Easy Rice Noodle Rolls (Cheung Fun)
Rice Noodle Rolls (Cheung Fun). Steamed soft chewy rice noodle rolls with scallions, sesame seeds and soy sauce. A delicious dim sum great for breakfast or as a side and made with simple ingredients!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 tsp vegetable oil (or any neutral oil)
- 1 cup rice flour ((not the glutinous kind))
- 1 tbsp glutinous rice flour (or sub with cornstarch/tapioca starch/potato starch)
- 1/4 tsp salt
- 2 cups water (cold)
- 3 tbsp sweet soy sauce (or dark soy sauce mixed with 2 tsp white sugar)
- 1 scallion (finely chopped)
- 1 tsp sesame seeds
Instructions
- 1
To make the batter: In a large bowl or a large measuring cup with a lip, whisk together rice flour, glutinous rice flour and salt until well combined. Pour cold water into the dry ingredients and whisk well. Set aside.
- 2
In a large wok, fill it one-third of the way with water and place a wire rack or a bamboo steamer on top of the water. Place a 10 x 8-inch baking tray onto the wire rack or bamboo steamer and ensure it's perfectly levelled or batter will pool in certain areas creating a uneven texture. Brush 1 tsp of vegetable oil on the tray. Then bring the water to boil over medium-high heat.
- 3
Mix the batter again and then pour ½ cup or 250 ml into the tray, aiming for the middle, to create a thin rice noodle sheet.
- 4
Cover with a lid and steam for 4 minutes until you see large bubbles form under the rice noodle sheet. Do not open the lid.
- 5
Next turn off the heat completely and remove the lid. Use two spatulas or a dough cutter to lift the edge of the rice noodle sheet and roll it away from you. The roll should be 1 inch thick.
- 6
Slice in the roll in half with a thin bladed spatula or dough cutter. Transfer to your serving plate. Repeat this process until you have 3 more rolls. Garnish with sweet soy sauce, scallions, and sesame seeds and enjoy!