Cheung Fun
A Cantonese steamed rice noodle roll, part of Guangdong and Hong Kong's dim sum tradition, whose modern form is best documented from 1930s Guangdong as a street food, rather than being an unbroken ancient dish, even though the underlying rice-batter technique is much older. Its Cantonese street name, roughly 'pulled intestines,' describes its long, rolled shape. Real cheung fun is made one of two genuine ways: the older 'pulled' method steams a thin rice batter over a cloth-covered rack before peeling it off by hand, giving a slightly thicker, silkier texture, while the more common commercial 'drawer' method steams the batter in flat metal trays for a thinner, near-transparent roll.
⚠ Contains: Gluten, Shellfish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 cup rice flour
- 3 tbsp wheat starch
- 2 tbsp tapioca starch
- 1.5 cups water
- 1 tbsp oil
- 200g shrimp or char siu, chopped (optional filling)
- Soy sauce, sugar, and sesame oil, for the dipping sauce
- Scallion, sliced
Steps
- Whisk the rice flour, wheat starch, tapioca starch, water, and oil into a thin, smooth batter.
- Pour a thin layer of batter into an oiled flat steaming tray.
- Scatter shrimp or char siu over the batter if using.
- Steam over high heat for 3-4 minutes until just set and translucent.
- Carefully roll the sheet up and slide onto a plate. Repeat with remaining batter.
- Top with the soy-sugar-sesame oil sauce and scallions before serving.