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Hong Kong Cheung Fun
Steamed Rice Noodle Rolls
Cheung Fun, or steamed rice noodle rolls, are a popular Hong Kong dim sum and street food item. Made from a thin batter of rice flour, tapioca starch, and water, these delicate rolls are steamed until tender and then typically drizzled with a sweet soy sauce, hoisin sauce, and sesame oil.
ð§ ææ
- 1 cup Rice flour
- 2 tbsp Tapioca starch
- 1 tbsp Wheat starch
- 2.5 cups Water
- 0.5 tsp Salt
- 2 tbsp Vegetable oil(plus more for greasing)
- 150 g Shrimp(peeled, deveined, and chopped (optional filling))
- 3 pieces Dried shiitake mushrooms(rehydrated and finely chopped (optional filling))
- 4 tbsp Sweet soy sauce(for drizzling)
- 2 tbsp Hoisin sauce(for drizzling)
- 1 tsp Sesame oil(for drizzling)
ðšâð³ äœãæ¹
- 1
In a large bowl, whisk together the rice flour, tapioca starch, wheat starch, salt, and 1 tablespoon of vegetable oil. Gradually add the water while whisking until a smooth, thin batter forms with no lumps.
- 2
Let the batter rest for at least 30 minutes to allow the starches to hydrate.
- 3
Prepare your steamer by bringing water to a boil. Lightly grease a heatproof plate or shallow pan (about 8-10 inches in diameter) with vegetable oil.
- 4
Stir the batter again, then pour a thin layer into the prepared plate, just enough to cover the bottom. If using fillings, sprinkle the chopped shrimp or mushrooms over the batter.
- 5
Place the plate in the steamer and steam over high heat for 3-5 minutes, or until the rice noodle sheet is translucent and slightly puffed.
- 6
Carefully remove the plate from the steamer. Use a spatula or scraper to gently loosen the edges and roll up the noodle sheet into a log. Transfer to a serving plate.
- 7
Repeat the process with the remaining batter and fillings. Brush the rolled cheung fun lightly with sesame oil to prevent sticking.
- 8
Drizzle generously with sweet soy sauce, hoisin sauce, and a touch of sesame oil before serving.
ð¡ ããã®ã³ã
- âEnsure your steamer is fully heated before placing the batter in.
- âDon't make the batter layer too thick, or the cheung fun will be gummy.
- âGreasing the plate well is crucial to prevent sticking.
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- Add other fillings like char siu pork, beef, or even just scallions.
- For crispy cheung fun, pan-fry the steamed rolls until golden brown.