Cheung Fun – How To Make The Best Rice Noodle Roll

Cheung fun is one of the juiciest, smooth, succulent, and flavorful dim sum meals. If you have gone to a dim sum restaurant, you must have tasted these soft, light, and non-oily goodies.

People love and enjoy it a lot, but when you know how to make it, you are steps ahead. Amazingly you need no complex ingredients for it.

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Image: cafe deluxe

Although most people think you can make it anyhow, there’s so much skill that goes into this sumptuous meal.

So, with this article, we show you how to make the delicious all-time Chinese favorite dish.

But first,

What Is Cheung Fun

Cheung fun is also known as ‘Chang Fen,’ and it’s a type of dim sum dish. The dim sum includes single small portions of food. And you know this one then you will serve in the small basket or small dish.

One of the most common meals on the menu is the Cheung fun when you visit any dim sum restaurant. It stands out for having light flavors; as such, you can enjoy it best for breakfast.

Nonetheless, you can also use it as a snack. Most people like it a lot more because it’s easier to digest.

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Image: cafe deluxe

I know it’s readily available in most dim sum restaurants. However, we want to find the easiest way to make it at home to serve you when you can’t access the restaurants.

One thing about it is that you can make it easier if you will follow the steps you see here. There are different varieties of Cheung fun, and this is one of the major ones.

Of course, you don’t have to know how to make it just because these days, if you went to the grocery stores, you will find them. They wrap them in small trays, and then the sauce is set in small cups on the side.

How to Make the Cheung Fun?

The tools

Before you go on to the process, you will need the following tools for the process.

Buy yourself the steamer box as that’s where you will do the cooking. Confirm that it comes in a rectangular shape. This makes it easy to fit the rectangular pan where you will set the batter and the fillings.

You will need the lid because, at some point, you have to cover it to make sure it cooks right in all parts.

You can also use a saucepan, a wire rack, a dough scraper for the rolling process, and a whisk to mix the ingredients. Check that you also have enough bowls for the preparation process.

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Cheung Fun

Course Breakfast
Cuisine Chinese
Prep Time 30 minutes
Cook Time 10 minutes
Servings 2

Ingredients

  • 80 g rice flour
  • 50g of Wheat Flour
  • 20g of corn starch
  • 300g of pure water
  • 2 eggs
  • a little pork filling
  • a little salt
  • a little pepper powder
  • and 2 chives

Instructions

  • Wash the scallions nicely and then cut them into tiny pieces. Set them then aside for use later.
  • In the bowl, set your meat and add a little salt and pepper powder to marinate for 10 minutes.
  • Beat the eggs gently and set them aside for use at a later time.
  • In a large bowl then you should put in your dry ingredients. Place the rice flour, Wheat Flour, and corn starch, and then toss it gently using a wooden spoon or whisk.
  • Now that it's almost ready, you can start to make the batter. So add a little water and stir evenly. You can use your whisk to do the stirring.
  • All this time, you are starting or trying to make the rice syrup. So when you add more water, you check the consistency. Make sure you attain the consistency in the image below.
  • Add an appropriate amount of rice milk to the plate to make just a thin layer. Pour in the egg liquid next, add the little meat filling, and sprinkle with chopped chives.
  • Once you have the water thoroughly boiled, you should place the plate or bowl in the steamer.
  • Cover the pot and keep it on high heat for 2-3 minutes.
  • Open the lid to be ready to remove it from the steamer. Set the bowl on the table. Let it then cool for about 30 seconds.
  • Go on to use your scraper to roll the rice noodle from one end to another.
  • Put the chopped scallion in edible oil. Also, you want to enrich the sauce so you can add oyster sauce, light soy sauce, salt, sugar, and water. This mix is then what you will boil over medium-low heat to make the scallion sauce.
    As it is then boiling, you can add water and starch to thicken the sauce a little.
  •  Well, with this, you are ready and have had the meal ready to eat. Set the rolls on a plate and drizzle the rich sauce over the top to add on flavors. Now you are ready to eat and enjoy the meal.

The Varieties of the Cheung Fun

There are more varieties of the Cheung fun, which is often due to the fillings they use. Therefore, I’m going to show you some of the most popular fillings.

Although you may have different fillings from the ones we have already discussed, the method of cooking it will almost be just the same.

