Cheung Fun Recipe (Steamed Rice Noodle Rolls)

Rice flour: The main ingredient that forms the base of the rice noodle rolls.

Tapioca starch: Adds elasticity and chewiness to the noodles.

Wheat starch: Helps to create a smooth and slightly firm texture.

Water: Combines with the flours and starches to form the batter.

Vegetable oil: Prevents the noodles from sticking to the tray and adds a bit of richness.

When mixing the rice flour, tapioca starch, and wheat starch with water, ensure there are no lumps by whisking thoroughly. A smooth batter will result in a more delicate and consistent cheung fun. Additionally, when pouring the batter onto the tray, aim for an even, thin layer to achieve the perfect texture.

• rice flour - Substitute with glutinous rice flour: Glutinous rice flour can provide a similar texture but will be slightly stickier and chewier.

• tapioca starch - Substitute with cornstarch: Cornstarch can act as a thickening agent similar to tapioca starch, though it might result in a slightly different texture.

• wheat starch - Substitute with potato starch: Potato starch can provide a similar consistency and elasticity to the rice noodle rolls.

• water - Substitute with vegetable broth: Vegetable broth can add a subtle flavor to the rice noodle rolls, though it will alter the taste slightly.

• vegetable oil - Substitute with sesame oil: Sesame oil can add a nutty flavor to the rice noodle rolls, enhancing the overall taste.

• Allow the cheung fun to cool completely before storing. This helps prevent condensation, which can make the rolls soggy.
• Place the steamed rice noodle rolls in an airtight container. If you have multiple layers, separate each layer with parchment paper to prevent sticking.
• Store the container in the refrigerator. The cheung fun will stay fresh for up to 2-3 days.
• To reheat, steam the noodle rolls for 3-5 minutes until heated through. Avoid microwaving as it can make the texture rubbery.
• For freezing, wrap each cheung fun roll individually in plastic wrap to prevent freezer burn.
• Place the wrapped rolls in a freezer-safe bag or container. Label with the date for easy tracking.
• Frozen cheung fun can be stored for up to 1 month. To reheat, steam directly from frozen for 5-7 minutes until fully thawed and heated through.
• Avoid refreezing once thawed, as this can affect the texture and flavor of the noodle rolls.

• Steam: Place the Cheung Fun in a steamer basket lined with parchment paper. Steam for about 3-5 minutes until heated through. This method helps retain the soft and silky texture of the rice noodle rolls.

• Microwave: Arrange the Cheung Fun on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Pan-fry: Heat a non-stick pan over medium heat and add a small amount of vegetable oil. Place the Cheung Fun in the pan and cook for 1-2 minutes on each side until warmed through and slightly crispy on the outside. This method adds a delightful texture contrast.

• Oven: Preheat your oven to 350°F (175°C). Place the Cheung Fun on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out. Bake for 10-15 minutes until heated through.

• Air fryer: Preheat the air fryer to 350°F (175°C). Lightly brush the Cheung Fun with vegetable oil and place them in the air fryer basket. Cook for 3-5 minutes, shaking the basket halfway through to ensure even heating. This method gives a slightly crispy exterior while keeping the inside soft.

• Mixing bowl: Use this to combine the rice flour, tapioca starch, wheat starch, and water until smooth.

• Whisk: This will help you mix the ingredients thoroughly to achieve a smooth batter.

• Measuring cups: Essential for accurately measuring the rice flour, tapioca starch, wheat starch, and water.

• Measuring spoons: Use these to measure the vegetable oil and salt precisely.

• Steamer: This is necessary to steam the rice noodle rolls until they are set.

• Flat tray: Lightly oil this tray to pour the batter onto for steaming.

• Pastry brush: Use this to lightly oil the flat tray before pouring the batter.

• Spatula: Helpful for spreading the batter evenly on the tray and for rolling up the noodle rolls.

• Tongs: Useful for handling the hot tray and removing the steamed rice noodle rolls.

• Serving plate: Place the finished rice noodle rolls on this for serving.

• Small bowl: Use this to serve soy sauce or hoisin sauce alongside the rice noodle rolls.

Prepare the batter in advance: Mix the rice flour, tapioca starch, and wheat starch with water and oil the night before to save time on the day of cooking.

Use a large steamer: A larger steamer allows you to cook multiple rice noodle rolls at once, reducing overall cooking time.

Pre-cut fillings: Have your fillings like shrimp, char siu, or vegetables pre-cut and ready to go.

Quick clean-up: Line your steamer tray with parchment paper to make cleaning up faster and easier.