Market style cheung fun

Market style cheung fun

By
From
Hong Kong Diner
Serves
2-3 alongside other dim sum or side dishes
Photographer
Kris Kirkham

Traditionally, a RECTANGULAR STEAMER is used to make cheung fun. If you have access to a specialist cheung fun steamer, great, but if not, you can also make it in a LARGE ROUND SAUCEPAN that has a stainless steel steamer tray and lid that sit on top of the pan. At home, I actually use a small oven gastronome tray to hold the water, with the same size of steam tray placed over the top, then a larger flat tray as the lid for the steamer, to allow myself more ROOM TO MANOEUVRE when making the rice rolls.

Ingredients

Quantity Ingredient

The cheung fun batter

Quantity Ingredient
250g rice flour
70g tapioca starch
35g cornflour
900ml water
50ml vegetable oil
1/2 teaspoons salt
vegetable oil, for brushing

The sweetened soy sauce

Quantity Ingredient
3 tablespoons light soy sauce
1 teaspoon sugar
3 tablespoons hot water

The condiments

Quantity Ingredient
toasted sesame seeds
sesame paste
hoisin sauce
chiu chow chilli oil

Method

  1. Put all the cheung fun batter ingredients, apart from the oil, into a large mixing bowl and whisk well until smooth and even, then add the vegetable oil and mix once more. The batter will seem very watery, but don’t worry. Cover and put into the fridge for 30 minutes.
  2. Meanwhile, mix the sweetened soy sauce ingredients together in a small jug or bowl.
  3. Fill a saucepan or the base of the steamer, whatever you choose to use, halfway up with boiling water. Lightly brush the steamer tray with oil, then line it with greaseproof paper, spreading it as flat as possible, much like lining a cake tin. Brush the top of the greaseproof generously with more oil.
  4. Once the steamer is set up, take the batter out of the fridge. Before using it, stir well 5 or 6 times from the bottom of the bowl to ensure that all the flour is incorporated into the mix.
  5. Place the steamer tray over the pan of hot water and bring the water to the boil on a high heat. Once steaming hot, pour 1–1 1/2 ladles of batter on to the greaseproof paper and allow it to heat up. It will seem like nothing is happening for the first minute or so, but very quickly you will see the batter starting to solidify and become more jelly-like. At this point, if there are any pockets that have little or no batter, fill them up with a drop or two of extra batter.
  6. Then cover the steamer tray with a lid and steam for exactly 3 minutes.
  7. Now remove the lid. You should see the batter bubbling up off the greaseproof paper in places. The cheung fun is now cooked. Reduce the heat under the pan or steamer to low, then very carefully pick up the whole sheet of greaseproof paper and place it on a clean surface. Using the greaseproof to help you, roll the cheung fun up, like a mini Swiss roll, and slide it on to a plate.
  8. To serve, cut into bite-sized portions. Brush with a little oil, scatter toasted sesame seeds over the top, then pour over the sweetened soy sauce mix. Have the rest of the condiments ready on the side, ready to dip the pieces of rice roll into for pure Hong Kong breakfast pleasure.
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