February 19, 2015

Cheong Fun (肠粉) with Korean BBQ Sauce


Here's a quick and simple recipe for cheong fun, rice noodle rolls, a classic dimsum dish!
(I literally just finished making the last batch ten minutes ago!) I like to think of making cheong fun like making pancakes;
while you can really cook several rolls all at once, the process is pretty similar: the batter is extremely simple, but making everything can be a little tedious, so if you want to have a big family breakfast, I recommend making this ahead of time and just steaming it for 2-3 minutes to warm up the morning of that breakfast so you can spend more time with your family and less time in the kitchen.
But honestly, it's a little less time consuming than pancakes, so it's really not that bad ;)

this is a gluten-free and vegan recipe, but if you'd like to add shrimp or pork, which is something you might find in dimsum restaurants, read the note below the recipe!

Recipe: Cheong Fun
By: Hannah Claudia

1 cup rice flour
1 tablespoon tapioca starch
1/4 tsp salt
1 tablespoon sesame oil
2 cups of water
2 sprigs/stalks of scallion, minced

topping: homemade Korean BBQ Sauce, sesame seeds

*(opt:) shrimp or pork


1. Mix all of the batter ingredients together.
2. Prep a steamer, and bring the water to a rolling boil. Prep a pan (shallow enough so that the lid on your steamer will cover it) by lightly greasing it.
3. Mix the batter well, and scoop out 1/4 cup of the batter onto the prepared pan (if your pan is larger, add a little more batter. You want just enough to have a thin layer covering the pan)
4. Steam for 1-2 minutes, or until you see that the batter has little air bubbles underneath.
5. Remove from the heat and take a rubber spatula and loosen the sides. Start rolling it into a roll ;)
6. Set aside and repeat steps 3-5 until you've used up all of your batter (i made about 9 rolls)
7. Top with Korean BBQ sauce and sesame seeds.

*If you want to add shrimp/pork: Right before step 5 (when you're about to roll the cooked rice batter), add your desired meat to one edge. Start rolling it up like a burrito except keep the ends untucked. Set aside and repeat steps 3-5 until you have all of your cheong fun wrapped around the meat. Steam for an additional 5 minutes (or until the shrimp has turned pink and the meat is cooked), then serve.

xoxo, han

No comments:

Post a Comment