CHEUNG FAN RECIPE RECIPES

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.

Steps:

• Rinse glutinous rice and jasmine rice in several changes of cold water in a medium bowl until water runs clear. Drain well and set aside.
• Combine shallots, garlic, and oil in a small Dutch oven or large saucepan. Cook over medium-high heat, stirring occasionally, until shallots are tender and beginning to turn golden brown around edges, about 3 minutes. Reduce heat to medium and add lap cheong and mushrooms. Cook, stirring occasionally, until mushrooms are browned in spots, about 3 minutes. Stir in dark soy sauce, oyster sauce, and reserved rice.
• Pour in broth and season with salt; stir to combine. Bring to a simmer, then reduce heat to low. Cover and cook until rice is tender, 20–25 minutes.
• Remove pot from heat and stir in peas, ½ cup cilantro, and ½ cup scallions. Transfer rice to a platter and top with more cilantro and scallions.