• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

China Sichuan Food

  • Recipes
    • All Time Popular
    • Sichuan Food
    • Staple| Rice|Noodles
    • Pork
    • Beef & Lamb
    • Chicken & Poultry
    • Fish & Seafood
    • Egg & Dairy
    • Salad & Cold dishes
    • Beverages & Tea
    • Dessert
    • Soup
    • Vegan & Vegetarian
  • Pantry
  • Blog
  • About
    • PRIVACY POLICY
  • Video
  • How to
  • Hot Pot
    • Chinese Hot Pot e-Cookbook
  • Newsletter
menu icon
go to homepage
  • Recipe Index
  • By Date
  • Newsletter
  • Pantry
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Recipe Index
    • By Date
    • Newsletter
    • Pantry
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » staple food

    Cheung Fun (Steamed Rice Noodles)

    November 23, 2016 by Elaine 47 Comments | Jump to Recipe

    Cheung fun (Cantonese steamed rice noodles) is one of my favorite breakfast dishes. You may find lots of sub-versions if you visit Guangdong province. With similar methods, people use different flour mixture and water ration to adjust the thickness, transparence and elasticity of Cheung fun.

    Cheung fun|China Sichuan Food

    The most secretarial part of a popular Cheung fun restaurant is the sauce. Although basically soy sauce, sugar, water and oyster sauce are used in the sauce,  restaurants usually add their preferred ingredients to create unique flavors. For example, some of the local restaurants use fried garlic and starch to create a garlicky thick sauce while others may offer a cleaner one.

    It is really not difficult to make Cheung fun at home, but it is quite hard to achieve the same thickness as offered in restaurants because of the equipments and skills.  However homemade version yield great results too.

    You can adjust the filling accordingly. For example, you can use egg and green leaf to create a vegetarian version or you can skip everything and make pure steamed rice rolls.

    Batter

    • 1 cup rice flour (110g)
    • ⅓ cup corn starch (40g)
    • ⅓ cup+1 tbsp. wheat starch (50g)
    • 500ml water
    • a tiny pinch of salt
    • 1 tbsp. vegetable oil

    Filling

    • ½ cup chopped shrimp (either dried shrimp or fresh shrimp)
    • ⅓ cup chopped green onion

    Sauce

    • ½ tbsp. oyster sauce
    • ½ tbsp. dark soy sauce
    • 2 tbsp. light soy sauce
    • 2 tbsp. water
    • 1 tsp. rock sugar
    • ½ tbsp. sesame oil

    Garnishing

    • Chopped spring onion
    • Toasted white sesame
    • Sha Cha sauce or fried shallots

    In a large bowl, mix rice flour, cornstarch, wheat starch, salt oil and water. Stir well to make sure the batter is well mixed. Set aside for 10 minutes.

    Cheung fun|China Sichuan Food

    Prepare a rectangle or square pan and a large wok that can hold the pan. Bring enough water to a boiling and then place your pan in. In a small bowl, pour a small amount of oil and then brush the steaming pan with a very very thin layer of oil and then pour the batter in. (I pour around 3 tablespoons of batter each time and it should spread to form a very thin layer at the bottom).

    Cheung fun|China Sichuan Food

    Make it even and then steam for 1 minute until the batter firms, then sprinkle shrimp and green onions. Re-steam for 2 minutes over high fire.

    Cheung fun|China Sichuan Food

    Transfer out, use a knife to separate the edges from the pan firstly and then roll it up to a 2-3cm wide tube. Serve with garnishes and sauce.

    Cheung fun| China Sichuan Food

    If you prefer, you can cut them into one bite size sections.

