Steamed Rice Noodle Rolls

Cheung Fun (猪肉腸粉)

Ingredients:

• 1 cup leftover rice (soaked overnight, drained)
• 1 cup room temperature water
• 1.5 to 2 cups boiling water
• cooking oil to coat baking/steamer pans

Cheung Fun Sauce Variations:

(Experiment and try to see which sauce you prefer with plain or filled rice rolls. A is quick, easy, and preferred. B is tasty with more depth of flavor - especially for seafood fillings)

Equipment needed: 

• Blender
• 2 small baking pans that fit into a steamer pot (ie... toaster oven pans etc)
• Large steamer pot with lid.
• Silicone spatula to help remove rolls from steamer pan

Directions:

1. Put in about 1/3 of the rice in blender, add equal parts of room temperature water. Blend until it is smooth, white and the graininess is gone (about 5 to 10 minutes). It will look like a milky batter.
2. When done, place the batter in a large mixing bowl and continue blending the remainder of rice and water. 
3. When done, whisk thoroughly to mix up the entire batter. Pour in the boiling water and continue to whisk through until it is nice and smooth. The boiling water helps to speed up the steaming/cooking process.
4. Fill a large steamer pot with water and bring to boil.
5. Coat/brush inside of baking/steamer pan(s) with a film of cooking oil.
6. Ladle batter into baking/steamer pans and cook in steamer pot with lid for about 1-2 minutes until batter is firm and becomes a slightly translucent and shiny rice crepe. Remove from pan onto heat-resistant surface/counter. Use silicone spatula to remove and roll the rice crepe away from the pan.
7. Transfer cooked rice rolls onto a serving plate and top with preferred sauce/toppings.
8. Reuse pan(s) and re-coat with oil before each steaming session. Repeat until you've made enough rice rolls. Leftover batter can be refrigerated and must be used within the next 1-2 days.

If Using Filling (2 methods):

1. After the rice roll is steamed/cooked and transferred to a plate, carefully unroll it and spread "cooked" filling on inside of rice wrap/crepe before rolling it up again. You can also sprinkle cooked filling lightly throughout the ladled batter in the steamer pans before it is steamed.
2. If using raw filling (raw meat or seafood etc), after you ladle batter into steamer pans, add a thin line of raw filling (about 1 tsp) near one end of the pan. Cook in steamer until meat/seafood is cooked through. When removing the roll, you can start rolling away from the pan, the end with the cooked filling, so that it gets wrapped up in the center or opposite end if you want it to show up on the outside of the roll.

Make the sauce:

1. Add all the sauce ingredients to a small pan and bring it to a boil.
2. For formula B, you need to pass the sauce through a wire mesh strainer to remove the scallion and ginger. 
   

Note: 

Cheung Fun is best served while it is fresh. It has a smooth texture and nearly melts in your mouth. If you want to consume it later, cover and keep in the refrigerator. When ready to serve again, steam it over high heat for one or two minutes, and the texture is nearly as good as fresh. Do not freeze it because it will alter the texture. 

Recipe Source for Rice Rolls: https://www.youtube.com/watch?v=Jtag1r3bmT4

Recipe Source for Sauce: https://tasteasianfood.com/cheung-fun/