Rice Noodle Roll - Hong Kong Cheung Fun Recipe
Recipe by Ethan Wong
Visit 3thanwong.com for more
Notes
Tips
- You will notice the technique is different than what you usually see in a dim sum house, due to they use a cloth as a tray and the steam can penetrate directly which does not require the greasing-the-tray-step. Due to oil on the tray, the rice batter is much difficult to stay put hence the differences in technique.
- Ratio wise for rice batter is 2 (water) : 1 (rice flour)
- I added tapioca flour as it does slightly increases the starch content which improves the elasticity of the end result.
Ingredients
- 1 cup Rice Flour
- 1 tsp Tapioca Flour
- 2 cup Water
- Cooking Oil (to grease the tray)
- 12 pcs Shrimp (deshell)
Instructions
- 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.
Nutrition
Calories : 302kcalCarbohydrates : 65gProtein : 6gFat : 1gSaturated Fat : 1gCholesterol : 15mgSodium : 58mgPotassium : 61mgFiber : 2gSugar : 1gCalcium : 24mgIron : 1mg