Steamed Rice Rolls or 'Cheung Fun'

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Steamed rice rolls which are also known as 'cheong fun' in Cantonese are one of my favourite things to eat. In chinese dim sum restaurants, they have a choice of fillings like roasted char siu pork, beef, prawns or even fried dough (youtiao). Once you have mastered this quick basic recipe to making rice rolls at home, you can fill them with any fillings that you like and have them for lunch or as a snack. The batter is also vegan friendly and you can dabbled them with chilli oil or have a savoury sauce with it.


Prep time 15 mins  Cooking time 25 mins

INGREDIENTS (Serves 4):
120 g rice flour
48 g potato starch 
12 g tapioca starch
1 ⁄2 tsp salt 
1 1/2 tsp vegetable oil 
360 ml water 
8 stalks of coriander or spring onions, chopped 
70 g dried shrimps, soaked, drained and chopped 

Serving Sauce
1 Tbsp light soy sauce
1/2 Tbsp oyster sauce
2 Tbsps water 
1 1/2 tsps castor sugar 
1 tsp sesame oil 
1 tsp dark soy sauce 
2 tsps roasted sesame seeds 
2 tsps fried onions


METHOD:

1) Prepare the serving sauce in advance leaving out the roasted sesame seeds and fried onions used for garnishing later;

2) Prepare the batter about half to an hour before use, by mixing all the ingredients together, except the coriander and dried shrimps. Stir the batter well and make sure to stir it again before spooning onto the tray each time;

3) Lightly saute the dried shrimps with some salt for 30 seconds, then keep aside;

4) Place an empty 20cm x 20cm square tray that has been lightly brushed with some vegetable oil, on boiling water in a larger pan for a minute with lid close, to warm the tray;

5) Open the lid, stir the rice batter and spoon about 2 1/2 Tbsps of batter onto the tray (this may varies depending on the size of your tray). Tilt the tray slightly so that the batter covers the whole surface of the tray;

6) Sprinkle the dried shrimps and chopped coriander evenly onto the batter, then close the lid and steam for approximately 3-4 minutes (depending on the size of your tray) or until it is opaque;

7) In the mean time, prepare a sink filled with some cold water. As soon as the time has been reached, take the tray out and sit it on top of the cold water to cool down the tray, making the rice rolls easier to roll up;

8) Start from one end and roll it up gently. Cut into bite-sized pieces before sprinkling with the roasted sesame seeds, fried onions and pour some sauce over it before serving;

9) Repeat the process from step 4 to make more rolls.


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