Homemade Cheung Fun (Steamed Rice Noodle Rolls)- 5 Ways

Homemade Cheung Fun (Steamed Rice Noodle Rolls)- 5 Ways

Course: Breakfast, Side Dish, Snack
Cuisine: Chinese
Prep Time: 5 minutes
Cook Time: 1 hour 24 minutes
Total Time: 1 hour 29 minutes
Servings: 10 rolls
Author: Marvellina
Learn how to make cheung fun easily at home using tools you already have in 5 ways: plain cheung fun, shrimp cheung fun/har cheung, dried shrimp, char siu cheung, and zha leung cheung fun.
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Ingredients

Basic plain cheung fun:

  • 1 cup rice flour 120 gr
  • 1 Tbsp wheat starch 15 gr
  • 1 Tbsp tapioca flour 15 gr, see notes
  • 1/4 tsp salt
  • 1 Tbsp cooking oil
  • 2 cups water 430 gr
  • 1 stalks of green onion finely chopped (optional)

Filling ideas:

  • 30 pieces large shrimp unpeeled, deveined
  • 2 Tbsp medium-size dried shrimp + chopped green onion
  • 1 Cup Char siu (Chinese bbq pork) + chopped green onion
  • 10 pieces You tiau (Chinese fried crullers)

Sauce:

Instructions

Prepare the sauce:

  • Place all ingredients for the sauce in a small saucepan and bring to a boil and cook until the sugar melts. Remove from the heat and let it cool down while you make cheung fun

For basic plain cheung fun:

  • Prepare a steamer (big enough to harbor an 8 inches tray). Put a metal trivet on top. Pour water in, not touching the metal trivet. Bring the water to a boil
  • Mix all the ingredients for the batter. Stir until it is well-mixed and no lumps
  • Place the empty pan in the steamer, cover with the lid and steam for about 2 minutes
  • Give the batter a good stir EVERY TIME before you ladle it up
  • Pour the batter on the preheated pan, you’ll need about  3-4 tablespoons (about 50-60 ml) of batter (this depends on the size of your pan too)
  • The batter may dance around a bit because of the non-stick surface. No worries. Wear a heat-proof kitchen glove and gently swirl the pan to make sure the batter is covering the base of the pan
  • Cover with a lid and steam for 4-5 minutes
  • The cheung fun will turn slightly translucent and bubbly on certain spots. If it doesn’t look right to you, steam a bit longer
  • Remove from the steamer
  • Use a rubber spatula to gently roll it up or fold it up from one end. I folded the cheung fun in this photo. You can lightly brush with a bit of oil if you want to
  • This is how it looks like all folded up
  • Look at how clean the pan is after steaming. Nothing stick to it. If the batter sticks to your pan, that means the pan wasn't hot enough when you steam the cheung fun
  • Put the empty pan back into the steamer and steam for another 2 minutes. Repeat this before steaming the rice rolls. Trust me, it’s worth the effort!
  • Repeat the process again and DO NOT FORGET TO GIVE THE BATTER A GOOD STIR EACH TIME. The flour tends to settle at the bottom after a while. If you don’t give it a stir, your cheung fun won’t come out right

For shrimp cheung fun:

  • Prepare the shrimp. Do not peel the shells. Run a kitchen shear along the back of the shrimp. Remove the black vein. Steam the shrimp over high heat for 5 minutes or until pinkish in color. Peel the shells and split the shrimp into half
    Har cheung (shrimp cheung fun)
  • Pour the batter on the preheated pan, you’ll need about 3-4 tablespoons (about 50-60 ml) of batter (this depends on the size of your pan too)
  • Cover with a lid and steam for 4-5 minutes. Remove from the steamer. Arrange the shrimp as shown in the photos and fold over
    Har cheung (shrimp cheung fun)

For dried shrimp cheung fun:

  • Soak dried shrimp in hot water for 5 minutes or until soft. 
  • Pour the batter on the preheated pan, you’ll need about 3-4 tablespoons (about 50-60 ml) of batter (this depends on the size of your pan too). Steam over high heat for 2 minutes. Sprinkle the dried shrimp and chopped green onion evenly on top. Cover the steamer and steam for another 2 minutes and then remove from the steamer and roll it up

For char siu cheung fun:

  • Pour the batter on the preheated pan, you’ll need about 3-4 tablespoons (about 50-60 ml) of batter (this depends on the size of your pan too). Steam over high heat for 4 minutes. Sprinkle the chopped char siu and chopped green onion and then remove from the steamer and roll it up

For zha leung cheung fun:

  • Pour the batter on the preheated pan, you’ll need about 3-4 tablespoons (about 50-60 ml) of batter (this depends on the size of your pan too). Steam over high heat for 4 minutes. Place one you tiau / Chinese fried dough (I actually split into half, but you can use the whole thing) and then roll up

Serving:

  • Serve immediately with sauce drizzle on top or on the side. Sprinkle with more chopped green onion if you wish

Notes

I added a little bit of tapioca starch to the batter as it makes the cheung fun more resilient and doesn't tear easily. I don't like too much of tapioca starch in the cheung fun because it makes the cheung fun too chewy and firm. Cheung fun supposed to be soft