Hong Kong ‘Cheung fun’ 腸粉 Recipe (Steamed Rice Noodle Rolls)

Hi everyone,

Cheung Fun is a very popular breakfast/brunch dish as well as a street food snack in Hong Kong. I love making this recipe as it tastes and smells like home. It is so versatile because you can fill the rolls with whatever filling you like (my favourite is shrimp) or even leave it plain (my daughter’s preference!). The seasoned sweetened soy sauce is a must to pour on top before serving so my recipe covers that as well.

Make 5-6 Rolls

Ingredients:
For the Rice Roll liquid mixture:
80g Rice Flour
16g Potato starch
240g Water
1/4 teaspoon salt

For the special soy sauce:
60g water
8g sugar
15g light soy sauce
1/2 teaspoon Dark soy sauce
1/8 teaspoon Chicken Bouillon

Suggested Fillings
Spring Onions
Cooked Shrimp
Honey-roast BBQ Pork (“Char Siu”)
Sesame Seeds
Dried Shrimp

Method:

  1. First, make the special topping sauce. Heat all ingredients listed above for the soy sauce in a sauce pan until it is boiling. Take it off the heat. Transfer to a bowl, and set aside to cool.
  2. Mix all the ingredients listed above for the ‘rice roll liquid mixture’
  3. Set up your workstation:
    • You will a wok, a steam rack, a muslin cloth, and a specially made flat pan with holes (see picture below) which you can purchase from Chinese supermarkets.*
    • Place the steam rack inside the wok, and place the pan on top of the rack, and the muslim cloth on top of the pan to line it (see pictures below)
    • Dampen the muslin cloth
    • Pour boiling water into the wok underneath the pan (the flour mixture is steamed in the pan  by the steam from the boiling water underneath!)
  4. Ladle some of the batter into the flat pan on top of the muslin cloth – the thickness should be very thin (roughly 1/8″ thick); if it is thick it will have a gummy texture and will not taste good
  5. The batter is steamed in the pan
  6. Once it is set (but not fully cooked) fillings may be added at this point (e.g. cooked shrimp, char siu, or beef)
  7. As the batter continues to cook, it will start to set around the filling (when the time comes to transfer the rice roll from the pan to a table surface, the filling will not fall out)
  8. After steaming for several minutes, the entire freshly steamed rice roll will be melded onto the cloth
  9. As it is steaming, coat your work surface (e.g. chopping board) with a thin coat of oil (to prevent sticking). Traditionally this is done on a metal table surface.
  10. Pick up the muslin cloth with the batter now welded onto it. Place the cooked batter face down onto the work surface (see photos below).
  11. Pull back the muslin cloth and use a scraper to separate the rice roll from the muslin cloth.
  12. Lightly fold the resulting freshly made rice roll about three times
  13. The resulting size is usually around 5 to 7 inches long by 3 inches wide.
  14. Finished with the rice rolls with the sweetened soy sauce just before serving

* a shallow cake tin, or a baking tray may also work. I have seen recipes online that suggest this, but I recommend using the special flat pan.

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