Cheung Fun Recipe

I absolutely adore this recipe for homemade Cheung Fun because it’s a delightfully customizable and gluten-free dish that’s perfect for impressing friends at any brunch or dim sum gathering. Plus, the process of creating those silky rice noodle rolls from scratch is insanely satisfying and makes me feel like a true culinary genius!

Creating Cheung Fun, a classic Cantonese dim sum dish, is something I adore. My recipe for it hits all the right notes.

It uses a combination of rice flour, potato starch, and tapioca starch. These ingredients give the dish a smooth, silky texture.

When you bite into it, it feels as if you’re biting into a cloud. But, this isn’t just for texture’s sake—this recipe for steamed rice rolls can be filled with any number of delectable things, including shrimp or char siu pork.

When you’re ready to serve, drizzle it with soy sauce, and you’ve got yourself an out-of-this-world meal!

Ingredients

Rice Flour:
Supplies the necessary carbohydrates; contributes to the tender, smooth texture of Cheung Fun.

Potato Starch:
Contributes a smooth, elastic quality; helps maintain structural stability.

Tapioca Starch:
Improves chewiness; keeps ingredients bound together.

Vegetable Oil:
Provides moisture; stops sticking; encourages a glossy appearance.

Salt:
Marries flavors; boosts ingredient taste.

Soy Sauce:
Adds umami and depth; crucial for serving.

Ingredient Quantities

• 1 cup rice flour
• 3 tablespoons potato starch
• 3 tablespoons tapioca starch
• 2 1/2 cups water
• 1 tablespoon vegetable oil
• 1/4 teaspoon salt
• Chopped green onions (optional)
• Soy sauce, for serving
• Sweet soy sauce (optional)
• Shrimp, char siu pork, or other fillings (optional)

Instructions

1. In a mixing bowl, combine rice flour, potato starch, and tapioca starch. Gradually whisk in the water until the mixture is smooth and free of lumps.

2. Incorporate the batter well with the addition of vegetable oil and salt.

3. Slightly grease a flat, heatproof platter or a shallow pan that will fit inside your steamer.

4. Ensure there is sufficient water to sustain the boiling process throughout the steaming cycle. Bring the water to a boil in your setup—be it a pot with a lid, a heatproof bowl and a plate, or any other steaming apparatus you have.

5. Spread the batter into the dish that has been prepared. There should be a thin layer covering the bottom of the dish, and it should be even all around; if it helps, think of it as a sort of “cake,” only not, because this is a batter for a pan with space to be filled, either by a custard or a pudding.

6. Insert a cover and bring to a boil over high heat for 3-4 minutes, until the rice sheet is cooked and set.

7. When the cooking is complete, scatter green onions or whatever filling you favor (such as shrimp or char siu pork) over the sheet before you roll it.

8. With a spatula or scraper, gently roll up the rice sheet, beginning with one edge.

9. Take the roll from the steamer, and do the same with the leftover batter and fillings.

10. Warm the Cheung Fun, and serve. Drizzle soy sauce over the top for flavor. Sweet soy sauce can also be used for drizzling.

Equipment Needed

1. Mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Heatproof platter or shallow pan
5. Steamer setup (pot with lid, heatproof bowl and plate, or another steaming apparatus)
6. Spatula or scraper
7. Knife (for chopping green onions or preparing fillings)

FAQ

• What is the key to getting the right texture for Cheung Fun?The partnership of rice flour, potato starch, and tapioca starch, along with the right proportions of water and oil, produces the silky and smooth texture of Cheung Fun.
• Can I use any other starch instead of potato and tapioca starch?Potato and tapioca starch are the best options for achieving the ideal silky texture, but corn starch can be used in their place if necessary.
• How do I prevent the Cheung Fun from sticking to the steamer?Before pouring the batter, lightly brush the vegetable oil in the steamer tray or on the cloth to prevent sticking.
• Can I make Cheung Fun without fillings?Indeed, Cheung Fun may be appreciated unembellished or with uncomplicated garnishments like minced scallions and a few drops of soy sauce.
• How are the sweet soy sauce and regular soy sauce used differently?Regular soy sauce is typically drizzled over for seasoning, while sweet soy sauce provides a different bent, an almost syrupy addition that seems to hug the dish.
• How do I achieve the thin layers essential for Cheung Fun?Add only a thin layer of batter to the bottom of the tray, and steam until firm. You may need to do this a couple of times to get the batter amount just right.
• Can I reheat leftover Cheung Fun?Indeed, steaming or microwaving it with a small amount of water tends to work best.

Substitutions and Variations

1 cup rice flour—may use 3/4 cup all-purpose flour as a substitute, but texture may differ.
Substitute corn starch in the same quantity if you don’t have potato starch.
3 tablespoons of tapioca starch: You can use sweet potato starch instead.
2 1/2 cups water: Replacing it with unsweetened rice milk may impart a hint of sweetness.
1 tablespoon vegetable oil. You can use sesame oil instead, for a nutty flavor.

Pro Tips

1. Consistent Batter Texture To ensure a smooth rice sheet, strain the batter through a fine mesh sieve before pouring it into the pan. This will catch any remaining lumps or undissolved starch.

2. Steamer Setup Make sure to use a steaming setup that allows steam to circulate evenly around the pan. If possible, use a bamboo or metal rack to elevate the pan so that steam can cook the batter from all sides.

3. Avoid Overcrowding When adding fillings, be careful not to overcrowd the sheet. Use a moderate amount of filling and evenly distribute it to ensure the rolls can still be rolled tightly and neatly.

4. Proper Steam Time Keep an eye on the steam time. Overcooking can cause the rice sheet to become gummy, while undercooking might leave it too brittle to roll. The goal is a firm yet pliable sheet.

5. Temperature Control Maintain a consistent high temperature throughout the steaming process. If you notice the water boiling too vigorously, adjust to maintain a steady steam to prevent water from splashing onto the batter.