How do you make authentic Cheung Fun at home? Achieving the perfect texture could be tricky for a lot of people. Don’t worry! I’ve got you covered! I’ll share with you all my secrets!
Cheung Fun Recipe
Serving: 9 pieces
Prep time: 30 minutes
Cook time: 30 minutes
For the filling:
1 tablespoon oil
6 tablespoons dried shrimp, presoaked for 1 hour
3 stalks scallions, minced
For the cheung fun batter:
4 tablespoons (40 g) wheat starch
4 tablespoons (31 g) tapioca starch
1 cup (135 g) rice flour
3 cups (710 ml) water
1 teaspoon oil, for the batter
2 tablespoons oil, separated, for brushing
For the sauce:
4 tablespoons hot water
2 tablespoons sugar
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
Cheung Fun Instructions
To prepare the filling:
- In a pan over medium-low heat, add the oil, and presoaked dried shrimp. Stir-fry until aromatic for 1 minute. Then, add the scallions and mix together.
To make the sauce:
- In a bowl, add the hot water and sugar. Whisk until dissolved. Pour in the soy sauce, dark soy sauce, oyster sauce, and sesame oil. Mix well.
To prepare the cheung fun:
- In a mixing bowl, whisk together wheat starch, tapioca starch, rice flour, 1 teaspoon of oil, and water. Whisk. (If you can’t have gluten, you could also replace it with cornstarch.)
- In a heat-resistant container, brush a dash of oil all over it.
- Whisk the batter again. (Make sure to do this every time before adding the batter into the container because all the flour and starch will sink to the bottom after a while.)
- Pour a thin layer (about 1/3 cup) of the mixture into the container.
To steam the cheung fun:
- In a large steamer over high heat, bring water to a boil. Place the container inside, and move it around to make sure everything is leveled. Cover the lid and steam for about 3 minutes until completely cooked through.
- Remove the container and cool down for about 1 minute.
To serve:
- On a clean working surface, brush a dash of oil on it.
- Use a plastic bowl scraper to scrape the sides of the cheung fun to loosen it up, and carefully pull it up.
- Place the cheung fun on the working surface, smooth side down. Add the filling over it, and fold it up. Trim off the two sides. Do the same with the rest.
- Serve the cheung fun with the sauce.
