Pork Floss Cheung Fun 肉鬆腸粉
These Pork Floss Cheung Fun rice rolls 肉鬆腸粉 were as good as I hoped they would be, deliciously intense meaty filling packed with the slightest crunch, the savory contrasting wonderfully with the slippery rice sheet wrapping.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 by 7 inch shallow metal tray
- 1/4 cup rice flour, 40g
- 2 1/2 tbsp potato starch, 30g
- 1 1/4 tbsp tapioca starch, 10g
- 1/2 tsp salt
- 1 1/4 cups water, 300 ml
- 1 tsp oil
- 1 cup pork floss
- 1 1/2 tbsp oil for brushing tray and scraper
- 2 tbsp soy sauce
- 1 1/2 tsp sugar
- 3 tbsp water
Instructions
- 1
Make the sauce: Add soy sauce, sugar and water to pot. Cook over low heat, stirring, until the sugar is melted. Let the sauce cool.
- 2
Make the cheung fun batter: Add rice flour, potato starch, tapioca starch and salt to a mixing bowl. Whisk. Add water and mix. Lastly add the oil and mix.
- 3
Prepare the steamer: Add steam trivet to a pot large enough to hold steaming tray inside. Add steaming tray on top of the trivet and then add 1 to 2 inches of water to pot. Heat until boiling, then turn heat down to a simmer. Add 1/2 tsp oil to tray and brush to coat the plate and the sides. Note: Each cheung fun should have a clean and dry tray that is preheated in steamer before adding oil.
- 4
Make and steam cheung fun: Mix the batter thoroughly. You will need to do this each time as the starch settles to the bottom quite quickly. Add 3-4 tbsp of batter to the oiled and heated tray. (3 tbsp= thinner, 4 tbsp=thicker, but note that this amount should be adjusted to the size of your tray.) Use a brush to brush the batter until it completely covers the tray.
- 5
Add the lid and let steam over high heat for 5-7 mins for 3 tbsp of batter and 8-10 mins for 4 tbsp of batter. Check if ready by testing the rice sheet with a gentle poke from a chopstick. If the chopstick goes through let cook for another minute.
- 6
Fold cheung fun: When done remove tray from heat. Lay down a line of pork floss on the rice sheet, around 2 tbsp, 1 1/2 inch from one side. Starting from that edge use a well oiled scraper (I used a bread scraper) and gently scrape, lift and fold over the pork floss. This is your first rollover. Repeat until you reach the other side. Slice roll in half and lift onto serving plate. Sprinkle with some pork floss and spoon some sauce around the cheung fun before serving. Enjoy!
- 7
Tip: If you have leftover batter you can save it in the fridge for up to two weeks or so. To use just make sure to stir the starch up completely.