Cooking with Alison

Cheong Fun with Dried Shrimp and Green Onions

In Dim Sum, Other Asian Foods on June 24, 2010 at pm

Chinese rice noodle rolls (chee cheong fun) are steamed and can have various fillings.  (For plain cheong fun and sweet sauce (teem cheong / timzheong) recipes, see here.  For cheong fun with shrimp, see here.)  My parents used to buy cheong fun with dried shrimp from the grocery stores quite often until they heard that they contain the harmful additive borax.  Now that I know how easy they are to make from scratch, minus the additives, my parents can enjoy these again.

Cheong Fun (Rice Noodle Roll) with Dried Shrimp and Green Onions Recipe

makes 8 to 10 rice noodle rolls; adapted from Waitakere’s Redneck Kitchen (The video instruction here is very helpful.)

150 g rice flour

1 1/2 tbsp wheat starch

2 tbsp cornstarch

150 ml room temperature water

250 ml boiling water

1 tbsp vegetable oil plus more for greasing the pans

1/2 tsp salt

3 stalks green onions, green parts only sliced thinly

2 tbsp Chinese dried shrimps, soaked in hot water for 5 minutes and then chopped into small pieces

(Note:  Some people prefer more filling in their cheong fun, so adjust the amount of green onions and dried shrimp to your taste.)

sweet soy sauce (Chinese rock sugar and soy sauce to taste, heated until sugar has dissolved and then cooled completely.)

Whisk together the rice flour, wheat starch, cornstarch and salt in a large bowl.  Stir in the room temperature water and mix well.  Then stir in the boiling water and mix well.  Add the oil and stir well until you have a smooth, thin batter.  Let the batter rest at room temperature for at least 1 hour (this is important or else your rolls will come out too moist and sticky).

Set up your steaming equipment (see instructions here).  I set a rack in a wok of water.  Bring the water to a boil over high heat.  Meanwhile, prepare a bowl of cold water that’s large enough to put your pan in – this will be the cold water bath.  Then lightly grease as many non stick, round cake pans as you own (I use 9 inch round pans).  When the water is boiling, ladle enough batter into your cake pan to spread a thin layer across the bottom that reaches the edges of the pan.  Place the pan on the rack and add a sprinkle of green onions and a sprinkle of chopped dried shrimp.  Cover the wok with the lid, and steam for 5 to 6 minutes over high heat.  Remove the tray from the steamer and set it in the cold water bath.  While it’s cooling, pour the batter into the next prepared pan and repeat this process.  You may need to re-grease your pans between uses.  When the steamed rice noodle is cool enough to handle, run a rubber spatula around the pan to release the edges of the rice noodle.  Then working from one end of the pan to the other, gently peel the rice noodle from the pan as you roll it.  Set the roll aside on a clean plate and repeat the process until you have used up all of the batter.  Pour sweet soy sauce over the rolls and serve warm.  Once cool, the rice noodle rolls can be stored in an airtight container in the fridge for up to 2 days.  Or they can be frozen.  Defrost before reheating in the steamer or in the microwave.

  1. what’s not harmful these days? but in the past, we all ate everything and all sat in rooms painted w/ lead paint and still we are all here. great recipe, but i would rather save myself the work and just buy from the grocery stores.

  2. Hi Alison,
    I’ve tried to make the Cheung Fan over the weekend. I followed the recipe very closely. Unfortunately, the cheung fan turned out poorly. It cracked during the steaming process. When I tasted it, it tasted like flour. I have been thinking about which steps could go wrong. I have no idea. Do you know what could possibly go wrong?

    I used rice flour (Tsim Mai Fun), cornstarch and wheat starch with the exact amount. I used cold and boiling water as instructed. I patiently waited for at least one hour before steaming it. Please kindly help!

    • Hi Alice,

      I am so sorry that this recipe didn’t work well for you! About the flour taste, maybe the water needed to be hotter. I’m not sure about the cracking. I didn’t have that problem. I haven’t made this in a long time. I hope that there aren’t any errors in the recipe. I will make this again within the next few weeks and I will get back to you. Thank you for your comment!

    • one more question…. is “tsim mai fun” glutinous rice flour? Sweet or glutinous rice flour was not used for this recipe. That might have contributed to the problem… I will still test this recipe again though just to make sure.

    • Hi Alice, I finally found time to test this recipe and I just realized that I tested the wrong one! I tested this one by accident:

      I am in the middle of moving and starting a new job so I’m not sure when I will be able to test this but I PROMISE that I will!!! And I will get back to you. I have revised the recipe to change cold water to room temperature water, because I suspect that would help with the floury taste that you had. Will let you know when I test this one completely.

      Thanks so much for your patience!

  3. Hi Alison, the flour is not glutinous rice flour nor sweet rice flour. I thought about that myself. I had doubt before trying, I looked up other recipes and confirmed it was the correct rice flour. I even looked up the package photo before buying it. Thanks for your speedy response. Look forward to hearing from your retrying.

  4. do you have a recipe for one made with a beef filling such as is served at yum cha /dim sum

    • Hi Cheri, I’m sorry, but I have not made that. The rice noodle part would be the same as this one:
      but I’m not sure how they flavour the meat. I suspect that the meat is hand minced (ie. chopped with a cleaver in each hand until finely minced) and heavily seasoned with corn starch to give it that smooth texture. Let me know if you try it! Thanks for your comment!

      • THANK YOU so much for your reply, I just came upon your site today and am enjoying it immmensely. I Can’t find a recipe so I think I will wing it with the sort of beef mixture that is made into the steamed beef meatballs that have mandarin peel and soda, they seem sort of a similar texture. Will let you know how it goes.

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