Steamed Roll (Cheung Fun)
Friday, 16. May 2008, 22:41:15
I kill for any nice Cheung Fun (beef, prawn & cha siu). But Cheung Fun is normally served in Dim Sum restaurants only in the morning. What if I want a late night snack of Cheung Fun? One option is go for some late night dim sum place (very rare though). THe other is to learn how to make Cheung Fun at home.
I read on some Chinese websites about the tools and the ingredients. Here they are.
First you need a Cheung Fun steamer. You can buy one in Hong Kong (sorry for those who don't live here) on Kowloon side at Chan Chee Kee (陳枝記), address: ground floor, 316-318 Shanghai Street, Yaumatei, Kowloon. You can see a picture of it here. You need a piece of cloth to cover the steamer plate while steaming. It can be bought at the same shop.
Ingredients:
Rice flour 80g
Corn flour 7g
Water 330g
Oil 11g
Steps:
1) Mix all ingredients
2) Cover the steamer plate with the cloth. Add the mixture with one table spoon of 梗粉漿
3) Steam for 2 minutes
4) Turn it up side down and peel off the Cheung Fun with a knife
5) Roll it up & voila
I read on some Chinese websites about the tools and the ingredients. Here they are.
First you need a Cheung Fun steamer. You can buy one in Hong Kong (sorry for those who don't live here) on Kowloon side at Chan Chee Kee (陳枝記), address: ground floor, 316-318 Shanghai Street, Yaumatei, Kowloon. You can see a picture of it here. You need a piece of cloth to cover the steamer plate while steaming. It can be bought at the same shop.
Ingredients:
Rice flour 80g
Corn flour 7g
Water 330g
Oil 11g
Steps:
1) Mix all ingredients
2) Cover the steamer plate with the cloth. Add the mixture with one table spoon of 梗粉漿
3) Steam for 2 minutes
4) Turn it up side down and peel off the Cheung Fun with a knife
5) Roll it up & voila
WIDGETIZE