Rice Recipes
Making Perfect Cheung Fun Recipe (Steamed Rice Noodle Rolls)
What makes cheung fun such a popular and satisfying dish in Chinese cuisine? This classic Cantonese rice noodle roll has a soft, silky texture and ability to be filled with endless flavor combinations. For home cooks, learning to make cheung fun from scratch can be deeply rewarding. Handmaking these unique rolls connects you to centuries of Chinese culinary tradition. This article will explore the origins, ingredients, and techniques behind cheung fun. Readers will discover how to make perfect cheung fun at home, from the ideal rice flour batter to special steaming methods. Creative ideas for fillings, folding techniques, and presentation will turn cheung fun into a stunning dim sum dish.
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All About Cheung Fun
Cheung fun has a long and illustrious history in Cantonese cooking. Rice flour has been used to make various noodles and wraps in China since the Song Dynasty (960-1279 CE). But the early origins of cheung fun itself are harder to pin down. Some sources trace it back to the late 1800s in Guangdong province. The delicate rolled shape was perfect for holding fillings and dipping sauces. As Chinese immigrants spread around the world, cheung fun traveled with them. It became a distinctive part of Chinese culture and food traditions.
In southern China, cheung fun is traditionally served at yum cha (Cantonese dim sum). It can be filled with shrimp, beef, Chinese sausages, or vegetables. The silky rolls are cut into segments and topped with sweet tan sauce and sesame seeds. In Hong Kong, cheung fun stalls often sell the fresh rolls early in the morning. Creative renditions might be filled with barbecue pork or fish balls. Pre-made wrappers have made cheung fun more accessible. But handmaking the rolls from rice batter remains the classic preparation.
The Essential Ingredients for Cheung Fun
Rice flour gives cheung fun its distinctive soft, sticky, stretchy texture. Mochi and glutinous rice flours work best. Stay away from rice flours labeled “regular” or “all-purpose.” When mixed with hot water, the right rice flour will become a smooth, stretchy, elastic batter. Sifting helps prevents lumps. Many batters also include tapioca starch for extra elasticity and sheen. Here are tips for an ideal cheung fun batter:
- Use 95% glutinous rice flour and 5% tapioca starch by weight
- Sift flours together thoroughly
- Slowly whisk in hot water (160°F/70°C)
- Beat until completely smooth, about 5 minutes
- Let batter rest 1 hour, covered
For the filling, almost anything goes! Traditional options include:
- Shrimp
- Barbecue pork
- Beef
- Chinese sausage
- Vegetables
- Mung bean
Season fillings well and make sure any liquid is fully drained. Creative cheung fun fillings might feature chicken, fish balls, or kimchi.
The sauce for cheung fun provides sweetness and moisture. Basic ingredients are:
- Soy sauce
- Sesame oil
- Oyster sauce
- Shaoxing wine
- Sugar
Some chefs add hoisin sauce, chili oil, vinegar, shrimp paste, or peanut butter. Adjust flavors to your taste.
Steaming Your Cheung Fun Recipe
With a smooth batter and tasty fillings ready, it’s time to steam the cheung fun. You can use a bamboo steamer, metal steamer, or rice cooker. Here are some key tips:
- Brush the steamer with oil to prevent sticking
- Pour just enough batter to coat the bottom thinly
- Keep the lid on; don’t peek!
- Steam about 1 minute per side
- Ensure rolls are translucent when done
Removing the delicate steamed rolls takes practice. Let them cool slightly before trying to lift them.
Folding cheung fun is an artistic skill. For simple rolls, spoon fillings onto the bottom third of the rolled out batter. Fold sides over filling and roll up.
For open-ended rolls, fold sides over but leave ends open. Square rolls take precise folding of corners. Double rolls wrap two layers of cheung fun around the filling. Get creative with unique shapes and patterns.
Cheung Fun Serving and Presentation
For a dramatic presentation, serve cheung fun rolls whole or thinly sliced. Garnish with:
- Sesame seeds
- Green onions
- Cilantro
- Chili sauce
- Tan sauce
Or turn cheung fun into an elegant dim sum platter. Pair it with:
- Siu mai
- Har gow
- Spring rolls
- BBQ pork buns
For a party, create a cheung fun appetizer station. Let guests devour the fresh rolls with various dipping sauces. Friends and family will be amazed that you handmade this labor-intensive dim sum delight.
FAQs About Cheung Fun Recipe
What is the difference between banh cuon and cheung fun?
The main differences between banh cuon and cheung fun are that banh cuon is a Vietnamese dish made from a thinner rice batter, while cheung fun is a Cantonese dish made from thicker rice noodles.
How to make cheung fun without a steamer?
