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 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 1/2 tbsp neutral cooking oil
- 1/2 onion, sliced
- 4 clove garlic, sliced
- 2 pc dried shiitake mushrooms, rehydrated and sliced
- 120 ml water (about 1/2 cup)
- 4 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp oyster sauce
- 2 tbsp sugar
- 100 g rice flour (about 31/2 oz)
- 50 g wheat starch, or cornstarch/tapioca starch (about 13/4 oz)
- 1/4 tsp salt
- 1 tsp neutral cooking oil (plus a little for brushing)
- 350 g water, room temperature (11/2 cup)
- Scallions (finely chopped)
- Dried shrimp (rehydrated)
- Char Siu pork (sliced)
- Shrimp (shelled)
Instructions
- 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.
- 5
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.
- 6
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).
- 7
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).
- 8
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.
- 9
Uncover and carefully take out the tray. Leave to cool for about 1 minute.
- 10
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).
- 11
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).
- 12
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.