Cheung Fun Steamed Rice Noodles Recipes

RICE NOODLE ROLL (CHEUNG FUN 腸粉)

Steps:

• Put 1 cup of rice flour, 1 teaspoon of tapioca starch, 1 teaspoon of wheat starch and 1 teaspoon of cornstarch into a bowl.
• After that, pour 2 cups & 3 teaspoons of water into the bowl. Mix and stir it well.
• Next, brush some vegetable oil on a tray. Then, pour some rice flour mixture from step 2 into the tray. (Every time before pouring the mixture into the cake pan for steaming, make sure to mix the flour mixture very well.)
• Then, steam it for 2 minutes after water is boiling. Repeat steps 2-4 a few times. It yields around 8 rice noodle rolls if you use the same size of the tray.
• In the meanwhile, put 1/2 tablespoon of peanut butter in a container and add 1 tablespoon of water. (Some people like to add oil, but my purpose is to loosen up and make it little bit liquid. If you have peanut allergies. You can skip peanut butter sauce or use sesame sauce.)
• Mix it very well until peanut butter is a little bit liquid.
• When the rice flour is done, let it cool down a little bit.
• Then, use a spatula to scrape the side. And, roll the rice noodle sheet up.
• Repeat steps 7 and 8 for a few times. If you use the same size of the tray, you can make around 8 rolls. The following, use the spatula to cut rice noodle rolls into pieces.
• Lastly, add 1/2 tablespoon of sesame oil, 1/2 tablespoon of soy sauce, 1.5 tablespoons of hoisin sauce, some peanut sauce and sprinkle sesame seeds. (You can adjust the amount of sauce to your taste.)

CHEUNG FUN / STEAMED RICE NOODLE ROLLS (W/ CHAR SIU PORK)

Steps:

• In a large mixing bowl, add 72 grams of rice flour, 16 grams of tapioca starch, 28 grams of potato starch, 16 grams of glutinous rice flour, and ½ teaspoon of salt. Blend all dry ingredients together.
• Add the two cups of filtered water in the dry ingredient bowl and whisk together. Rest the liquid for at least 20 minutes on the counter.
• Chop your char siu into small pieces about three millimeters.
• In a saucepan, add one tablespoon oyster sauce, ½ tablespoon light soy sauce, ½ tablespoon dark soy sauce, two teaspoons sugar, 1/16 teaspoon five spice, one clove minced garlic, and one teaspoon sesame oil and mix thoroughly. Cook this on medium-high heat.
• Mix ½ teaspoon cornstarch and four tablespoons water in a separate bowl and add into the saucepan. When the mixture reaches a boil, lower to medium heat and continue to cook for another two minutes or until the consistency is similar to molasses.
• Add half pound char siu pieces to the pan and cook for an additional minute.
• Remove the char siu filling from the heat and allow it to rest on the counter.
• In a small saucepan, add ¼ tablespoon of dark soy sauce, ¼ tablespoon of light soy sauce, ¼ teaspoon of sesame oil, ½ teaspoon of sugar, one tablespoon of water, and ½ tablespoon of oyster sauce. Heat over medium-low heat and stir until the sugar is dissolved. Remove from heat and place into a container to cool until assembly.
• Assemble your steamer, if you purchased a steamer set-up follow the instructions. If you're using a tray and a saucepan follow the instructions. Place the wire rack on the saucepan and add enough water so that it sits directly underneath the wire rack. Add the tray on top (making sure it fits inside), then add the lid on top. Pre-heat this steamer before steaming any liquids.
• When your steamer is nice and hot, open the lid. Brush on some vegetable oil on the tray.
• Use the whisk to combine all the starches and flours that have settled to the bottom of the mixing bowl before adding the liquid onto the pan. Scoop enough liquid so that it covers the tray. If need be, move around the tray so that the liquid is evenly spread out.
• Cover the tray with the lid and steam for about two minutes. After two minutes, check to see if the rice paper has firmed enough so that there is less liquid moving around. Test this by moving the tray around. If there is too much liquid and it is not sticking to the tray, place the lid back on and steam for an additional one or two minutes. Once it's firm enough, sprinkle the char siu filling evenly across the rice noodle. Cover the steamer again and steam for an additional five minutes.
• When the rice noodle is finished steaming, take a silicone spatula and carefully lift one side of the rice paper (the short edge). Fold about one inch of rice noodle over itself and continue to roll until it reaches the other end. Carefully lift the rice noodle roll and place in a serving dish.
• Let the steamed noodle roll rest for about two minutes before consuming, this allows for the texture to firm. Drizzle the seasoning sauce over the roll and add some chopped scallions if you want. Serve and enjoy.

RICE NOODLE ROLL - HONG KONG CHEUNG FUN RECIPE

Steps:

• With a mixing bowl, add rice flour, tapioca flour, and water. Thoroughly mix until all the flour has dissolved.
• Bring the steamer to a full boil, then preheat the tray for 1 minute.
• Remove tray from steamer and brush a layer of oil on the tray.
• Scoop the rice batter into the tray with just enough rice batter to cover all the areas.
• Bring the tray back to the steamer and slowly spread the rice batter as you move the tray.
• Once the rice batter begins to set, keep covered and steam for 2 minutes.
• After 2 minutes, remove the cover and add fillings. Continue steaming for 3 minutes.
• Remove from steamer.
• With a flat scraper, grease it with cooking oil then gently lift up the cooked rice batter and roll it rolls.
• Gently transfer to a plate.
• For the remaining ingredients, repeat steps (2) to (10).
• Serve with soy sauce mixture, hoisin sauce, sweet bean sauce, chili sauce, etc.

