Steamed Rice Rolls (Cheung Fun)

Name: Steamed Rice Rolls (Cheung Fun)
Prep time: 2 h 30 min
Cook time: 15 min
Total time: 2 h 45 min
Ingredients: 1000 g starch (mixed with warm water to form a paste); 200 g chestnut powder (mixed with the starch paste); a pinch salt (for seasoning); 2 cilantro (for garnish); 100 g chili sauce (for garnish)

A traditional Cantonese snack of steamed rice rolls served with chili sauce and cilantro.

2h 45m

Easy

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Ingredients

starch (mixed with warm water to form a paste) 1000 g

chestnut powder (mixed with the starch paste) 200 g

salt (for seasoning) a pinch

cilantro (for garnish) 2

chili sauce (for garnish) 100 g

Instructions

Make the batter

Mix the starch with warm water to form a paste, then stir in the chestnut powder and salt. Add more water as needed and knead until smooth. Let the dough rest for 2 hours.

Shape the rolls

Roll the rested dough into long strips, pinch off small portions, press each portion into a thin round sheet, then roll each sheet up into a small cylinder.

Steam

Arrange the rolls in the steamer and let them rest for 2 to 3 minutes, then steam over rapidly boiling water over high heat for about 15 minutes. Remove from the steamer, garnish with the chili sauce and cilantro, and serve.