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5.0 from 186 votes

Cheung Fun, Steamed Rice Noodle Rolls (肠粉)

A detailed recipe for making Cheung Fun from scratch. It includes four filling options and a dipping sauce.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6 rolls
Calories: 97 kcal
Course: Appetizer
Cuisine: Chinese

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)
    Cup of Yum
  1. Add oil to a small saucepan over medium heat. Fry onion, garlic and mushrooms until the onion browns on the edge.
  2. Pour in water and bring to a boil. Cover with a lid and leave to simmer over low heat for 3 minutes.
  3. Uncover then add light soy sauce, dark soy sauce, oyster sauce and sugar. Once it comes back to a boil, remove from the heat. 
  4. Pass the sauce through a sieve to remove all the solid bits. Set aside.
Mix the batter
  1. 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
  1. 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).
  2. 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).
  3. 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.
  4. Uncover and carefully take out the tray. Leave to cool for about 1 minute.
  5. 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
  1. 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).
  2. 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

Serving 1plain roll Calories 97kcal (5%)

Nutrition Facts

Serving: 6rolls

Amount Per Serving

Calories 97

% Daily Value*

Serving 1plain roll
Calories 97kcal 5%

* Percent Daily Values are based on a 2,000 calorie diet.