Description
This recipe for Basic Rice Noodle Rolls (Cheung Fun, 腸粉) offers a traditional Cantonese dim sum favorite made from a delicate rice flour batter steamed into thin, silky sheets and rolled. The rolls are served with flavorful toppings like teriyaki sauce, chili oil, toasted peanuts, sesame seeds, and scallions, making a versatile and delicious dish perfect for breakfast or any meal.
Ingredients
For the Rice Noodle Roll Batter
- 1 cup (140g) rice flour
- 1/2 cup (90g) potato starch
- 1/4 cup (35g) tapioca flour or starch
- 1/4 cup (35g) cornstarch
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 cups (470ml) room temperature water
- 2 cups (470ml) just boiled water
- 1 tablespoon canola or vegetable oil, plus more for brushing
For Serving
- Teriyaki sauce
- Chili oil
- Chopped toasted peanuts
- Toasted sesame seeds
- Sliced scallions
Instructions
- Prepare the dry ingredients. In a large bowl, whisk together the rice flour, potato starch, tapioca starch, cornstarch, sugar, and salt to create a uniform mixture for the batter.
- Add room temperature water. Make a well in the center of the flour mixture. Gradually drizzle the 2 cups of room temperature water while stirring with the whisk to form a smooth batter.
- Incorporate hot water slowly. Gradually drizzle the 2 cups of just boiled water into the batter while whisking continuously to avoid clumping, as adding hot water slowly helps cook the starches gently.
- Add oil and mix. Add 1 tablespoon of canola or vegetable oil and whisk to incorporate, which helps in creating a smooth and non-sticky texture in the noodles.
- Prepare for steaming. Add water to a wok or sauté pan until it reaches about 2 inches deep. Cover and bring to a boil over high heat.
- Cool water bath setup. Fill a large pan or bowl with cold water and place it in the sink; this will be used to cool the steamed rice noodle sheets.
- Steam rice noodle sheet. Place a steaming rack in the wok when water is boiling. Brush a thin layer of oil on a large plate or cake pan and place it on the steaming rack. Stir the batter to loosen settled flour, pour 1/4 to 1/3 cup of batter onto the plate, and spread evenly. Cover and steam for 3 to 4 minutes until bubbles form on the surface.
- Cool the rice noodle sheet. Using oven mitts or a towel, carefully remove the hot plate from the wok and immediately place it over the cold water bath. Let the rice noodle sheet cool for about a minute while starting the next sheet to cook.
- Roll the rice noodles. Run a spatula along one edge to release the sheet, then lift and roll it into a long log. Set aside and continue cooking the remaining batter sheets.
- Slice and prepare for serving. Cut the rolled rice noodles into 2-inch sections. Serve with teriyaki sauce, chili oil, chopped peanuts, toasted sesame seeds, and sliced scallions. Optional dipping sauces include soy sauce and sesame oil.
- Store leftovers. Refrigerate leftover rolls for up to 3 to 4 days; they are excellent when stir-fried later.
Notes
- Note 1: Rice flour provides the primary texture and translucent appearance typical of Cheung Fun.
- Note 2: Tapioca starch adds chewiness and elasticity to the noodles.
- Note 3: Adding about 2 inches of water to the wok ensures enough steam without water touching the steaming plate.
- The cold water bath stops the cooking process and makes the rice sheets easier to handle and roll.
- Make sure to whisk the batter thoroughly throughout to avoid clumps and ensure smooth noodles.
- For a gluten-free dish, ensure all your starches and sauces are certified gluten-free.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dim Sum, Appetizer
- Method: Steaming
- Cuisine: Chinese (Cantonese)