Cheong Fun

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HONG KONG STYLE CHEE CHEONG FUN 港式猪肠粉

 

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PREP TIME

15 mins

COOK TIME

15 mins

TOTAL TIME

30 mins

 

Author: Adapted from Agnes Chang (Delightful Snacks & Dim Sum) with Modifications

Recipe type: Appetiser

Cuisine: Chinese

Serves: 3

INGREDIENTS

For the Batter (Mixed and Strained):

• 80g rice flour
• 1 tbsp tapioca flour
• ½ tbsp wheat starch （澄粉）
• 450ml water
• ½ tsp salt
• ½ tbsp cooking oil
• 
  

For the Filling (mixed):

• 150-200g diced fresh prawns / char siew (For char siew recipe, you can refer here.)
• 1 tsp corn flour
• ½ tsp sesame oil
• dash of pepper
• 
  

For the Dipping Sauce:

• 30-40ml light soya sauce (adjust according to how salty you prefer it to be)
• 60ml water
• 1½ tsp sugar
• ¼ tsp chicken powder
• ¼ tsp sesame oil
• 
  

For Garnish Serving:

• Some diced spring onion
• Some XO Sauce
• Some fried shallots

INSTRUCTIONS

1. Combine all the ingredients of the batter, stir to mix well and strained.
2. Wet a steaming tray and place it on a steaming rack in a wok filled with water. Heat up the water on high heat.
3. Place a piece of cling film over the tray, make sure the cling film is larger than the tray and hangs over all the sides of it. Add in a layer of the batter to cover the entire surface of the tray. If you are using fillings, you also also add them on top of the batter at this point.
4. Cover the wok and allow the batter to be steamed on high heat for approximately 3 minutes.
5. Combine all the ingredients for the dipping sauce in a pot and cooked it over a small flame till it boils. Once boiled, remove and set aside.
6. Once the batter is cooked, remove the cling film from the hanging sides carefully and place it on a work surface (be careful as it is very hot and make sure your worktop can withstand such heat!) Using one end of the cling film, roll up the chee cheong fun outwards till the end.
7. Cut away the sides (if you prefer a neater look) and into smaller pieces (if desired). Serve hot with the dipping sauce and garnish serving.

NOTES

The tray which I used for steaming is a typical chee cheong fun tray which I had purchased from Hong Kong previously. If you do not have this kind of tray, you can use a plain one without any holes. Adjust the steaming time accordingly as it will probably takes slightly longer to cook.
For a start, it's probably more advisable to make it thicker and without any fillings so that it's easier to handle and doesn't tear that easily.

From: Eatwhattonight

Cheong Fun

• Servings: 4

 

• Time: 4 min

 

• Skill: Intermediate

Ingredients

1. 100 g Rice Flour
2. 10 g Tapioca Flour
3. 10 g Corn Flour
4. 1 tsp Salt
5. 3 tbsp Corn Oil
6. 350 ml Water
7. 200 g Char Siew
8. 1 stalk Spring Onions
9. Sauce:
10. 4 tbsp Warm Water
11. 3 tbsp Light Soy Sauce
12. 2 tsp Sesame Oil
13. 1 tbsp Sugar

Instructions

1. Dice 200 g Char Siew
2. To a mixing bowl add 100 g Rice Flour, 10 g Tapioca Flour, 10 g Corn Flour, 1 tsp Salt, 3 tbsp Corn Oil and 350 ml Water
3. Brush a thin layer of oil on a tray
4. Ladle enough batter to cover the tray in a thin layer
5. Steam for 2 mins
6. Add Spring Onions and Char Siew
7. Steam for another 2 mins
8. For the sauce, add 1 tbsp Sugar, 3 tbsp Light Soy Sauce and 2 tsp Sesame Oil to 4 tbsp Warm Water
9. Stir until Sugar dissolves
10. Roll up the Chee Cheung Fun
11. Serve with toppings and sauce

From: the meatmen

Cheong Fun

Share from: what to cook today