Cheung fun, also known as steamed rice noodle rolls, is a beloved Cantonese dim sum staple. These delicate, silky smooth rolls are incredibly versatile, often served simply with a sweet soy sauce, but equally delicious with a variety of savory fillings like char siu (barbecued pork), shrimp, or vegetables. Their ethereal texture and subtle flavor make them a delightful breakfast, brunch, or snack, and surprisingly easy to make at home. Forget the takeout; the authentic taste of restaurant-quality cheung fun is within your reach.
This simple recipe will guide you through creating perfectly smooth and tender rice noodle rolls, from preparing the batter to steaming the finished product. We’ll cover essential techniques and helpful tips to ensure your cheung fun is a success every time. Ready to embark on this culinary adventure and learn how to make these delicious steamed rice rolls? Let's get started with the step-by-step instructions below!
Tools Needed
- Steaming pan
- Mixing bowl
- Spatula
- Cookie cutter or dough cutter
- Pot
Ingredients
- Sesame oil: 1 tablespoon
- Light soy sauce: 3 tablespoons
- Concentrated chicken stock or chicken stock powder: 1 tablespoon
- Sugar: 1.5 teaspoons
- Hot water: 1 cup
- Rice flour: 60 grams
- Corn flour/cornstarch: 20 grams
- Water: 1.5 cups
- Cashews (optional)
- Other fillings (prawns, meat, etc.)
- Oyster sauce (optional)
Step-by-Step Instructions
Step 1. Prepare Batter and Sauce
- Combine sesame oil, light soy sauce, chicken stock (or powder), sugar, and hot water. Mix well and taste; adjust seasoning with oyster sauce or more soy sauce if needed.
- Mix rice flour, corn flour, and water until smooth, ensuring no lumps.
Step 2. Steam and Shape the Cheung Fun
- Heat a pan of water for steaming. Oil the steaming pan lightly.
- Pour about 1/3 cup of the flour mixture into the hot pan. It might not spread evenly initially, but it will after steaming.
- Steam for 45 seconds to 1 minute, or until the mixture floats and is set. Remove from the steamer, shaking off excess water.
- Using a cookie cutter, cut the steamed rice roll into desired shapes.
- Fold the rice rolls and arrange them on a plate.
Step 3. Prepare Filling (Optional)
- Prepare desired filling (e.g., roasted cashews, prawns, meat).
Step 4. Serve
- Pour the prepared chicken sauce over the cheung fun.
Read more: Easy Steamed Tofu with Shallot Sauce Recipe - Vegan Delight
Tips
- Mix the flour mixture again before each pour into the steaming pan to ensure even consistency.
- Don't worry if the rice roll mixture doesn't spread evenly at first; it will during steaming.
Nutrition
- N/A
FAQs
1. What is the most important thing to get right when making cheung fun?
The batter consistency is key! It needs to be smooth and the right thickness to create those silky, soft rolls. Too thick and they'll be tough, too thin and they'll tear.
2. Can I use a different type of rice flour?
While rice flour is essential, different types will affect the texture. Glutinous rice flour (also called sweet rice flour) is best for that characteristic cheung fun chewiness. Using only regular rice flour will result in a more brittle roll.
3. What if I don't have a steamer? Can I still make cheung fun?
While a steamer is ideal for even steaming, you can improvise using a large pot with a metal colander or a heatproof rack placed above boiling water. Just be sure to monitor the steaming process closely.
Making cheung fun at home is easier than you might think, allowing you to enjoy this delicious dim sum anytime. With a little practice, you'll be creating perfectly smooth and flavorful rice noodle rolls for your family and friends. So, gather your ingredients and get ready to impress!