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Cheung Fun recipe / Steamed Rice Noodle Rolls (with Char Siu Pork)

This char siu cheung recipe is a delicately steamed rice noodles stuffed with roasted pork, and then served with a seasoning sauce with chopped scallions.
Prep Time 5 minutes
Cook Time 40 minutes
RESTING 20 minutes
Total Time 1 hour 5 minutes
Course Breakfast, lunch, Main Course
Cuisine asian, Chinese
Servings 6
Calories 154 kcal

Equipment

  • silicon basting brush
  • Aluminum quarter-sheet pan
  • silicone spatula / turner

Ingredients
  

RICE NOODLE BATTER

  • 72 g rice flour
  • 28 g potato starch
  • 16 g of tapioca starch
  • 2 c water filter
  • 16 grams glutinous rice flour
  • 1/2 1 tsp salt

CHAR SIU FILLING

  • 1/2 lb char siu broken into smaller pieces
  • 1/2 tbsp light soy sauce
  • 1 Tbsp oyster sauce
  • 4 tbsp of water
  • 1/2 tbsp dark soy sauce
  • 2 teaspoons sugar
  • 1/16 tsp five spice powder
  • 1 clove of garlic chopped
  • 1 tablespoon sesame oil
  • 1/2 1 tsp cornstarch

SEASONING SAUCE

  • 1/4 tbsp dark soy sauce
  • 1/4 tbsp light soy sauce
  • 1/4 teaspoon sesame oil
  • 1/2 Tbsp oyster sauce
  • 1/2 teaspoon sugar
  • 1 tbsp of water

ASSEMBLY

  • vegetable oil
  • chopped scallions

Instructions
 

RICE NOODLE MIXTURE

  • A large bowl of mixing put in 72 grams rice flour as well as 16 grams of tapioca starch 28 grams potato starch and sixteen grams of glutinous rice flour along with 1/2 teaspoon of salt. Mix all the dry ingredients together.
  • Add two cups of water filtered to the mixing bowl with the dry ingredients, and mix together. The liquid should rest for at least 20 mins in the countertop.

CHAR SIU FILLING

  • Cut your char siu into smaller pieces, about three millimeters.
  • In a pot you can add one tablespoon oyster sauce half teaspoon light soy sauce 1 tablespoon of dark sauce two teaspoons of sugar 1/16 teaspoon five spices 1 clove chopped garlic and 1 teaspoon sesame oil. Mix thoroughly. Make this dish on medium-high heat.
  • Mix 1/2 teaspoon of cornstarch and four tablespoons of water in a separate bowl before adding it to the saucepan. When the mixture is at the point of boiling, reduce it to medium and cook for another 2 hours or so until it is comparable to the consistency of molasses.
  • Add half-pound pieces of char siu into your pan, and allow to cook another minute.
  • Remove the filling char siu off the stove and let it cool upon the counter.

SEASONING SAUCE

  • In a small saucepan, mix 1/4 cup of dark sauce 1/4 teaspoon of lighter soy sauce one teaspoon of sesame oils 1 teaspoon of sugar 1 cup of water, as well as 1/2 cup of oyster sauce. Bring to a boil over a medium-low flame and stir until sugar dissolves. Remove from the heat and pour in a container to cool until it is ready for assembly.

ASSEMBLY

  • Set up your steamer. If you bought a set-up for your steamer, follow the directions. If using a tray or an oven, follow the steps. Set the wire rack in the saucepan , and then add water to allow it to sit directly under the rack. Place the tray on top (making sure that it is able to fit inside) Then, put the lid. Make sure to heat the steamer prior to the steaming of any liquid.
  • Once your steamer is warm and ready you can lift the lid. Sprinkle some vegetable oil onto the tray.
  • Make use of the whisk to mix all the flours and starches that have settled at on the surface of your mixing bowl prior to pouring the liquid into the pan. Scoop the liquid to ensure that it is covered by the tray. If needed you need to move the tray until it is equally distributed.
  • Once the rice noodles are completed steaming, use the silicone spatula and slowly lift one edge from the paper (the shorter edge). Fold around 1 inch of rice noodles over itself, and proceed to roll it until it reaches the opposite edge. Lift the rice noodle and place it in an serving dish.
  • Allow the noodle roll to sit for around 2 minutes prior to serving it, this will allow the texture to become firm. Pour the seasoning sauce over the roll , and sprinkle some chopped scallions if desire. Enjoy and have a great time.
  • The lid is covered and the steam will be released it for around two minutes. After two minutes, examine to check if the rice is firm enough to ensure that there less liquid moving around. Try shifting the tray. If there's too much liquid , and it's non-sticking to the tray put the lid on again and let it steam for another about two or three minutes. When it's hard enough, spread the Char Siu filling evenly over the rice noodles. Close the steamer once more and continue to steam for another five minutes.
Keyword Cheung Fun recipe, Steamed Rice Noodle Rolls