Rice Noodle Rolls (Chee Cheong Fun) 豬腸粉
A Chinese dimsum favourite, smooth, silky and thin rice noodle rolls with a sweetened soy sauce.
Servings 12 rolls
Calories 90kcal
Equipment
- clean unbleached calico cotton cloths
- metal or silicone dough scraper
- stainless steel pan
Ingredients
Batter
- 200 g rice flour
- 25 g wheat starch
- 30 g tapioca starch
- 15 ml avocado or vegetable oil
- 700 ml water
- ½ teaspoon sea salt
Sweetened Soy Sauce
- 5 tablespoon water
- 2 tablespoon sugar
- 1 tablespoon light soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
Instructions
Make the rice noodle rolls:
- Combine all of the ingredients into a large bowl and mix well to ensure there are no lumps.
- Set up a large wok with a steamer rack, and bring water up to a boil.
- Line a cotton cloth onto a stainless steel pan and place it on top of the steamer rack.
- Stir the batter well so that there are no lumps and scoop 1 ladle onto the cloth.
- Cover the wok with a lid and steam for 1-2 minutes, until the rice noodle puffs with bubbles, meaning that it is ready and cooked through. [If you want to add fillings, add it in after ladling in the batter].
- Lightly grease a chopping board with some oil and transfer the cloth with the rice noodle to it.
- Carefully peel the cloth away from the rice noodle using a dough scraper, and roll/fold into a long cylindrical shape.
- Repeat with the remaining batter.
- Garnish with green onions and sesame seeds. Serve immediately with sweetened soy sauce.
Make Sweetened Soy Sauce:
- Place all of the ingredients into a small saucepan and bring to a boil.
- Serve with the rice noodle rolls.
Nutrition
Calories: 90kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 309mg | Potassium: 20mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg