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Cheung Fun Rice Noodle Rolls

Prep: 10 mins

Cook: 10 mins

A favourite Dim Sum treat, homemade steamed rice rolls with sweet and savoury sauces.

The Cheung Fun Batter

  • 250g rice flour

  • 70g tapioca

  • 35g corn flour

  • 900g water

  • 50g oil

  • ½ teaspoons salt

  • vegetable oil, for brushing

The Sweetened Soy Sauce

  • 3 tablespoons light soy sauce

  • 1 teaspoon sugar

  • 3 tablespoons hot water

The Condiments

  • Toasted sesame seeds

  • Sesame paste

  • Hoisin sauce

  • Chiu chow chilli oil

Preparation

  • In a large mixing bowl, mix all ‘The Cheung Fun Batter’ ingredients together and whisk well until a smooth, even batter is formed. This will seem very watery, but do not worry. Cover and allow it to sit in the fridge for 30 minutes.

  • Meanwhile mix ‘The Sweetened Soy Sauce’ ingredients together in a small gravy jug or bowl and decant your condiments into bowls (add some boiling water if any of them aren’t a dripping consistency.)

Cooking

  • Fill the saucepan or base of the steamer, whatever you choose to use, half way up with boiling water. Lightly brush the steamer tray with oil, and then line the steamer tray with greaseproof paper as flatly as possible, much like lining a cake tin. Then brush the top of the greaseproof generously with more oil.

  • Once the steamer is set up, bring the batter out of the fridge ready to make the cheung fun. Before using the batter, stir well 5-6 times from the bottom of the bowl to ensure all the flour is incorporated into the mix.

  • Place the steamer tray over the hot water and bring the water to boil on a high heat. Once steaming hot, pour 1 to 1 ½ ladles of the cheung fun batter onto the greaseproof paper and allow to heat up. It will seem like nothing is happening for the first minute or so, but very quickly, you will see the batter starting to solidify and become more ‘jelly like’. At this point, if there are any pockets of the pastry that have little or no batter, fill those holes up with a drop or two of extra batter. Then cover the steamer tray with a lid and steam for exactly 3 minutes.

  • After 3 minutes of steaming, remove the lid. You should now see the batter bubbling up off the greaseproof paper in places. The cheung fun is now cooked.

  • Reduce the heat or steamer to low, then very carefully pick up the whole sheet of greaseproof paper and place on a clean surface. Once on a flat surface, using the greaseproof to help guide your pastry, roll the cheung fun up, like a mini swiss roll and slide onto a plate.

  • To serve, cut into bite-sized portions, brush with a little oil, and then pour the sweetened soy sauce mix over the top of the cheung fun.Then scatter the toasted sesame seeds over the top. Have the rest of ‘The Condiments’ ready on the side to drizzle over the roles for pure Hong Kong breakfast pleasure

How To Make Cheung Fun

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The Cheung Fun Batter

  • 250g rice flour

  • 70g tapioca

  • 35g corn flour

  • 900g water

  • 50g oil

  • ½ teaspoons salt

  • vegetable oil, for brushing

The Sweetened Soy Sauce

  • 3 tablespoons light soy sauce

  • 1 teaspoon sugar

  • 3 tablespoons hot water

The Condiments

  • Toasted sesame seeds

  • Sesame paste

  • Hoisin sauce

  • Chiu chow chilli oil


Preparation

  • In a large mixing bowl, mix all ‘The Cheung Fun Batter’ ingredients together and whisk well until a smooth, even batter is formed. This will seem very watery, but do not worry. Cover and allow it to sit in the fridge for 30 minutes.

  • Meanwhile mix ‘The Sweetened Soy Sauce’ ingredients together in a small gravy jug or bowl and decant your condiments into bowls (add some boiling water if any of them aren’t a dripping consistency.)

Cooking

  • Fill the saucepan or base of the steamer, whatever you choose to use, half way up with boiling water. Lightly brush the steamer tray with oil, and then line the steamer tray with greaseproof paper as flatly as possible, much like lining a cake tin. Then brush the top of the greaseproof generously with more oil.

  • Once the steamer is set up, bring the batter out of the fridge ready to make the cheung fun. Before using the batter, stir well 5-6 times from the bottom of the bowl to ensure all the flour is incorporated into the mix.

  • Place the steamer tray over the hot water and bring the water to boil on a high heat. Once steaming hot, pour 1 to 1 ½ ladles of the cheung fun batter onto the greaseproof paper and allow to heat up. It will seem like nothing is happening for the first minute or so, but very quickly, you will see the batter starting to solidify and become more ‘jelly like’. At this point, if there are any pockets of the pastry that have little or no batter, fill those holes up with a drop or two of extra batter. Then cover the steamer tray with a lid and steam for exactly 3 minutes.

  • After 3 minutes of steaming, remove the lid. You should now see the batter bubbling up off the greaseproof paper in places. The cheung fun is now cooked.

  • Reduce the heat or steamer to low, then very carefully pick up the whole sheet of greaseproof paper and place on a clean surface. Once on a flat surface, using the greaseproof to help guide your pastry, roll the cheung fun up, like a mini swiss roll and slide onto a plate.

  • To serve, cut into bite-sized portions, brush with a little oil, and then pour the sweetened soy sauce mix over the top of the cheung fun.Then scatter the toasted sesame seeds over the top. Have the rest of ‘The Condiments’ ready on the side to drizzle over the roles for pure Hong Kong breakfast pleasure

How To Make Cheung Fun

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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