Steamed

Cheung Fun: Hong Kong Steamed Rice Noodle Rolls (腸粉)

How to make plain Hong Kong-style cheung fun (腸粉) at home. A batter of rice flour, corn starch, tapioca starch and mung bean starch is steamed in thin sheets on a shallow tray, rolled without filling, sliced, and served with three sauces: ginger soy, sesame peanut, and sticky sweet hoisin. Includes where the dish sits in Hong Kong dim sum and street food, how to choose the starches, and how to spot a cooked sheet.