Tuesday 6 May 2014

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.