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Cheung Fun

Prep: 10 Mins

Cook: 20 Mins

Cheung Fun is a traditional Cantonese dish consisting of steamed rice noodle rolls and served with sauce. These rolls can be enjoyed as a snack, a small meal or as apart of dim sum.

IngredientsMethod
  • 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

Cooking

3. Place a piece of greaseproof paper on a rectangular steamer tray over boiling water and lightly brush with oil.

4. Bring the steamer to a high heat and scoop 1 ½ ladles of the flour mix onto the paper.

5. Cover the steamer tray and steam for 3 minutes

6. 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.

7. Remove the cover again and turn off the steamer

8. Using the paper, roll the cheung fun up and over (like a swiss roll) and slide onto a plate

9. 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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  • 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

Cooking

3. Place a piece of greaseproof paper on a rectangular steamer tray over boiling water and lightly brush with oil.

4. Bring the steamer to a high heat and scoop 1 ½ ladles of the flour mix onto the paper.

5. Cover the steamer tray and steam for 3 minutes

6. 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.

7. Remove the cover again and turn off the steamer

8. Using the paper, roll the cheung fun up and over (like a swiss roll) and slide onto a plate

9. 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!

View Our Products

Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.

Woks

Utensils

Gift Vouchers

Classes

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