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Monday, 22 June 2015

Steamed Chinese Rice Rolls (aka Chee Cheung Fun) 自制蒸肠粉

Hong Kong/ Cantonese Dim Sum restaurant is one of our family favourite dining place. I don't cook during the weekends and we usually dine out. I have a list of dim sum that I wanted to try to cook at home. Scallop Cheung Fun (aka scallops rice rolls) is one of it. That's my son's favourite! 

These are plain Cheung Fun.
They're still soft and moist after 2 hours
(or more, I'm not sure because we finished all 8 Cheung Fun in the morning, just 2 of us!) 

Today, I finally made it! Scallops Cheung Fun, Spring Onion Cheung Fun and plain ones. Let me tell you, it's really not easy to roll the Cheung Fun. I don't have a large steamer like the one used in the Dim Sum restaurant, I used my humble steamer with a small rectangle baking tin to steam it. 

I failed on the first roll. Yes, all crumbled into pieces. While I'm thinking whether to continue with the 2nd roll, my son ate it and he tells me 'Mommy, it's yummy you know, I like it!' 

My first Cheung Fun, that failed...but my boy said it's yummy!
You are my sweet baby!  

Thanks to my little boy who gave me the courage to continue with the 2nd, 3rd, 4th......8th rolls. I then managed to roll it up without breaking it into pieces. And again, practice makes perfect, but my Cheung Fun, yet to be perfect! I need more practice :) 

Ingredients: (Yield 8 Cheung Fun/ rice rolls)

Dry Ingredients:

100g Rice Flour 粘米粉

10g Tapioca Flour 木薯粉

10g Corn Flour 玉米粉

1/2 tsp Salt 盐

350ml Water 水

3 tbsp Oil 油


Cooked Scallops/ Spring Onion/ Char Siew or any filling of your preference. Or you can omit these if you like it plain 

1 stalk of Spring Onion (chopped) for garnishing 葱

Sauce: Mix all ingredients in a small bowl 
酱料 -全部混合

2 tbsp Warm Water 温水

1.5 tbsp Soy Sauce  酱油

Some Sesame Oil 麻油

1/2 tbsp Sugar 糖

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1. In a bowl, mix together all dry ingredients, water and oil until no lumps. 


2. Lightly grease a baking tin/ tray (only grease once). Preferably rectangle/ square. 


3. Pour a thin layer of batter just enough to cover the base. Steam in a hot steamer for 1 minute.

铺一层薄薄的面糊在蒸盘。蒸1 分钟。

4. Add fillings if using. 


I snapshot by random. This was the Spring Onion Cheung Fun.

5. Cover and continue to steam for 2 minutes. Remove from the steamer, roll up and transfer to a serving dish.

蒸2 分钟。取出蒸盘,卷起。

I snapshot by random, this was the scallops Cheung Fun.

I snapshot by random, this was the Spring Onion Cheung Fun.

6. Repeat step 3-5 to use up all the batter.

重复步骤 3-5 直到用完面糊。

7. Garnish with sauce and spring onion. Serve warm or you can keep the left over for at least 2 hours (or longer, depends on the room temperature). We made 8 rolls today, finished 6 rolls at one go, we ate the leftover after 2 hours, still remain soft and moist.)

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1. For plain Cheung Fun, steam 3 minutes.没馅料的肠粉,蒸3分钟。

2. To yield smooth rice roll, scrape the rice roll in one movement without lifting up the scraper. 

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