Authentic Chinese Cheong Fun Recipe (Steamed Rice Noodle Rolls)176

Introduction:Cheong Fun, also known as steamed rice noodle rolls, is a beloved Cantonese delicacy that delights both locals and visitors alike. These delicate and silky rolls are perfect for breakfast, lunch, or dinner, and can be enjoyed with a variety of fillings and sauces. Making cheong fun from scratch may seem daunting, but with this step-by-step tutorial, you can easily master this culinary art in the comfort of your own home.

Ingredients:For the Rice Batter:

3 cups (360g) glutinous rice
2 cups (480ml) water

For the Filling (choose one or more):

Shrimp paste
Barbecued pork
Fried shallots
Bean sprouts
Chopped cilantro

For the Sauce:

1/2 cup (120ml) soy sauce
1/4 cup (60ml) sesame oil
1 tablespoon (15ml) rice vinegar
1 teaspoon (5g) sugar

Equipment:
Blender or food processor
Cheesecloth or a clean dish towel
Steamer
9x13 inch (23x33cm) metal pan
Plastic wrap
Serving spoon

Instructions:Making the Rice Batter:

Rinse the glutinous rice thoroughly and soak it in cold water for at least 4 hours, or overnight. This will soften the rice and make it easier to grind.
Drain the rice and add it to a blender or food processor along with the water. Blend until a smooth and slightly thick batter forms. The batter should be slightly thicker than pancake batter.

Preparing the Steamer:

Line the 9x13 inch metal pan with cheesecloth or a clean dish towel, leaving some overhang on the sides.
Fill a steamer with enough water to reach about 1 inch below the pan. Bring the water to a boil.

Steaming the Cheong Fun:

Once the water is boiling, place the prepared pan on top of the steamer. Pour about 1/4 cup of the rice batter into the center of the pan and quickly and evenly spread it out into a thin layer using a serving spoon.
Cover the steamer with a lid and steam for 2-3 minutes, or until the cheong fun is set and cooked through. The edges of the cheong fun will start to curl up and become translucent.

Assembling the Cheong Fun:

Once the cheong fun is cooked, immediately remove it from the pan and onto a cutting board covered with plastic wrap.
Spread your desired filling(s) evenly over the cheong fun, leaving about 1 inch of space on all sides.
Roll up the cheong fun tightly and slice it into bite-sized pieces.

Making the Sauce:

In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and sugar until well combined.

Serving:

Arrange the sliced cheong fun on a serving plate and drizzle with the prepared sauce.
Serve immediately while hot, and enjoy the delicate flavors and textures of this authentic Cantonese delicacy.

Tips:
For a smoother and more delicate cheong fun, soak the rice for longer.
If the rice batter is too thick, add a little more water. If it's too thin, add a little more rice.
Spread the rice batter evenly and thinly in the pan. This will ensure that the cheong fun cooks evenly.
Don't overcook the cheong fun. It should be set and cooked through, but still slightly sticky.
Experiment with different fillings to create your own unique cheong fun combinations.

Conclusion:Making cheong fun at home is a rewarding experience that brings the authentic flavors of Cantonese cuisine to your kitchen. With a little practice, you'll be able to master this culinary art and impress your family and friends with this delicious and versatile dish. Enjoy the satisfaction of preparing your own cheong fun and savor the delicate flavors of this culinary treasure.

2024-11-01

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