Cheong fun AKA rice noodle rolls are one of the best foods to try in Hong Kong. Rice flour water is splashed onto a hot metal tray and steamed while adding on your ingredients of choice like shrimp, bbq pork, bean sprouts, or crunchy bean curd skin. Then it’s covered in a light soy sauce and you pull it apart with your chopsticks to It’s one of the most satisfying foods to eat in Hong Kong.
Recipe by whattocooktoday
Basic plain cheung fun:
- 120 gr rice flour
- 10 gr wheat starch, you can substitute with cornstarch or potato starch (not potato flour)
- 10 gr tapioca starch
- 1/4 tsp salt
- 15 gr cooking oil
- 500 ml water
- 3 stalks green onion – finely chopped
- 15 pieces large shrimp – unpeeled, deveined
For basic plain cheung fun:
- Prepare a steamer (big enough to harbor an 8 inches tray).
- Put a metal trivet on top.
- Pour water in, not touching the metal trivet.
- Bring the water to a rolling boil.
- Mix all the ingredients for the batter.
- You can add in chopped green onion here in the batter too.
- Stir until it is well-mixed and no lumps
- Place the empty pan in the steamer, cover with the lid and steam for about 1-2 minutes.
- This depends on the thickness of your pan.
For Full directions: