📝 About This Recipe
A cornerstone of the traditional Cantonese Yum Cha experience, Cheong Fun is celebrated for its ethereal, translucent texture and delicate flavor. These 'pig intestine noodles'—named solely for their rolled shape—are a masterclass in balance, featuring a silky-smooth rice batter wrapped around savory fillings and finished with a sweetened soy reduction. Making them at home captures that irresistible street-food soul and elegant tea-house finesse in every bite.
🥗 Ingredients
The Batter
- 1 cup Rice flour (standard white rice flour, not glutinous)
- 2/3 cup Wheat starch (essential for translucency and elasticity)
- 2 tablespoons Cornstarch (provides a smooth, soft finish)
- 2 1/2 cups Water (room temperature)
- 1 tablespoon Vegetable oil (plus extra for brushing the pans)
- 1/2 teaspoon Salt
The Filling
- 2 tablespoons Dried shrimp (soaked in warm water for 15 minutes and finely chopped)
- 3 pieces Scallions (finely chopped)
- 200 grams Fresh shrimp (peeled, deveined, and halved lengthwise (optional filling))
The Sweetened Soy Sauce
- 4 tablespoons Light soy sauce
- 1 teaspoon Dark soy sauce (mostly for a rich mahogany color)
- 1 tablespoon Rock sugar (or granulated sugar)
- 1 teaspoon Sesame oil (toasted)
- 3 tablespoons Water
For Garnish
- 1 tablespoon Toasted sesame seeds
- 1/4 cup Cilantro (freshly picked leaves)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the rice flour, wheat starch, cornstarch, and salt. Gradually pour in the water and 1 tablespoon of oil, whisking constantly until the batter is perfectly smooth with no lumps.
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2
Let the batter rest for at least 30 minutes. This allows the starches to fully hydrate, which is the secret to a noodle that doesn't crack when rolled.
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3
Prepare the sauce: In a small saucepan, combine the light soy sauce, dark soy sauce, sugar, and water. Simmer over medium heat until the sugar dissolves. Stir in the sesame oil and set aside to cool.
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4
Prepare your steaming station. Fill a large wok or wide pot with about 2 inches of water and place a steaming rack inside. Bring the water to a vigorous boil.
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5
Lightly grease a flat-bottomed non-stick metal pan (about 8x8 inches) or a specialized Cheong Fun tray with a thin layer of vegetable oil using a brush or paper towel.
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6
Give the rested batter a thorough stir (the starch settles at the bottom). Pour a thin layer of batter into the greased pan—just enough to coat the bottom (approx. 1/3 cup).
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7
Tilt the pan to ensure the batter is evenly distributed. Sprinkle a few pieces of chopped dried shrimp and scallions (or fresh shrimp) over the surface.
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8
Place the pan onto the steaming rack, cover tightly, and steam on high heat for 2-3 minutes. The noodle is ready when it looks translucent and large bubbles form under the surface.
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9
Carefully remove the pan from the steamer. Let it sit for 30 seconds; the noodle is easier to roll once it has slightly cooled and set.
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10
Using a plastic bench scraper or a flexible spatula greased with oil, gently lift one edge of the noodle and roll it tightly into a cylinder. Transfer to a serving plate.
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11
Repeat the process with the remaining batter, remembering to stir the batter and re-grease the pan before every single pour.
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12
Once all rolls are plated, use kitchen shears to cut them into bite-sized lengths (about 2 inches long).
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13
Generously drizzle the prepared sweetened soy sauce over the warm rolls. Garnish with toasted sesame seeds and fresh cilantro.
💡 Chef's Tips
Always stir the batter before pouring each tray, as the starches settle quickly at the bottom. If the noodles are too brittle and crack, try adding a tablespoon more water to the batter; if they are too mushy, add a teaspoon more rice flour. Use a plastic scraper rather than metal to roll the noodles to avoid scratching your pans and to prevent the delicate dough from sticking. For the best texture, serve immediately; rice noodles tend to harden as they cool and lose their signature silkiness.
🍽️ Serving Suggestions
Serve as part of a Dim Sum spread alongside Siu Mai and Har Gow. Pair with a pot of hot Jasmine or Pu-erh tea to cut through the richness of the soy sauce. Offer a side of crispy chili oil or Cantonese hoisin sauce for those who prefer extra heat or sweetness. Accompany with a plate of blanched Gai Lan (Chinese broccoli) with oyster sauce for a balanced meal.