📝 About This Recipe
A cornerstone of the traditional Cantonese morning tea experience, Cheong Fun is a masterpiece of texture—silky, translucent, and delicately chewy. These elegant rolls are steamed to perfection and can be enjoyed plain or filled with succulent shrimp or savory char siu. Drenched in a specialized sweet soy sauce, they offer a comforting, melt-in-your-mouth sensation that captures the true essence of Hong Kong's vibrant dim sum culture.
🥗 Ingredients
The Noodle Batter
- 1 cup Rice flour (standard white rice flour, not glutinous)
- 1/2 cup Wheat starch (essential for translucency)
- 2 tablespoons Cornstarch (adds a bit of elasticity)
- 2 1/2 cups Water (room temperature)
- 1 tablespoon Vegetable oil (plus extra for brushing the tray)
- 1/4 teaspoon Salt
The Sweet Soy Sauce
- 4 tablespoons Light soy sauce
- 1 teaspoon Dark soy sauce (mainly for color)
- 2 tablespoons Sugar (adjust to taste)
- 1 teaspoon Sesame oil (toasted)
- 2 tablespoons Water
Fillings and Garnishes
- 1/2 lb Shrimp (peeled, deveined, and halved lengthwise)
- 2 pieces Scallions (finely chopped)
- 1 tablespoon Toasted sesame seeds (for garnish)
- 1 sprig Cilantro (optional garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the rice flour, wheat starch, cornstarch, and salt until well combined.
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2
Slowly pour in the water and 1 tablespoon of oil. Whisk continuously until the batter is completely smooth with no lumps. Let the batter rest for at least 20 minutes to allow the starches to hydrate.
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3
While the batter rests, prepare the sauce. Combine light soy sauce, dark soy sauce, sugar, water, and sesame oil in a small saucepan. Simmer over low heat until the sugar is dissolved, then set aside.
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4
Prepare your steaming station. Fill a large wok or wide pot with 2 inches of water and bring to a rolling boil. Place a steaming rack inside.
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5
Lightly grease a flat-bottomed rectangular stainless steel tray (about 8x10 inches) with a thin layer of oil using a pastry brush.
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6
Give the rested batter a thorough stir (the starch settles quickly). Pour a thin layer of batter (about 1/4 to 1/3 cup) into the tray, tilting it to coat the surface evenly.
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7
Place 3-4 pieces of halved shrimp and a sprinkle of chopped scallions onto the batter in the tray.
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8
Carefully place the tray onto the rack in the steamer. Cover with a lid and steam on high heat for 2-3 minutes, or until the noodle sheet bubbles up and becomes translucent.
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9
Remove the tray from the steamer. Let it cool for about 30 seconds; this makes the sheet easier to handle and roll.
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10
Using a plastic bench scraper or spatula lightly greased with oil, gently lift one edge of the sheet and roll it up into a long cylinder.
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11
Transfer the roll to a serving plate. Repeat the process with the remaining batter, remembering to stir the batter and re-grease the tray each time.
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12
Once all rolls are plated, use kitchen shears to cut them into bite-sized lengths.
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13
Generously drizzle the prepared sweet soy sauce over the warm rolls and garnish with toasted sesame seeds and fresh cilantro.
💡 Chef's Tips
Always stir the batter before pouring each tray, as the starches settle at the bottom very quickly. Don't overfill the tray with batter; a thinner layer results in a more delicate, professional-grade texture. If the noodles are sticking or breaking, ensure you are letting the tray cool for 30-60 seconds before attempting to roll. Use a plastic scraper rather than metal to avoid scratching your steaming trays and to ensure a smoother release. You can substitute the shrimp for Char Siu (BBQ Pork) or even keep them plain for a classic 'Zha Liang' style with fried dough sticks.
🍽️ Serving Suggestions
Serve immediately while steaming hot alongside a pot of hot Jasmine or Pu-erh tea. Pair with a side of crispy chili oil or XO sauce for those who enjoy a spicy kick. Accompany with other dim sum classics like Shumai or Har Gow for a complete brunch spread. Serve on a long, narrow plate to showcase the elegant shape of the rolls.