Cheung Fun (Steamed Rice Noodle Rolls)
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Cheung Fun (Steamed Rice Noodle Rolls)
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A recipe for Cheung Fun (Steamed Rice Noodle Rolls) inspired by our visit to Chinatown in Philadelphia, Pennsylvania!
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Ingredients
Cheung Fun:
- 1 cup rice flour
- 1/3 cup wheat starch 1 tablespoon
- 1/3 cup cornstarch
- 1/8 teaspoon salt
- 2 cups water
- 1 tablespoon vegetable oil
Sauce:
- 2 tablespoons soy sauce light
- 2 tablespoons water
- 1/2 tablespoon oyster sauce
- 1/2 tablespoon dark soy sauce
- 1 teaspoon rock sugar or raw sugar or granulated sugar
- 1/2 tbsp. sesame oil
Garnish:
- spring onions thinly sliced
- sesame seeds
Instructions
To make the Cheung Fun:
- In a large bowl, whisk together the rice flour, wheat starch, cornstarch, and salt. Whisk in the water and vegetable oil to create a smooth, thin batter. Allow to rest for 10 minutes.
- Fill a large wok or deep skillet (with a lid) with 2-3 inches of water. Place over medium heat to bring the water to a simmer. Oil the bottom and sides of a 9 inch round or square cake pan and place in the water to heat thoroughly.
- Add a thin layer of batter to the oiled pan, around 1/3 cup, and tilt to evenly cover. Cover the wok with the lid and steam the rice noodle sheet until cooked through, about 3 minutes.
- Carefully remove the cake pan from the wok and separate the edges of the roll from the pan gently with the tip of a knife or chopstick. Roll up the rice noodle sheet using chopsticks or a spatula and set the rice noodle roll aside.
- Re-grease the cake pan and place in the simmering water to reheat. Repeat with remaining batter, whisking the batter briefly to mix before each addition.
To make the sauce:
- In a small saucepan, whisk together the light soy sauce, water, oyster sauce, dark soy sauce, and sugar. Bring to a simmer over medium heat and cook, whisking often, until slightly thickened, 3-5 minutes. Remove from heat and whisk in the sesame oil.
To assemble:
- Serve the rice noodle rolls warm either as whole rolls or sliced into bite-sized pieces. Drizzle with the seasoned soy sauce, then sprinkle with sliced green onions and toasted sesame seeds immediately before serving.
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