CHEONG FUN SAUCE RECIPE RECIPES

Steps:

• In a large bowl, mix rice flour, cornstarch, wheat starch, salt oil and water. Stir well to make sure the batter is well mixed. Set aside for 10 minutes.
• Prepare a rectangle or square pan and a large wok that can hold the pan. Bring enough water to a boiling and then place your pan in.
• In a small bowl, pour a small amount of oil and then brush the steaming pan with a very very thin layer of oil and then pour the batter in. (I pour around 3 tablespoons of batter each time and it should spread to form a very thin layer at the bottom). Make it even and then steam for 1 minute until the batter firms, then sprinkle shrimp and green onions. Re-steam for 2 minutes over high fire.
• Transfer out, use a knife to separate the edges from the pan firstly and then roll it up to a 2-3cm wide tube. If you prefer, you can cut the tube into one-bite size sections.
• To make the sauce
• Serving

Steps:

• With a mixing bowl, add rice flour, tapioca flour, and water. Thoroughly mix until all the flour has dissolved.
• Bring the steamer to a full boil, then preheat the tray for 1 minute.
• Remove tray from steamer and brush a layer of oil on the tray.
• Scoop the rice batter into the tray with just enough rice batter to cover all the areas.
• Bring the tray back to the steamer and slowly spread the rice batter as you move the tray.
• Once the rice batter begins to set, keep covered and steam for 2 minutes.
• After 2 minutes, remove the cover and add fillings. Continue steaming for 3 minutes.
• Remove from steamer.
• With a flat scraper, grease it with cooking oil then gently lift up the cooked rice batter and roll it rolls.
• Gently transfer to a plate.
• For the remaining ingredients, repeat steps (2) to (10).
• Serve with soy sauce mixture, hoisin sauce, sweet bean sauce, chili sauce, etc.