Cheung Fun Recipe – Hong Kong Rice Noodle Roll

Basically, cheung fun, hor fun, or shahe fen, they are all rice noodle roll, all produced using the same steaming process. What makes them different is the application of the rice noodle roll. In general, they can be categorized by;

1. Dim Sum type
   • Delicate, thin and silky smooth, meant to be enjoyed some fillings, usually shrimps.
2. For soup noodle
   • Delicate, slightly thicker than the dim sum type, still silky smooth and usually made thin
3. For stir-frying
   • Thick and chewier, made for stir-frying, does not break easily.

Getting the Rice Ratio right

The major ingredients for Rice Noodle Roll are rice flour, in China, specialized breakfast seller actually does make their own rice flour by milling their own selection of rice grain, hence others are not able to copy their recipe.

So, the closest thing I can do is to do trial and error on the ratio. I actually did spend some time in testing out the different type of flour in order to figure out what would be the best ratio of flour so anyone who stumbles upon my recipe could follow suit, below is the recipe that I have tried and works.

Author have a say…

Chee Cheong Fun (猪肠粉), literally translates to “pig intestine noodle” owing to it looks like pig intestine but not used any part of offal to make it. Chee Cheong Fun aka Steamed Rice Noodle is one of the most common staples amounts the Chinese ethnic (Paper thin Rice Noodle Roll in Guangzhou steamed with bamboo tray). There are plenty of so-called secret recipes for it but the core ingredient is nevertheless – rice flour and water. I got pretty curious and had some fun time trying it out. It took me 3 trial-error in order to get this result in the video. Check it out!

Source  :  Wiki