it on the side for dipping).
- You may store the leftovers (in an airtight bag/container) in the fridge for up to 3 days. Steam for 3 minutes to reheat. Alternatively, freeze for up to 1 month. Steam for 6 minutes without defrosting.
Notes
- This recipe makes about 150ml (⅔ cup) of sauce. It may be more than you need for 6 rolls. You can store it in the fridge for up to a month. You may use it as a dipping sauce for dumplings, spring rolls, turnip cake, etc, or as seasoning for fried rice, fried noodles, etc.
- Alternatively, use Cantonese sweet soy sauce and/or chilli oil as dipping sauce.
- Light-weighted, non-stick, square (or rectangle) baking trays/sheet pans are preferable. This recipe also works for special Cheung Fun makers.
- If using raw shrimp as the filling, you need to steam the batter for 1 minute then place the shrimp over and cook for another 2 minutes.
Nutrition Information
Show Details
Serving
1plain roll
Calories
97kcal
(5%)
Nutrition Facts
Serving: 6rolls
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Serving | 1plain roll | |
| Calories | 97kcal | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
186 reviews
Excellent
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