Imagine biting into a delicate, translucent rice noodle roll so smooth it practically melts in your mouth - that's the magic of Cheung Fun! This iconic Cantonese dish transforms simple ingredients into a culinary masterpiece that will transport your taste buds straight to the bustling street markets of Hong Kong. Whether you're a adventurous home cook or a dim sum enthusiast, this recipe will unlock the art of creating restaurant-quality rice noodle rolls right in your own kitchen.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 cup rice flour
- 1/4 cup tapioca starch
- 2 cups water
- 1/2 teaspoon salt
- 1/2 cup cooked shrimp or beef (optional)
- Soy sauce for serving
Instructions
- In a large mixing bowl, combine rice flour, tapioca starch, and salt. Whisk together thoroughly to eliminate any lumps.
- Gradually add water while continuously stirring to create a smooth, thin batter with a consistency similar to heavy cream. Let the batter rest for 15-20 minutes to allow the flour to fully hydrate.
- Prepare a large steamer by lining it with a clean, smooth cloth or a specialized steaming sheet. Ensure the surface is flat and even.
- Lightly oil a rectangular baking tray or steaming tray that fits inside your steamer. The tray should have low sides for easy rolling.
- Heat the steamer with water until it reaches a steady, gentle steam. The water should not be vigorously boiling.
- Pour a thin, even layer of batter (about 2-3 tablespoons) onto the oiled tray. If using shrimp or beef, sprinkle the protein evenly over the batter.
- Cover and steam for 3-4 minutes until the batter becomes translucent and firm to the touch.
- Remove the tray carefully and let it cool for 1-2 minutes. Using a flat spatula, gently roll the sheet from one end to create a smooth, cylindrical roll.
- Slice the roll into 1-inch pieces and transfer to a serving plate.
- Repeat the process with remaining batter, re-oiling the tray between each batch.
- Serve warm with a drizzle of soy sauce and optional chili oil or sesame oil.
Tips
- Batter Consistency is Key: Your batter should be thin and smooth, like heavy cream. Use a whisk to eliminate any lumps and let it rest to ensure perfect texture.
- Steam with Precision: Maintain a gentle, steady steam. Too hot, and your rolls will become tough; too cool, and they won't set properly.
- Oil is Essential: Lightly greasing your steaming tray prevents sticking and ensures easy rolling.
- Practice Makes Perfect: Don't get discouraged if your first few rolls aren't picture-perfect. The technique improves with each attempt.
- Serve Immediately: Cheung Fun is best enjoyed warm, so time your serving carefully.
- Get Creative with Fillings: While traditional versions use shrimp or beef, feel free to experiment with vegetarian options like mushrooms or tofu.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
