Cantonese cheung fun, or steamed rice noodle rolls, are a beloved dim sum classic known for their silky texture and delicate flavor. Here’s a simple guide to making them at home.
Ingredients: For the batter, combine 150g rice flour, 30g cornstarch, 1 tsp salt, and 500ml water. Stir until smooth, then let it rest for 20 minutes. For the filling, use char siu (barbecued pork), shrimp, or bean sprouts.
Steps:
1. Prepare the steamer: Boil water in a wok or steamer. Lightly grease a shallow, heatproof tray (about 8x10 inches).
2. Steam the batter: Pour a thin layer of batter into the tray. Steam for 1-2 minutes until set and slightly translucent.
3. Add filling: Sprinkle filling evenly over the batter.
4. Roll up: Carefully lift the tray’s edges, rolling the noodle into a log. Repeat with remaining batter.
5. Serve: Cut rolls into 3-inch pieces. Drizzle with light soy sauce, sesame oil, or sweet sauce.
Tips: Use high-quality rice flour for smoothness. Keep the steamer water simmering, not boiling, to prevent bubbles. For extra flavor, marinate shrimp with ginger and rice wine.
Enjoy these soft, savory rolls as a breakfast snack or dim sum treat!
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