cheung fun

Cantonese steamed rice rolls -- cheung fun

Cheung Fun (Steamed Rice Noodles)

rice flour

corn starch

g wheat starch

water

a tiny pinch of salt

vegetable oil

shrimp

green onion

oyster sauce

tbsp. dark soy sauce

tbsp. light soy sauce

tsp. rock sugar

sesame oil

spring onion

Toasted white sesame

Sha Cha sauce shallots

In a large bowl, mix rice flour, cornstarch, wheat starch, salt oil and water. Stir well to make sure the batter is well mixed. Set aside for 10 minutes.

Prepare a rectangle or square pan and a large wok that can hold the pan. Bring enough water to a boiling and then place your pan in.

In a small bowl, pour a small amount of oil and then brush the steaming pan with a very very thin layer of oil and then pour the batter in. (I pour around 3 tablespoons of batter each time and it should spread to form a very thin layer at the bottom). Make it even and then steam for 1 minute until the batter firms, then sprinkle shrimp and green onions. Re-steam for 2 minutes over high fire.

Transfer out, use a knife to separate the edges from the pan firstly and then roll it up to a 2-3cm wide tube. If you prefer, you can cut the tube into one-bite size sections.

In a saucepan, add all the ingredients expect sesame oil and heat to boil. Then turn down the heat and let it simmer for 3-5 minutes. Add sesame oil and ransfer out to cool down.

To make the sauce

Garnish toasted white sesame seeds and chopped green onions. Drizzle the sauce and top with sha cha sauce (totally optional, but I recommend you trying it.)

Serving

Learn how to make cheung fun easily at home using tools you already have in 5 ways: plain cheung fun, shrimp cheung fun/har cheung, dried shrimp, char siu cheung, and zha leung cheung fun.

Homemade Cheung Fun (Steamed Rice Noodle Rolls)- 5 Ways

120 gr rice flour

gr wheat starch (see notes 1)

gr tapioca starch (see notes 2)

tsp salt

gr cooking oil

green onion (finely chopped)

shrimp (unpeeled, deveined)

Tbsp medium-size dried shrimp + chopped green onion

Cup Char siu (Chinese bbq pork) + chopped green onion

You tiau (Chinese fried crullers)

soy sauce

tsp sugar (adjust accordingly to your taste)

tsp sesame oil

Place all ingredients for the sauce in a small saucepan and bring to a boil and cook until the sugar melts. Remove from the heat and let it cool down while you make cheung fun

Prepare the sauce:

Prepare a steamer (big enough to harbor an 8 inches tray). Put a metal trivet on top. Pour water in, not touching the metal trivet. Bring the water to a rolling boil

Mix all the ingredients for the batter. You can add in chopped green onion here in the batter too. In the video, I sprinkled it on after steaming the cheung fun. The green color is prettier this way, it&#x27;s up to you. Stir until it is well-mixed and no lumps

Place the empty pan in the steamer, cover with the lid and steam for about 1-2 minutes. This depends on the thickness of your pan.

Give the batter a good stir EVERY TIME before you ladle it up and also check water level and see if you need to refill before starting to steam. You cannot refill water when you are in the middle of steaming the cheung fun. Make sure to bring the water back to a boil again

Pour the batter on the preheated pan, you’ll need about  3-4 Tbsp of batter (or a bit more) for 8-inch square pan (this depends on the size of your pan too)

The batter may dance around a bit because of the non-stick surface. No worries. Wear a heat-proof kitchen glove and gently swirl the pan to make sure the batter is covering the base of the pan

Cover with a lid and steam for 3-5 minutes (5 minutes if you have a large pan). You may need to experiment with the timing, but it should be between 3-5 minutes

The cheung fun will turn slightly translucent and bubbly on certain spots

For basic plain cheung fun:

While the cheung fun is steaming, fill up your kitchen sink with about 5-8 cm of cold tap water

Fill up kitchen sink with cold tap water:

Remove the pan from the steamer and place it on top of the water you filled up in the sink and let it cool down there for 2 minutes or so. This step is very important. The roll will be sticky if you try to roll it when it&#039;s warm

Cool down the cheung fun (this will resolve the sticky issue):

Use a rubber spatula to gently roll it up or fold it up from one end. I folded the cheung fun in this photo. The roll shouldn&#039;t stick to the pan anymore

This is how it looks like all folded up

Look at how clean the pan is after steaming. Nothing stick to it. If the batter sticks to your pan, that means you need to steam it longer

Put the empty pan back into the steamer and steam for another 1 minute. Repeat this before steaming the rice rolls. Trust me, it’s worth the effort!

Repeat the process again and DO NOT FORGET TO GIVE THE BATTER A GOOD STIR EACH TIME. The flour tends to settle at the bottom after a while. If you don’t give it a stir, your cheung fun won’t come out right

Roll the cheung fun:

Prepare the shrimp. Do not peel the shells. Run a kitchen shear along the back of the shrimp. Remove the black vein. Steam the shrimp over high heat for 5 minutes or until pinkish in color. Peel the shells and split the shrimp into half

Pour the batter on the preheated pan, you’ll need about 1 1/2 cups of batter (this depends on the size of your pan too)

Cover with a lid and steam for 3-5 minutes. Remove from the pan from the steamer and place on a cold water you fill up in the sink for about 2 minutes. Then arrange the shrimp as shown in the photos and fold over. You can arrange only 3 shrimps (like I did in the video) if you don&#039;t want too many shrimps in one roll, it&#039;s up to you

For shrimp cheung fun:

