Cheung Fun Rice Noodle Rolls – Hong Kong Dim Sum Classic

250g rice flour
2 tablespoons tapioca starch
1 tablespoon cornflour
½ teaspoon salt
500ml cold water
2 tablespoons vegetable oil
Greaseproof paper
Extra vegetable oil (for brushing)

The Sauce
2 tablespoons light soy sauce
1 teaspoon sugar
2–3 tablespoons hot water
2 tablespoons sesame paste
2–3 tablespoons hot water
Chilli oil
Toasted sesame seeds

PREPARATION

1. In a large bowl combine rice flour, tapioca starch, cornflour and salt. Add cold water and vegetable oil. Mix thoroughly, pressing out any lumps until smooth.
2. Cover and rest the batter in the fridge for 20 minutes. Stir well before using as the flour will settle at the bottom.
3. Bring a wide pan or wok of water to the boil and set up a steaming rack above it. Brush greaseproof paper lightly with oil and place onto a flat tray that fits inside your steamer.
4. Ladle 1½–2 ladles of batter onto the tray and swirl quickly to create a thin, even layer.

COOKING

1. Cover with a lid and steam for 3 minutes until the sheet turns translucent and lifts easily from the paper.
2. Carefully remove the tray and allow to cool slightly. Brush the surface lightly with oil.
3. Using an oiled knife, cut the sheet in half lengthways and roll each side over itself to form loose rice noodle rolls.
4. Repeat with remaining batter.
5. For the soy sauce, dissolve sugar in light soy with hot water to create a drizzling consistency. Loosen sesame paste with hot water until smooth.
6. Arrange cheung fun on a plate. Spoon over sweet soy, sesame paste and chilli oil. Finish with toasted sesame seeds.

School of Wok Tips

• Always stir the batter before ladling as the starch settles quickly.
• Keep the sheet thin — thick batter will not create proper layered texture.
• Brush oil lightly after steaming to prevent sticking and enhance shine.
• Work quickly when removing from the steamer to avoid overcooking.

FAQs

Why use three different flours?
Rice flour provides structure, tapioca gives elasticity and translucency, and cornflour helps the roll hold its shape.

Can I make this without a special tray?
Yes. A flat heatproof dish inside a large steamer works well.

How do I know when it’s cooked?
The sheet becomes translucent and slightly bubbly on the surface when ready.