Discover the Secret to Perfectly Soft and Silky Steamed Rice Rolls(Cheung Fun ) Everyone Can Master!

rice flour

🥗Healthier: whole grain flour

💰Cheaper: cornstarch

Whole grain flour adds fiber, while cornstarch is more economical.

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is plant-based and lower in calories, while chicken is often less expensive.

char siu

🥗Healthier: grilled chicken

💰Cheaper: pork shoulder

Grilled chicken is leaner, while pork shoulder is a budget-friendly alternative.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, and liquid aminos are often less expensive.

In a large bowl, add 150g rice flour, 30g wheat starch, 1/4 teaspoon of salt, and 1/2 teaspoon of sugar. Mix well.

Slowly add about 150 ml of water to the dough, mixing until it becomes a mixture that is not too liquid or too thick.

Add 1/2 tablespoon of vegetable oil and mix until no oil is visible.

Continue adding the remaining water and stir well until the surface of the dough has no oil.

Let the mixture rest for 30 minutes.

Prepare the filling by peeling 300g shrimp and removing the black vein. Mix with 1/2 tablespoon flour, 1/4 teaspoon sugar, 1/4 teaspoon chicken powder, a dash of salt, and ground pepper, and 1/4 teaspoon sesame oil. Set aside.

Heat 1 tablespoon cooking oil in a pan, then stir-fry the shrimp over medium heat for 3 minutes, then crush it and continue to stir-fry for another 5 minutes over medium-low heat. Add chopped green onion and 1/2 tablespoon oil, mix well, and turn off the heat.

Use a non-stick pan with a diameter of 14 cm. Place the empty pan in the steamer and cover with the lid, steaming for about 1-2 minutes.

Give the batter a good stir before ladling it up. Pour 1.5 tablespoons of batter (or a bit more) into the preheated pan, ensuring it covers the base.

Add the filling, cover with a lid, and steam for 1 minute and 30 seconds (about 2 minutes if using a larger pan). The cheung fun will turn slightly translucent and bubbly in spots.

Put the empty pan back into the steamer and steam for another 1 minute. Place it on top of the water tray and let it cool for about 2 minutes.

Repeat the process until all batter and filling are used, ensuring to stir the batter each time before pouring.

Let the rolls cool before attempting to roll them up to avoid stickiness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens