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There are many different ways to make Cheung Fun, and after testing a combination of ingredients. I found the perfect way! I’ll share with you all the tips and tricks. Trust me! Your cheung fun will come out perfectly every single time!

Cheung Fun Recipe

Serving: 8 pieces
Prep time: 45 minutes
Cook time: 35 minutes

For the filling:
1 tablespoon oil
3 links Chinese sausage, diced
3 tablespoons dried shrimp, rehydrated, minced
3 stalk scallions, minced

For the Cheung Fun:
1 cup (135 g) rice flour
4 tablespoons (31 g) tapioca starch
4 tablespoons (40 g) wheat starch
3 cups (710 ml) water
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
½ teaspoon sesame oil

Cheung Fun Instructions

To prepare the filling:
  • In a pan over medium-low heat, add the oil, Chinese sausage and rehydrated dried shrimp. Stir-fry until aromatic for 2 minutes. Then add the scallions and mix them 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 the rice flour, tapioca starch, wheat starch (wheat starch makes the Cheung Fun slightly translucent), and water. Whisk.
  • Prepare 2 tablespoons of oil (as a nonstick coating).
  • In a heat-resistant container (in my case, it’s a 9×9 cake pan), 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 about ½ 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 a bit to make sure everything is leveled. Cover the lid and steam for about 4 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.

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