Hong Kong/Cantonese dim sum restaurants are one of our family’s favourite places to dine. I don’t cook during the weekends, so we usually eat out. I’ve always had a list of dim sum dishes that I wanted to try making at home, and Scallop Cheung Fun (aka scallop rice rolls) is one of them. That’s my son’s favourite!
Today, I finally made it! Scallop Cheung Fun, Spring Onion Cheung Fun and plain ones. Let me tell you, it’s really not easy to roll Cheung Fun. I don’t have a large steamer like the ones used in dim sum restaurants, so I used my humble little steamer with a small rectangular baking tin instead.
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| 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!) Photo taken in year 2015 |
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| Spring Onion & Scallops Cheung Fen Photo taken in year 2015 |
I failed on the first roll. Yes, it all crumbled into pieces. While I was thinking whether to continue with the second roll, my son ate it and told me, “Mommy, it’s yummy, you know. I like it!”
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| 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 roll. I finally managed to roll them up without breaking them into pieces. And again, practice makes perfect, but my Cheung Fun is 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
Fillings:
Scallops/ Spring Onion/ Char Siew or any filling of your preference. Or you can omit these if you like it plain
自己喜欢的馅料－带子，葱，叉烧等
1 stalk of Spring Onion (chopped) for garnishing 葱
Sauce: Mix all ingredients, bring to boil. Remove from heat, set aside.
酱料 ：全部拌均后煮滚，离火备用。
2 tbsp Warm Water 水 2汤匙
1.5 tbsp Soy Sauce 酱油 1.5汤匙
1/2 tsp Sesame Oil 麻油 1/2小匙
1/2 tbsp Sugar 细砂糖 1/2汤匙
(can be increased to 1tbsp if you like it sweeter. 喜欢较甜的可以放1汤匙糖）
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| Plain Chee Cheung Fun/ Steamed Rice Roll |
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| Made Shrimps and YouTiao Chee Cheung Fun (炸两) Photo updated: August 2026 |
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Method:
1. In a bowl, mix together all dry ingredients, water and oil until no lumps.
将所有材料混合，搅拌均匀
2. Lightly grease a baking tin/ tray (only grease once). Preferably rectangle/ square.
在蒸盘上涂些食油
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.
加馅料
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| 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。
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| I snapshot by random, this was the scallops Cheung Fun. |
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| 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。
Note:
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.
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.)
配上酱料和葱。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood to receive more recipe updates. Remember to favourite my pages to see my posts on your news feed.
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