Cheung Fun
- 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
Ingredients
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
Method
Preparation
- Mix all the ingredients together and pour it through a sieve
- Assemble your choice of cooked filling
Method
- Place a piece of greaseproof paper on a rectangular steamer tray over boiling water and lightly brush with oil.
- Bring the steamer to a high heat and scoop 1 ½ ladles of the flour mix onto the paper.
- Cover the steamer tray and steam for 3 minutes
- 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.
- Remove the cover again and turn off the steamer
- Using the paper, roll the cheung fun up and over (like a swiss roll) and slide onto a plate
- 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
- Mix all the ingredients together and pour it through a sieve
- Assemble your choice of cooked filling
Method
- Place a piece of greaseproof paper on a rectangular steamer tray over boiling water and lightly brush with oil.
- Bring the steamer to a high heat and scoop 1 ½ ladles of the flour mix onto the paper.
- Cover the steamer tray and steam for 3 minutes
- 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.
- Remove the cover again and turn off the steamer
- Using the paper, roll the cheung fun up and over (like a swiss roll) and slide onto a plate
- 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!