To make cheung fun without a steamer, you can cook the rice noodle batter in a nonstick skillet or pan, then roll it up.
Can you use rice paper to make cheung fun?
Yes, you can use softened rice paper wrappers to make a version of cheung fun.
Why is my cheung fun cracking?
Cheung fun can crack due to overcooking, letting the noodles dry out, rough handling, or an improper batter consistency.
Conclusion: Cheung Fun Recipe
Making cheung fun at home connects you to centuries of Chinese culinary heritage. With the right ingredients and techniques, anyone can master this satisfying dim sum staple. Impress your family with your handmade rice noodle rolling skills. Let the unique textures and flavors of cheung fun open your palate to new culinary possibilities. The steaming pots are calling – it’s time to make cheung fun.
Ingredients
- For the Rice Noodle Batter:
- 40g Rice flour (not glutinous rice flour)
- 30g Potato starch (or cornstarch, tapioca starch)
- 10g (about 1 tbsp) Tapioca starch
- 300ml (about 1 ¼ cups) Water
- 1 teaspoon Neutral oil (canola, vegetable)
- Optional Ingredients for the Batter:
- A pinch of salt (to enhance flavor)
- For Steaming:
- Oil (for greasing the pan)
- For Serving (Choose a few or use a variety):
- Fillings: Shrimp, BBQ pork (char siu), shredded chicken, vegetables (bean sprouts, julienned carrots), or a combination
- Optional Condiments:
- Light soy sauce
- Sesame oil
- Hoisin sauce
- Chili bean paste
- Toasted sesame seeds (for garnish)
Instructions
- Prepare the Batter: In a large bowl, whisk together the rice flour, potato starch, tapioca starch, and water until smooth and free of lumps. If using, add a pinch of salt for extra flavor. Strain the batter through a fine-mesh sieve to remove any remaining lumps. Stir in the neutral oil.
- Prepare for Steaming: Lightly grease a shallow heat-resistant baking pan or tray that will fit in your steamer. You can also use a special Cheung Fun pan if you have one.
- Steam the Rice Noodles: Heat a steamer filled with enough water to create steam. Bring the water to a boil.
- Pour the Batter: While the steamer heats, ladle about ¼ cup of batter into the greased pan, swirling it to coat the bottom thinly and evenly.
- Steam the Roll: Carefully place the pan in the steamer and steam for 2-3 minutes, or until the rice noodle becomes translucent and appears set.
- Fill and Roll: Remove the pan from the steamer and quickly add a spoonful of your chosen filling onto the center of the steamed rice noodle. Use a spatula to carefully fold the sides of the noodle over the filling to create a roll. You can also roll it up jelly-roll style.
- Repeat and Stack: Repeat steps 4-6 to steam and fill the remaining batter, working quickly and stacking the finished rolls on a plate lined with parchment paper or a damp cloth to prevent sticking.
Notes
- Thin is Key: The key to successful Cheung Fun is a thin and smooth batter. If your batter seems too thick, add a little more water, 1 tablespoon at a time, until it reaches a pourable consistency.
- Quick Work: Cheung Fun cooks quickly, so be prepared to work fast once you start steaming the rolls. Have your filling ready beforehand.
- Non-Stick Pan: If using a regular pan, make sure it's well-greased to prevent sticking. A non-stick pan can also be helpful.
- Filling Options: Get creative with your fillings! Experiment with different combinations of savory ingredients like shrimp, BBQ pork, shredded chicken, or vegetables.
- Condiments: Cheung Fun is traditionally served with a drizzle of light soy sauce, sesame oil, and hoisin sauce. You can also add a touch of chili bean paste for a spicy kick. Garnish with toasted sesame seeds for extra flavor and texture.
- Leftovers: Leftover Cheung Fun can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently by steaming for a few minutes until warmed through. The texture may be slightly less delicate upon reheating.
Nutrition Facts
Cheung Fun Recipe (Steamed Rice Noodle Rolls)
Serves: 4-6 rolls
|
Amount Per Serving: ½ cup filling
|
||
|---|---|---|
| Calories | 150-200 | |
| % Daily Value* | ||
| Total Fat 3-5g | 4.6% | |
| Saturated Fat 1-2g | 5% | |
| Trans Fat 0g | ||
| Cholesterol Negligible | 0% | |
| Sodium 100-200mg | 4.2% | |
| Total Carbohydrate 20-30g | 6.7% | |
| Dietary Fiber 1-2g | 4% | |
| Sugars 2-3g | ||
| Protein 5-7g | ||
| Vitamin A Low | Vitamin C Low | |
| Calcium 5-10% | Iron 5-10% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me