Ingredients

  • 10-12 pieces
  • For the batter:

    100 g rice flour

  • 20 g wheat starch

  • 1 tsp salt

  • ½ tsp vegetable oil

  • 400ml water

  • For the filling:

    50 g shrimp, chopped

  • 1 tbsp scallion, cut into strips

  • 1 tbsp dried shrimp

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Recipe Courtesy of
Sherizan Shahadan

Homemade Cheung Fun (Rice Noodle Roll)

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Otherwise known as Steamed Rice Noodle Roll, Homemade Cheung Fun is thinly steamed rice paper that is often brimming with various fillings and then rolled into cylinder shaped delights. Also known as Chee Cheong Fun this Chinese recipe can be found in many dim sum eateries. Some of the more popular ingredients include spring onions, dried shrimp and chopped up prawns. Sticky in texture with pops of flavor in every bite, it tastes best fresh out of the steamer.
  • Medium
  • 15 min
  • 20 min
  • 10 min
  • 3 steps
  • 8 Ingredients
  • Medium
  • 3 steps
  • 8 Ingredients
  • 15 min
  • 20 min
  • 10 min

Directions

  1. Preparing the batter

    • In a bowl, mix the rice flour, wheat starch, salt, vegetable oil and water. Stir until there are no lumps.

    • Set up the steaming station. Bring the water to a boil.


  2. Add the fillings

    • Pour the batter into an 8”x 8” square pan and evenly distribute the batter to form a thin layer. 

    • Scatter the dried shrimps, scallions, prawns on top of the batter.

    You can choose any ingredient of your liking as the filling.

    Add the fillings


  3. Steam

    • Place the square pan in the steamer. Cover and steam for 2 minutes or until the rice sheet becomes translucent. 

    • Remove from the steamer. Let cool for half a minute, then push the noodle sheet with the dough scraper to roll it up. 

    Roll 30 seconds after it comes out of the steamer so that it rolls easily and doesn’t stick to the pan or spatula.

    Steam


Time to serve!

  • Serve as is or chop up to 1-inch lengths and arrange on a serving plate.

  • Serve with soy sauce as dip.
Time to serve!
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    Ingredients
    • 10-12 pieces
    • For the batter:

      100 g rice flour

    • 20 g wheat starch

    • 1 tsp salt

    • ½ tsp vegetable oil

    • 400ml water

    • For the filling:

      50 g shrimp, chopped

    • 1 tbsp scallion, cut into strips

    • 1 tbsp dried shrimp

    Nutrition
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