Cheung Fun, Steamed Rice Noodle Rolls (肠粉)
User Reviews
5
Cheung Fun, Steamed Rice Noodle Rolls (肠粉)
Description
Cheung Fun, or steamed rice noodle rolls, begin with a batter of rice flour, wheat starch (or cornstarch/tapioca starch), salt, cooking oil, and water mixed until smooth. The sauce is prepared by simmering onion, garlic, mushrooms in oil and water, then adding soy sauce, oyster sauce, and sugar, and straining away solids to produce a glossy, flavorful topping.
The batter is steamed in a thin layer on lightly oiled trays until set. Fillings like scallions, rehydrated dried shrimp, char siu pork, or shrimp can be added before or during steaming. The result is tender, translucent rolls with a characteristic chew and delicate flavor, complemented by the savory sauce.
This dish is often served as dim sum or a light meal and pairs well with dipping sauces like sweet soy or chili oil. The sauce can be stored refrigerated for up to a month and used with other dim sum items or stir-fries.
Use light, non-stick square or rectangular trays for steaming to achieve thin, even sheets. Adjust steaming times for raw fillings like shrimp by layering cooking accordingly. The recipe accommodates variations in fillings and sauce quantities.
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 soy sauce light
- 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 about 1¾ oz, or cornstarch or tapioca starch
- ¼ teaspoon salt
- 1 teaspoon neutral cooking oil plus a little for brushing
- 350 g water 1½ cup, room temperature
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
- The prepared sauce yields about 150 ml (⅔ cup), which may be more than needed for 6 rolls; leftover sauce keeps refrigerated for up to one month.
- Use the sauce as a dipping sauce for dumplings, spring rolls, or turnip cake, or as seasoning for fried rice or fried noodles.
- Use lightweight, non-stick square or rectangular trays for steaming the rice rolls for best results.
- If using raw shrimp as filling, partially steam batter before adding shrimp, then steam further to cook shrimp fully.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
