morsels45

morsels45 said

Cheung fun

Sheets of rice noodle rolled loose and flooded with sweet soy.

Cheung fun
Photo: Peachyeung316, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make cheung fun

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Steamed on a tray

40 minutes · serves 2 · Medium

What you need

  • 100g rice flour
  • 20g cornflour
  • 15g tapioca starch
  • 300ml water
  • 1 tsp oil
  • 4 tbsp light soy sauce
  • 2 tbsp water
  • 1 tbsp sugar
  • Sesame seeds

What you do

  1. 1Whisk the flours into the water with the oil until completely smooth and thin as milk.
  2. 2Oil a flat metal tray. Ladle on a very thin layer — it should barely cover.
  3. 3Steam 3 minutes until it bubbles and goes translucent.
  4. 4Scrape it off and roll it loosely with an oiled scraper. Repeat, stirring the batter each time.
  5. 5Warm the soy, water and sugar together and pour it over. Sesame on top.

With the batter left to rest

50 minutes · serves 2 · Medium

What you need

  • Rice flour
  • Cornflour
  • Water
  • Oil
  • Soy sauce
  • Sugar

What you do

  1. 1Make the batter an hour ahead and let it settle; it steams smoother.
  2. 2Same method. Thinner layers make softer rolls.