Rice noodle roll (Cheung fun 腸粉)
User Reviews
5
Rice noodle roll (Cheung fun 腸粉)
Description
To prepare Cheung fun, a precise flour mixture of rice flour, corn starch, tapioca starch, and wheat starch is blended with water to form a smooth batter. The mixture is thoroughly stirred before being poured in a thin layer onto a greased tray or cake pan.
The batter is then steamed over boiling water for about two minutes until set, producing a translucent, soft, and delicate rice noodle sheet. This process is repeated to yield multiple rolls. The rice noodle layers are soft but have gentle elasticity from the starch blend.
A simple dipping sauce composed of soy sauce, hoisin, and sesame oil is used to complement the mild flavor of the rolls, while a peanut butter sauce thinned with water offers an optional nutty contrast. Light sprinklings of sesame seeds can be added as garnish for extra texture.
Since commercial steamers are not typical in home kitchens, a cake pan is recommended for steaming the batter thinly, preventing thick, heavy rolls. Mixing the flour batter well before each pour is also important for consistent texture.
Ingredients
Flour mixture:
- 1 cup rice flour
- 1 teaspoon corn starch
- 1 teaspoon tapioca starch
- 1 teaspoon wheat starch
- 2 cups+3 teaspoons water
Sauce:
- ½ tablespoon soy sauce
- 1.5 tablespoons hoisin sauce
- ½ tablespoon sesame oil
Peanut sauce:
- ½ tablespoon peanut butter
- 1 tablespoon water
Topping (optional)
- some prinkle sesame seeds
Instructions
- Put 1 cup of rice flour, 1 teaspoon of tapioca starch, 1 teaspoon of wheat starch and 1 teaspoon of cornstarch into a bowl.
- After that, pour 2 cups & 3 teaspoons of water into the bowl. Mix and stir it well.
- Next, brush some vegetable oil on a tray. Then, pour some rice flour mixture from step 2 into the tray. (Every time before pouring the mixture into the cake pan for steaming, make sure to mix the flour mixture very well.)
- Then, steam it for 2 minutes after water is boiling. Repeat steps 2-4 a few times. It yields around 8 rice noodle rolls if you use the same size of the tray.
- In the meanwhile, put ½ tablespoon of peanut butter in a container and add 1 tablespoon of water. (Some people like to add oil, but my purpose is to loosen up and make it little bit liquid. If you have peanut allergies. You can skip peanut butter sauce or use sesame sauce.)
- Mix it very well until peanut butter is a little bit liquid.
- When the rice flour is done, let it cool down a little bit.
- Then, use a spatula to scrape the side. And, roll the rice noodle sheet up.
- Repeat steps 7 and 8 for a few times. If you use the same size of the tray, you can make around 8 rolls. The following, use the spatula to cut rice noodle rolls into pieces.
- Lastly, add ½ tablespoon of sesame oil, ½ tablespoon of soy sauce, 1.5 tablespoons of hoisin sauce, some peanut sauce and sprinkle sesame seeds. (You can adjust the amount of sauce to your taste.)
Notes
- Use a rectangular or square cake pan to steam the rice flour mixture thinly, creating delicate noodle rolls.
- Mix the flour batter thoroughly before each pour to maintain an even texture.
- The rice noodle rolls yield about 8 pieces with the suggested tray size.
- If multiple steaming layers are available, steaming several trays simultaneously can save time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 311mg | 13% |
| Potassium | 58mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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