Learn . Laugh . Eat

Cheung Fun

Prep:

Cook:

  • This traditional dim sum is a skill that requires patience and learning
  • Once mastered, you can do many adventurous things with a piece of cheung fun
  • i.e. make noodles / wrap crispy beancurd skin inside etc
  • Rice flour for the white, tapioca, makes it slightly transparent, corn flour to stabilise it. Wheat starch sometimes, but I find this slightly too unstable
  • Can do this on a normal steamer – but the shape helps
  • Hoisin sauce, sesame paste, chilli oil & sweetened soy

250g Rice Flour

70g Tapioca

35g Corn Flour

900g Water

50g oil

½ tsp salt

Vegetable oil, for brushing

Filling Options:

Cooked prawn

Roast meat

Cooked Vegetable

Dipping Sauces:

Sesame seeds

Sesame Paste

Hoi Sin Sauce

Chiu Chow Chilli Oil

3 tbsp light soy sauce mixed with 1 tbsp hot water, 1 tbsp sugar

Preparation

  1. Mix all the ingredients together and pour it through a sieve
  2. Assemble your choice of cooked filling

Method

  1. Place a piece of greaseproof paper on a rectangular steamer tray over boiling water and lightly brush with oil.
  2. Bring the steamer to a high heat and scoop 1 ½ ladles of the flour mix onto the paper.
  3. Cover the steamer tray and steam for 3 minutes
  4. After 3 minutes of steaming, remove the cover and place the filling in 1 row 1/3rd of the way along across the width of the rectangle. Cover and continue steaming.
  5. Remove the cover again and turn off the steamer
  6. Using the paper, roll the cheung fun up and over (like a swiss roll) and slide onto a plate
  7. Brush with a little of the oil and cut into portions

Note: the first pastry can be made without filling as the first one tends to be the least successful, like a pancake!


250g Rice Flour

70g Tapioca

35g Corn Flour

900g Water

50g oil

½ tsp salt

Vegetable oil, for brushing

Filling Options:

Cooked prawn

Roast meat

Cooked Vegetable

Dipping Sauces:

Sesame seeds

Sesame Paste

Hoi Sin Sauce

Chiu Chow Chilli Oil

3 tbsp light soy sauce mixed with 1 tbsp hot water, 1 tbsp sugar


Preparation

  1. Mix all the ingredients together and pour it through a sieve
  2. Assemble your choice of cooked filling

Method

  1. Place a piece of greaseproof paper on a rectangular steamer tray over boiling water and lightly brush with oil.
  2. Bring the steamer to a high heat and scoop 1 ½ ladles of the flour mix onto the paper.
  3. Cover the steamer tray and steam for 3 minutes
  4. After 3 minutes of steaming, remove the cover and place the filling in 1 row 1/3rd of the way along across the width of the rectangle. Cover and continue steaming.
  5. Remove the cover again and turn off the steamer
  6. Using the paper, roll the cheung fun up and over (like a swiss roll) and slide onto a plate
  7. Brush with a little of the oil and cut into portions

Note: the first pastry can be made without filling as the first one tends to be the least successful, like a pancake!

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