Steamed rice rolls, or *cheong fun*, are a beloved dim sum classic with silky, chewy texture and delicate flavor. Mastering them at home is simpler than you think—follow this guide to achieve perfect results every time.
Ingredients:
- 1 cup rice flour
- ¼ cup tapioca starch (for chewiness)
- 2 cups water
- ¼ tsp salt
- 1 tbsp oil (for greasing pans)
- Optional: shrimp, char siu, or century egg for fillings.
Steps:
1. Prepare Batter: Mix rice flour, tapioca starch, and salt in a bowl. Gradually add water, whisking until smooth. Strain to remove lumps; let rest for 20 minutes.
2. Steam: Grease a steaming tray or shallow pan. Pour a thin layer of batter (about 2-3mm thick). Steam over high heat for 2-3 minutes until set and slightly translucent.
3. Fill & Roll: Carefully remove the sheet. Add fillings (if using) and roll tightly into a log. Repeat with remaining batter.
4. Serve: Cut rolls into 3-4 inch pieces. Drizzle with sweet soy sauce, hoisin sauce, or sesame oil. Pair with chili oil for a spicy kick.
Tips:
- Use a wide, shallow pan for even steaming.
- Keep the batter stirred; starch settles quickly.
- Work fast when rolling to prevent sheets from drying.
With practice, you’ll recreate restaurant-quality rice rolls—tender, customizable, and endlessly delicious!
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