HONG KONG STYLE CHEE CHEONG FUN (STEAMED RICE ROLLS)

Steps:

• After clean dried shrimp and dried chili soak in warm water for 20 minutes.
• Slice shallots, pour in oil then put a pinch of salt (Salt can makes it crispy) then medium-low heat fry until golden colour. Set aside for later use.
• Mix rice flour, tapioca starch, wheat starch and salt together, pour in 100ml water and shallots oil and mix well until the batter absorb all the oil then rest for 30 minutes.
• Squeeze out the water of dried chili and put into a food processor with dried shrimp, pound until smooth.
• Sauté the chili paste until colour turns into dark red and seasoning with sugar.
• Mix well soy sauce, oyster sauce, sugar, sesame oil, fish sauce and hot water. That's the sauce.
• The batter after rest for 30 minutes then add in another 190ml water to dilute it and stir well.
• Heat the steamer with high heat, apply a thin layer of oil on the baking tray then pour a thin layer of batter into the tray, the amount of batter is just enough to cover the four corners of the baking tray (you must stir evenly every time you want to pour the batter to prevent the batter uneven)
• Cover the lid and steam with high heat about 20 seconds, then open up and put the filling and steam for another 3 minutes.
• After steaming, take out the tray and roll up the Chee Cheung Fun.
• Repeat this operation until the batter is finished.
• Pour in the sauce and fried shallots then enjoy it with chili sauce.

CHEUNG FUN (STEAMED RICE NOODLE ROLLS) 肠粉 SHORTCUT RECIPE

Steps:

• If noodles were refrigerated, soak package in warm water for 30 minutes to an hour prior to cooking.
• Steam rice noodles according to package instructions (I typically steam for 10 minutes or until softened).
• In a small bowl, add the hoisin sauce, soy sauce, sugar and water and mix until well blended.
• In a separate small bowl, mix the peanut butter with the boiling water. (You may add more or less peanut butter or water, to taste, and mix until desired consistency is reached.)
• When noodles are cooked, remove and top with both sauces and optional sesame seeds and/or chili sauce.
• Serve immediately. Enjoy!

SHRIMP RICE NOODLE ROLLS (SHRIMP CHEUNG FUN OR "HA CHEUNG")

Steps:

• Toss the cleaned shrimp with 2 tablespoons water, 1/2 teaspoon sugar and 1/8 teaspoon baking soda. After the shrimp have been coated, cover and refrigerate for 2 hours.
• After 2 hours, rinse the shrimp under a gentle stream of cold running water for 5 minutes to wash away the sugar and baking soda and pat thoroughly dry with a paper towel. This will greatly improve the texture of the shrimp!
• Marinate the shrimp with 1/4 teaspoon sesame oil, a pinch of salt, 1/2 teaspoon cornstarch, and 1/4 teaspoon ground white pepper. Cover and return to the refrigerator while you prepare the rest of the ingredients.
• Prepare the sauce by adding all the ingredients to a small saucepan over medium low heat. Heat the sauce until it begins to simmer, and turn off the heat. Cool completely and remove the ginger and scallion. You can store this sauce in the refrigerator for up to 2 weeks.
• Combine the rice flour, mung bean starch, wheat starch, cornstarch, and salt in a large mixing bowl. Add the water and stir for at least three minutes until dry ingredients are well dissolved. Set aside and allow time for any air bubbles to dissipate.
• Soak the cotton cloth in water so it's completely saturated. Prepare a large assembly station by brushing some oil on a clean, smooth surface like a non-porous countertop, a large flat plate, or a smooth cutting board.
• Pre-boil water in your steamer with the lid on (more on how to set up a steamer here), and make sure your steamer fits the flat-bottomed pan you will use to steam the rice noodles. I used a 9 x 13 non-stick sheet pan. This recipe makes 2 full sheets of rice noodles in this sized pan (equivalent to almost 3 dim sum orders).
• First, place the shrimp in a single layer on a plate, and steam them for 2 minutes. Remove them immediately and set aside.
• Now lift the soaking wet cotton cloth out of the water and line the bottom of the pan with it. (Do not wring out the water.) Stir the rice-flour liquid mixture well again before adding just enough to cover the cloth at the bottom of the pan completely. Too much will make the rice noodle too thick. With the water in your steamer boiling, use the plate gripper and carefully lower the pan into the steamer, immediately cover the lid and steam on high for 2 minutes. (MAKE SURE THE PAN IS PERFECTLY LEVEL, or the noodle will be too thick on one side and too thin on the other.)
• Then remove the pan from the steamer with the plate gripper and position it next to your assembly station.
• Carefully lift the cloth out of the pan, and place (rice noodle side down) onto the oiled surface. Use the dough scraper and carefully scrape the rice noodle sheet off the cotton cloth onto the oiled surface. Scrape and peel off the cotton cloth at the same time. This step must happen quickly while the noodle and cotton cloth are still hot. The noodle might have a small hole here or there--don't fret. It does not affect the overall end result.
• Cut the rice noodle in half crosswise and line up four cooked shrimp along the edge of each piece. Roll the rice sheet using the plastic dough scraper to wrap up the shrimp. At this point, you'll have two long rolls. Cut each in half, drizzle with the prepared sauce, and eat it while it's hot.
• Rinse the cotton cloth in clean water (no soap or detergent necessary) to remove rice residue before making the next one. These are best when fresh. In this case, we discourage leftovers! Good thing the rice batter is so easy to make!