Rice noodle roll (Cheung fun 腸粉)
Rice noodle roll is also called cheung fun or steamed rice roll. It is a Cantonese dish from southern China and Hong Kong. Often, it served as a snack, small meal or as a dim sum item. Also, it is a thin and flat rice noodles that roll up. Cheung fun mainly made from rice flour.
- 1 cup Rice flour
- 1 teaspoon Corn starch
- 1 teaspoon Sweet potato powder
- 1 teaspoon Wheat starch
- 2 cups+3 teaspoons Water
- 2 teaspoons Soy sauce
- 2 tablespoons Hoisin sauce
- 2 teaspoons Sesame oil
- (If you love more sauce double it or add to your taste)
Put rice flour, sweet potato powder, wheat starch, corn starch and water in a mixing bowl. Then, mix it well.
Grease a baking pan, (I use a circle cake pan, if you have square cake pan will be much better.) put the rice mixture into the cake pan and well cover the pan. Make sure you stir the mixture very well every time before putting into a cake pan
Steam it for 2 minutes and roll it up.
Cut the rice rolls into small pieces, add sauce, sesame oil and sesame
Cooking tips for rice noodle rolls:
- Since we don’t have commercial style steamer to make cheung fun at home. The simplest way to make it is to use a cake pan. A square cake pan is ideal, if you don’t have it, then use a regular circle one works fine too.
- Make sure don’t put too much flour mixture into the pan. This is because you want to make the rice noodles very thin. When it rolls up, it’s not too thick and big.
- Every time before pouring the mixture into the cake pan for steaming, make sure to mix the flour mixture very well.
- I use 3 layers stainless steel steamer that can steam 3 rolls at the same time and can save time.
Calories: 252kcal | Carbohydrates: 49g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 398mg | Potassium: 53mg | Fiber: 2g | Sugar: 3g | Calcium: 9mg | Iron: 1mg