"It’s all cheung fun and games until your loose pants start feeling tight 😭
I had a few bunches of green onions that were dying to be used so this green onion cheung fun (#腸粉) came into existence. Sprinkled pork floss for extra flavor and served with fried eggs topped with homemade chili oil. Finally, a generous drizzle of sweet soy sauce to seal the deal."
Cheung Fun with Sweet Soy Sauce
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A Note from Feedfeed
This simple steamed rice roll recipe is an excellent vehicle for savory toppings like pork floss and scallions and can be made in under 30 minutes for a satisfying dinner.
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Prep time 15mins
Cook time 12mins
Recipe Card
Cheung Fun
ingredients
- 1 cup pre-mixed rice roll flour
- 1 1/3 cups warm water (for flour mixture)
- 4-5 cups water (for steaming)
- 3-4 tablespoons neutral oil
- 3 scallions, (green part only) thinly sliced
- 1/2 cup pork floss
- 1 tablespoon chili oil
- 1 tablespoon sesame seeds
Sweet Soy Sauce
ingredients
- 1/3 cup hot water
- 1 1/2 tablespoons oyster sauce, or gluten free oyster sauce
- 1 tablespoon dark soy sauce, or tamari
- 1-2 teaspoons sugar
- 1 teaspoon sesame oil
Method
Step 1
Prepare sweet soy sauce by mixing ingredients together in heat resistant bowl.
Step 2
Combine pre-mixed rice roll flour, water and scallions in a large bowl. Bring 4 cups of water to boil and brush a steaming tray with oil (alternatively, you may be able to use a quarter sheet pan and large pot with lid in replacement of steaming tray).
Step 3
Ladle approximately 80-100 milliliters of the rice roll mixture onto the steaming tray. Carefully slide tray into steamer. Steam over medium high heat for approximately 2 minutes or until rice rolls become translucent.
Step 4
When ready, carefully remove tray from steamer and place on a heat-resistant surface. Use a dough scraper or spatula to release the rice roll from the edge closest to you first, then carefully push and lift away from you to create long rice rolls. Cut the rice roll using the dough scraper and transfer to serving plate.
Step 5
Repeat cooking process until you have about 3-4 rolls. Sprinkle rolls with pork floss and sesame seeds. Serve with sweet soy sauce and chili oil.