Soak dried shrimp in hot water for 5 minutes or until soft.&nbsp;

Pour the batter on the preheated pan, you’ll need about  3-4 tablespoons (about 50-60 ml) of batter (this depends on the size of your pan too). Steam over high heat for 2 minutes. Sprinkle the dried shrimp and chopped green onion evenly on top. Cover the steamer and steam for another 2 minutes and then remove from the steamer and place in the cold water you filled up in the kitchen sink for 2 minutes. Then roll it up

For dried shrimp cheung fun:

Pour the batter on the preheated pan, you’ll need about 1 1/2 cups of batter (this depends on the size of your pan too). Steam over high heat for 3-5 minutes. Sprinkle the chopped char siu and chopped green onion and then remove from the steamer and place in the cold water you filled up in the kitchen sink for 2 minutes and roll it up

For char siu cheung fun:

Pour the batter on the preheated pan, you’ll need about 1 1/2 cups of batter (this depends on the size of your pan too). Steam over high heat for 3-5 minutes. Remove from the steamer and place in the cold water you filled up in the kitchen sink for 2 minutes. Place one you tiau / Chinese fried dough (I actually split into half, but you can use the whole thing) and then roll up

For zha leung cheung fun:

While you are still steaming the rest of the cheung fun, place each roll on a lightly oiled plate and loosely tent the plate with an aluminum foil and keep them warm in the oven. You can also keep it warm in another steamer on the lowest heat, if you have another one set up

Keep them warm before serving:

Serve cheung fun with sauce drizzle on top or on the side. Sprinkle with more chopped green onion if you wish

Serving:

https://content.jwplatform.com/videos/GxE1OCgg.mp4

Learn how to make cheung fun easily at home using tools you already have in 5 ways: plain cheung fun, shrimp cheung fun/har cheung, dried shrimp, char siu cheung, and zha leung cheung fun. You will absolutely love the texture of this cheung fun!

This char siu cheung fun recipe is a thinly steamed rice noodle roll filled with roasted pork and topped with a seasoning sauce and chopped scallions.

Cheung Fun / Steamed Rice Noodle Rolls (w/ Char Siu Pork)

g potato starch

tapioca starch

g glutinous rice flour

salt

water (filter)

½ lb char siu (chopped into small pieces)

½ tbsp light soy sauce

½ tbsp dark soy sauce

tsp sugar

1/16 tsp five spice powder

garlic (minced)

cornstarch

¼ tbsp dark soy sauce

¼ tbsp light soy sauce

¼ tsp sesame oil

sugar

½ tbsp oyster sauce

scallions (chopped)

In a large mixing bowl, add 72 grams of rice flour, 16 grams of tapioca starch, 28 grams of potato starch, 16 grams of glutinous rice flour, and ½ teaspoon of salt. Blend all dry ingredients together.

Add the two cups of filtered water in the dry ingredient bowl and whisk together. Rest the liquid for at least 20 minutes on the counter.

Rice noodle mixture

Chop your char siu into small pieces about three millimeters.

In a saucepan, add one tablespoon oyster sauce, ½ tablespoon light soy sauce, ½ tablespoon dark soy sauce, two teaspoons sugar, 1/16 teaspoon five spice, one clove minced garlic, and one teaspoon sesame oil and mix thoroughly. Cook this on medium-high heat.

Mix ½ teaspoon cornstarch and four tablespoons water in a separate bowl and add into the saucepan. When the mixture reaches a boil, lower to medium heat and continue to cook for another two minutes or until the consistency is similar to molasses.

Add half pound char siu pieces to the pan and cook for an additional minute.

Remove the char siu filling from the heat and allow it to rest on the counter.

Char siu filling

In a small saucepan, add ¼ tablespoon of dark soy sauce, ¼ tablespoon of light soy sauce, ¼ teaspoon of sesame oil, ½ teaspoon of sugar, one tablespoon of water, and ½ tablespoon of oyster sauce. Heat over medium-low heat and stir until the sugar is dissolved. Remove from heat and place into a container to cool until assembly.

Seasoning sauce

Assemble your steamer, if you purchased a steamer set-up follow the instructions. If you’re using a tray and a saucepan follow the instructions. Place the wire rack on the saucepan and add enough water so that it sits directly underneath the wire rack. Add the tray on top (making sure it fits inside), then add the lid on top. Pre-heat this steamer before steaming any liquids.

When your steamer is nice and hot, open the lid. Brush on some vegetable oil on the tray.

Use the whisk to combine all the starches and flours that have settled to the bottom of the mixing bowl before adding the liquid onto the pan. Scoop enough liquid so that it covers the tray. If need be, move around the tray so that the liquid is evenly spread out.

Cover the tray with the lid and steam for about two minutes. After two minutes, check to see if the rice paper has firmed enough so that there is less liquid moving around. Test this by moving the tray around. If there is too much liquid and it is not sticking to the tray, place the lid back on and steam for an additional one or two minutes. Once it’s firm enough, sprinkle the char siu filling evenly across the rice noodle. Cover the steamer again and steam for an additional five minutes.

When the rice noodle is finished steaming, take a silicone spatula and carefully lift one side of the rice paper (the short edge). Fold about one inch of rice noodle over itself and continue to roll until it reaches the other end. Carefully lift the rice noodle roll and place in a serving dish.

Let the steamed noodle roll rest for about two minutes before consuming, this allows for the texture to firm. Drizzle the seasoning sauce over the roll and add some chopped scallions if you want. Serve and enjoy.

Assembly

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