If you’ve ever sat down at a dim sum table, you know there’s always that one dish that everyone reaches for first – Cheung Fun, or steamed rice noodle rolls. Silky, soft, and filled with all kinds of deliciousness, Cheung Fun is a dim sum favourite that wins hearts with its melt-in-your-mouth texture and subtle, savoury flavours.
Whether stuffed with mushrooms, tofu, or fresh veggies, these delicate rolls are a must-have on any dim sum spread. And the best part? You don’t need a ticket to a bustling dim sum restaurant to enjoy them. With this recipe, you can recreate these iconic rice noodle rolls at home – completely vegan and just as irresistible. Get ready to wow your taste buds (and maybe a guest or two) with this classic dim sum favourite! Let’s get rolling!
What is Cheung Fun?
Cheung Fun, also known as steamed rice noodle rolls, is a classic dim sum dish made from thin, silky sheets of rice flour batter that are steamed, filled, and rolled. It’s often served with a sweet light soy-based sauce that enhances its delicate flavour. You can serve these either as a main dish, with more fillings, or side dish, among other dim sum favourites of yours! Cheung Fun is a staple in Chinese cuisine, loved for its soft, melt-in-your-mouth texture. I mean, what’s not to love?!
Do I need special equipment to make Cheung Fun at home?
While you don’t need anything too fancy, the following tools are helpful:
- A large steamer or wok: To steam the batter.
- A flat, rectangular tray or pan: This acts as the steaming surface for the rice rolls.
- A scraper or spatula: To lift and roll the steamed noodle sheets.
If you don’t have a steamer, you can improvise using a large pot with a rack and a lid.
What ingredients do I need for the rice noodle batter?
The batter typically includes:
- Rice flour: The base for the noodles.
- Tapioca and cornstarch: For elasticity and a silky texture.
- Water: To create a smooth, thin batter.
- Oil: To prevent sticking.
Optional: A pinch of salt for flavour.
Can I customise the fillings?
Absolutely! Traditional fillings include shrimp, pork, or beef, but for a vegan version, here are some popular options you might want to try:
- Sautéed mushrooms (shiitake or oyster work well).
- Spring onions or coriander.
- Silken tofu or marinated tofu slices.
- Steamed vegetables like bok choy or carrots.
- Vegan char siu (BBQ pork) made from jackfruit or seitan.
Feel free to get creative with your favourite fillings!
Can I make Cheung Fun without a steamer?
Yes! If you don’t have a steamer, you can:
- Use a large pot with a lid and place a wire rack or trivet inside to hold the tray.
- Alternatively, use a large frying pan with a tight-fitting lid. Place the tray on a rack and pour a little water into the pan to create steam.
Can I freeze Cheung Fun?
Freezing Cheung Fun is not recommended as the texture becomes tough and rubbery once thawed. It’s best to prepare and enjoy it fresh!
Troubleshooting FAQS:
Why are my rice noodle sheets too thick or uneven?
This usually happens if:
- Batter isn’t spread evenly: Tilt the tray gently to ensure the batter forms a thin, even layer.
- Too much batter is used: Use just enough to coat the tray with a very thin layer. Start with about 2-3 tablespoons of batter per tray and adjust as needed.
Why do my rice noodle sheets break or stick to the tray?
This could be due to a few reasons:
- Batter consistency: If the batter is too thick, it may not spread evenly, causing it to break. Ensure it’s thin enough to flow but not watery.
- Greasing the tray: Always lightly oil your steaming tray to prevent sticking.
- Steaming time: Over-steaming can make the sheets brittle. Steam just until the noodle sheet sets and looks translucent. You can also start to see bubbles when they are ready.
Cheung Fun (Steam Rice Noodle Rolls)
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Cheung Fun, or steamed rice noodle rolls, is a dim sum classic known for its silky, melt-in-your-mouth texture and delicate flavour. This vegan-friendly recipe lets you recreate these iconic rolls at home with customisable fillings and a light soy-based sauce for the perfect bite!
Ingredients
1 cup Rice Flour
2 tbsp Tapioca Starch
2 tbsp Corn Flour
1.5 cups Water
1/4 tsp Salt
1 tbsp Avocado oil or neutral oil, separated, for brushing on tray
Spring Onions or Coriander (optional)
- Sweet Soy Sauce
3 tbsp Light Soy Sauce
2 tbsp Monk Fruit Sugar
1/2 cup Water
1 tsp Sesame Oil
Directions
- In a large bowl, whisk together the rice flour, tapioca starch, corn flour, and salt. Gradually add in the water, whisking continuously until the batter is smooth and free of lumps. Set the batter aside to rest for about 10 minutes.
- Lightly brush a heatproof, flat tray or pan with a little avocado oil or your choice of neutral oil. This will prevent the rice noodle sheets from sticking during the steaming process.
- Bring a pot/frypan of water to a boil to create steam. Pour about 1/4 cup of the batter into the prepared tray, tilting it to spread evenly across the bottom. Now is the time to place. in the spring onion or coriander if using. Place the tray in the steamer and cover with a lid. Steam for 3-4 minutes, or until the noodle sheet turns translucent and is firm to the touch. Repeat this process, brushing the tray with oil between each batch.
- Once the sheet is done, carefully slide a spatula or scraper under the noodle and gently lift it out. Roll it into a tight cylinder and place it on a serving dish. Repeat until all the batter is used, brushing the tray with oil as necessary.
- In a small saucepan, combine the light soy sauce, sugar, water, and sesame oil. Heat over medium heat until the sugar dissolves and the sauce slightly thickens, about 3 minutes. Remove from heat.
- Drizzle the sweet soy sauce over the rice noodle rolls and serve hot.
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