Want to learn how to make a dim sum classic at home? Look no further than Chef Trevor’s Steamed Cheung Fun!
This delicious dish combines Singaporean and Malaysian flavours that will have you coming back for more in every bite. Chef Trevor shares step-by-step instructions to help you steam your own cheung fun at home with cooking tools you already own. It’s so good, you’ll make this dim sum dish a weekly meal!
- 120 grams rice flour
- 60 grams tapioca starch or wheat starch
- 1 tsp canola oil
- A pinch of salt
- 1 1/2 cups tempered water
Sauce and garnish
- 5 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp hoisin sauce
- 1/2 tbsp maggi seasoning
- 1 tbsp canola oil
- 1 1/2 tbsp Ho Mei Crazy Rich Chili Oil
- 3 cloves minced garlic
- 1 finely chopped shallot
- 2-3 rehydrated shiitake or woodear mushrooms sliced thinly
- 1 tbsp monk fruit sweetener
- A pinch of MSG
- 2 tbsp freshly chopped scallions
- 1 tbsp crispy onions
- 1/2 tsp toasted sesame
- In a small saucepan or pot, turn to medium high heat; when pan is hot, add canola oil.
- Add garlic and shallots to pan and lightly stir-fry until translucent.
- Add mushrooms and continue to slowly cook through.
- Once cooked through, add all wet ingredients followed by sweetener and MSG, turn down heat until thoroughly mixed and cooked.
- Cover and turn down to lowest setting to keep warm.
Making the Rice Rolls
- In a stainless mixing bowl, add all dry ingredients along with oil and slowly add water gradually, whisking to ensure the mixture is smooth and all lumps are removed. After adding all water and ensuring mixture is smooth, allow to rest for 10-15 minutes.
- Using a wok or a large steaming pot, layer water and a racking at bottom of wok/pot and place a square shallow baking pan that fits comfortably and will allow for a pot cover. Bring water to a boil and reduce to medium heat.
- Brush the square pan with canola oil and ladle the rice roll mixture into the square pan until the entire is thinly but completely covered. Cover wok/pot and allow to steam for 2 ½ minutes are until there is visible bubbling.
- With a cloth, carefully remove the square pan and allow the rice roll to cool for 1 minute. With a bench scraper or silicone spatula, carefully roll from side to side until a full rice roll is made. Remove from pan and cut into thirds. Repeat, 3-4 times.
- Plate cheung fun (rice rolls) on a serving dish/plate and drizzle sauce thoroughly over rolls. Garnish liberally with scallions, crispy onions and sesame seeds.
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