The Plain Basic Cheung Fun

You know you can go to the restaurant and ask for the basic one, and it’s all okay. Here you will always have the batter only. Some chefs will make the exception to add some green onions for more flavor and color.

When you then cook it, you can expect that parts of the Cheung fun will remain transparent.

In some cases, though, you will have them also have some white sesame seeds.

Shrimp Cheung fun (dried shrimp)

In most cases, this will come as a shrimp and scallion Cheung fun, and actually, it’s my personal favorite. Which one is yours?

Here, you will use the chopped scallion as the recipe above suggested, but then you will also have the dried shrimps to enhance the flavors.

To make the shrimp for the addition, do the following;

Remember the batter is ready, so then it’s time to prepare the shrimp. So you will need to soak the shrimp a little bit to loosen or make them edible. You can then soak it for just 10 minutes, and then it’s ready. Take the time to clean them thoroughly. Start to chop the shrimps into tiny pieces.

In a small pan then add some oil and then add on the shrimp. Then you can sauté for about 2 minutes. Also, you can add a pinch of salt and scallions. So then set it all aside.

Now you can use the same method to cook it. However, when you’re then adding the fillings, this time, you won’t add the scallion’s eggs and the meat filling. Instead, you use the mix of the sautéed shrimps and the scallions.

Char Siu Cheung fun

In most cases, I use the store-bought char Siu for the Cheung fun just because that makes my work a lot easier. Next, then you will set it as the filling in parts of the scallion as you have done previously.

The fried rice noodles dough

You will need to make the batter dough, but then we often also use the Chinese crullers. Remember, they will often come in twos, so the first thing to do is separate them. Then, set it on the cooked rice noodle and roll it to make the Cheung fun.

You can then cut them into pieces that are edible as you also pour on the dipping sauce.

You can use the shrimps

You don’t always have to use the dried shrimps. You can sometimes use the fresh ones. Don’t forget to marinate them right. So you will need to clean it thoroughly and then add salt and baking soda and let it rest for a half-hour. Next, you can wash away the excess salt and the baking soda. After that then it’s all ready for use.

Let’s Talk About the Sauce

One of the most critical aspects of the Cheung fun then is the dipping sauce. This is why I often say you should make sure you get it right at all times. Of course, you can alter it a little if you want, but mostly you will have a blend of edible oils with other sauces for marinations.

It would help if you, therefore, used light soy sauce with sugars. If you then like sesame oil, you can add on. Sesame oil is one of the significant oils in Chinese cuisine. So if you’re eating it in the restaurant, you can expect it to have such. Next, you will add the oyster sauce, which then gives it another almost similar to the Char Siu sauce.

For some, you can also add the chopped scallion and a little bit of ginger for more flavor.

Basically, you can expect to have all these oils and sauces blend. You will further need to add any other ingredients of choice. Next, let it boil for a short time before then they are ready.

TIPS

Before you make the rice noodles, I want you to know the following essential tips.

For the rice milk

When you are making the rice milk, remember you will add water to the dry ingredients. But as mentioned earlier, it sinks to the bottom when let to sit. This is also why you will need to stir it every time before adding it to the cooking pan. This helps to make sure you mixed all the contents right.

For the cooking pan, the steamer, and the scraper.

In the end, you want the square-shaped cooking pan, the steaming pot, and the scraper to fit in well. This is also what makes the operation much more accessible. When you have the scraper that will comfortably turn the noodle, the better.

The rice batter

Check your batter to make sure it’s a perfect consistency. You don’t want it thick because then it bits the logic of the rice noodle. The layer you are making at all times should be very thin, almost transparent.

The sauce

When it comes to your favorite dipping sauce, you can adjust or play around with the sauce as you please. This Is where you will have your taste buds catered to. So then you can alter the seasoning as you please to make it even tastier.

Do you have the time?

You can expect that the whole process of making the meal is not complicated, but then it will take a lot of your time.

Avoiding its sticky nature

You don’t want the Cheung fun to be sticky; therefore, you will need to steam it at a very high temperature. In less than 5 minutes then you’ll have the meal ready. But then, if you didn’t retain the high temperature, you should know it’s going not to be pleasant.

The Major Question- Why Does It Stick On the Pan a Lot Often?

When you make the Cheung fun for the first time, you can be sure that it sometimes sticks on the pan. I can tell you that even myself, this was a struggle, and as such, I could never roll the Cheung fan easily.

The secret is that you should let it settle for some time when you remove it from the steaming pan. It will be straightforward to roll; you won’t even know how easy it is to do.

So then this means that you shouldn’t be in so much hurry to roll it. Also, you don’t have to leave it unrolled to the time it’s cold. I mean, know when to roll.

I have found this method to be even more accessible. Fill your sink with cold running water. Once you have finished the steaming on the boiling hot water, get the pan and set it on the cold water. Let it rest on the sink of cold water for about 2 minutes, and then you can set it on the table and start to roll.

Can I Keep My Left Over Cheung Fun?

Yes, you can.

Just like most other meals, this one you will store safely in the fridge for a maximum of 3 days. But you can expect it to harden when you have it in the oven, which is why to reheat it, you will use the same steaming method.

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This time though, make sure you have boiling water in the steaming pan bath. Set the Cheung fan leftover and cover it on for about 2-4 minutes, and with this, then it’s thoroughly heated.

Now while you may want to freeze it thinking it will last even longer, don’t. If you do, then it will lose its texture completely. So this is why you need to cook the ones you will finish once or use within the three days of making them.

Don’t also refrigerate the fried rice noodles.

In this case, how should you keep it?

If you are going to have leftovers, you have to consider how to keep them as well. Notice that it’s best to cook the ones you will consume all at once. But if you have leftovers, then you should consider the following.

The Cheung fun tastes better when it’s still fresh. It would help if you also realized that it’s smooth to the extent it melts quickly in your mouth. Now when you store it for later use, you can be sure it will get a little firm.

So, find a clean container, set the Cheung fun in the container, and then cover it. Once you have the meals, then you can steam them to make them even more delicious.

Once three days elapse, then you shouldn’t keep it again as it will just get nasty.

how to make rice noodle roll step by step with photos

Wash the scallions nicely and then cut them into tiny pieces. Set them then aside for use later.

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As for the meat, since you’re making a simple Cheung fun, you don’t have to add many other flavoring ingredients. In the bowl, set your meat and add a little salt and pepper powder to marinate for 10 minutes.

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Beat the eggs gently and set them aside for use at a later time.

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In a large bowl then you should put in your dry ingredients. Place the rice flour, Wheat Flour, and corn starch, and then toss it gently using a wooden spoon or whisk.

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Now that it’s almost ready, you can start to make the batter. So add a little water and stir evenly. You can use your whisk to do the stirring.

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All this time, you are starting or trying to make the rice syrup. So when you add more water, you check the consistency. Make sure you attain the consistency in the image below.

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Next, you should start figuring out how to cook it. Remember, we will use the steaming method. So then you can take a glass bowl that is nonstick but also heat safe. You will then need to add a portion of the rice milk to the glass bowl or plate.

Some people measure about 100g of the mixture to make the rice noodle. But even before you pour it into the bowl, you should stir it all to make sure you don’t have the ingredients sinking.

Add an appropriate amount of rice milk to the plate to make just a thin layer. Pour in the egg liquid next, add the little meat filling, and sprinkle with chopped chives.

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We will use the steaming method, so you need to bring the water to a boil over high heat. Once you have the water thoroughly boiled, you should place the plate or bowl in the steamer. At this time then you can adjust the plate to make sure the content is well distributed. Remember, you will always need to make the layer thin.

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Cover the pot and keep it on high heat for 2-3 minutes. This ensures it cooks gently on all parts, including the top part.

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Next, you will need to open the lid to be ready to remove it from the steamer. When you then open it, the steamed rice rolls will puff up large bubbles. Notice that some parts of the rice noodle will become transparent when they are cooked.

Now you should then remove the pan from the steamer and set the bowl on the table. Let it then cool for about 30 seconds.

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Go on to use your scraper to roll the rice noodle from one end to another. The essence is to make sure it happens naturally.

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Meanwhile, you can start to prep the dipping sauce. Put the chopped scallion in edible oil. Also, you want to enrich the sauce so you can add oyster sauce, light soy sauce, salt, sugar, and water. This mix is then what you will boil over medium-low heat to make the scallion sauce.

As it is then boiling, you can add water and starch to thicken the sauce a little.

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Well, with this, you are ready and have had the meal ready to eat. Set the rolls on a plate and drizzle the rich sauce over the top to add on flavors. Now you are ready to eat and enjoy the meal.

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