Cheung Fun 腸粉 (Rice Noodle Roll)

 

 

 

 

 

I have always wanted to try making my own steamed Cheung fun but I never knew what goes into it apart from knowing it is made with rice flour.

I have seen this recipe from a group I have joined on Facebook.

I wrote the recipe down but forgetting who have shared this, unfortunately I cannot give credit to this person who have helped me make my first Cheung fun.

 

I would say this is very time consuming and I didn't have the right equipment but nevertheless I went ahead to make this as I always like a challenge and would try something with whatever equipment I have in the kitchen.

 

With this recipe, the original post says to use a square steamer.

Well, I haven't got a square steamer but only an electric pot and two 7 inch flan tin.

I have seen on YouTube a lady steaming cheung fun using a wok of hot water and an aluminium tray to make these so I guess what I have will do the job too.

So here I went ahead and managed to prepare fresh cheung fun for my little son.

 

Ingredients:

 

250g rice flour
70g tapioca flour
40g corn starch
50g oil (I reduced it to 30g)
900ml of water
I added 1. Tsp of salt.

 

Method:

Stir everything together and set aside.

 

I greased the flan tins lightly with cooking oil.

 

 

Using a small ladle, I add a scoop of rice flour mixture into the flan tin.

 

I put the tin floating in the hot water & put the lid over it.

 

 

The big pot I used is the ones you use for steam boat / hot pot.
I steamed for about 3 minutes or until it started to look set.

 

Once it is transparent, flip over carefully with a flat knife.

And continue the process until you have used up all the rice flour mixture.

 

 

 

It did take over an hour to make.

If you can steam in a steamer then it would probably saves you burning your fingers like me.

My verdict:  worth the trouble as they were very fresh and soft.

Add filling if you like or add topping of your choice with some soya sauce.