    Cheung fun|China Sichuan Food

    Cheung fun|China Sichuan Food

    Cheung Fun (Steamed Rice Noodles)

    Cantonese steamed rice rolls -- cheung fun
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast, staple
    Cuisine: Cantonese
    Keyword: Cheung Fun
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 10 Making around 10 rice rolls
    Calories: 131kcal
    Author: Elaine

    Ingredients

    Batter

    • 1 cup rice flour , 110g
    • ⅓ cup corn starch , 40g
    • 50 g wheat starch
    • 500 ml water
    • a tiny pinch of salt
    • 1 tbsp. vegetable oil

    Filling

    • ½ cup chopped shrimp , either dried shrimp or fresh shrimp
    • ⅓ cup chopped green onion

    Sauce

    • ½ tbsp. oyster sauce
    • ½ tbsp. dark soy sauce
    • 2 tbsp. light soy sauce
    • 2 tbsp. water
    • 1 tsp. rock sugar
    • ½ tbsp. sesame oil

    Garnishing

    • Chopped spring onion
    • Toasted white sesame
    • Sha Cha sauce or fried shallots

    Instructions

    • In a large bowl, mix rice flour, cornstarch, wheat starch, salt oil and water. Stir well to make sure the batter is well mixed. Set aside for 10 minutes.
    • Prepare a rectangle or square pan and a large wok that can hold the pan. Bring enough water to a boiling and then place your pan in.
    • In a small bowl, pour a small amount of oil and then brush the steaming pan with a very very thin layer of oil and then pour the batter in. (I pour around 3 tablespoons of batter each time and it should spread to form a very thin layer at the bottom). Make it even and then steam for 1 minute until the batter firms, then sprinkle shrimp and green onions. Re-steam for 2 minutes over high fire.
    • Transfer out, use a knife to separate the edges from the pan firstly and then roll it up to a 2-3cm wide tube. If you prefer, you can cut the tube into one-bite size sections.

    To make the sauce

    • In a saucepan, add all the ingredients expect sesame oil and heat to boil. Then turn down the heat and let it simmer for 3-5 minutes. Add sesame oil and ransfer out to cool down.

    Serving

    • Garnish toasted white sesame seeds and chopped green onions. Drizzle the sauce and top with sha cha sauce (totally optional, but I recommend you trying it.)

    Notes

    The Nutrition Facts is based on each single Cheung Fun.

    Nutrition

    Calories: 131kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 474mg | Potassium: 42mg | Vitamin A: 45IU | Vitamin C: 1.1mg | Calcium: 25mg | Iron: 0.7mg
    Tried this recipe?Mention @ChinaSichuanFood or tag #ElaineCSF!

    Cheung fun|China Sichuan Food

    « Steamed Sausage Buns (Lop Cheung Buns)
    Chinese Sticky Rice with Ribs (Lo Mai Fun) »

    You may also like

    Chinese sweet and sour sauce

    Chinese Sweet and Sour Sauce

    May 11, 2014

    Chinese Cured Pork Belly (Chinese Bacon)

    Chinese Cured Pork Belly (Chinese Bacon)

    December 17, 2016

    Reader Interactions

    Comments

    1. Rana Rosen

      March 02, 2021 at 3:46 am

      Can you store leftover batter? Better in fridge or counter? Needs to be airtight? Thank you!

      Reply
      • Elaine

        March 03, 2021 at 8:34 am

        No, I don't suggest store the leftover. Cheung fun should be served just after cooked.

        Reply
    2. Brian Whyte

      August 04, 2021 at 5:03 pm

      Is there any alternative for wheat starch ? Obviously it’s not flour and in my country, cannot be found.

      Reply
      • Elaine

        August 07, 2021 at 8:36 am

        You can use cornstarch but it will not so clear as the wheat starch version.

        Reply
    3. Leah Okeson

      November 20, 2021 at 3:56 am

      Do you cover the wok when steaming the batter?

      Reply
      • Elaine

        January 10, 2022 at 8:54 pm

        Yes. Cover the lid to make sure the noodles wrapper can be steamed well in a limited time.

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, Welcome!

    Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

    Email List

    Subscribe Our Email list to get updates and recipes
    • Facebook
    • Google+
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Footer

    ↑ back to top

    • Privacy Policy. Disclaimer. About. Hot Pot cookbook

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 ChinaSichuanFood.com | All Rights Reserved