STICKY RICE NOODLES RECIPES

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CHEUNG FUN (STEAMED RICE NOODLES) | CHINA SICHUAN FOOD



Cheung Fun (Steamed Rice Noodles) | China Sichuan Food image

Cantonese steamed rice rolls -- cheung fun

Provided by Elaine

Categories     Breakfast    staple

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 10

Number Of Ingredients 17

1 cup rice flour ( , 110g)
1/3 cup corn starch ( , 40g)
50 g wheat starch
500 ml water
a tiny pinch of salt
1 tbsp. vegetable oil
1/2 cup chopped shrimp ( , either dried shrimp or fresh shrimp)
1/3 cup chopped green onion
1/2 tbsp. oyster sauce
1/2 tbsp. dark soy sauce
2 tbsp. light soy sauce
2 tbsp. water
1 tsp. rock sugar
1/2 tbsp. sesame oil
Chopped spring onion
Toasted white sesame
Sha Cha sauce or fried shallots

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

Nutrition Facts : Calories 131 kcal, CarbohydrateContent 22 g, ProteinContent 3 g, FatContent 3 g, SaturatedFatContent 1 g, CholesterolContent 16 mg, SodiumContent 474 mg, ServingSize 1 serving

CHEUNG FUN (STEAMED RICE NOODLES) | CHINA SICHUAN FOOD



Cheung Fun (Steamed Rice Noodles) | China Sichuan Food image

Cantonese steamed rice rolls -- cheung fun

Provided by Elaine

Categories     Breakfast    staple

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 10

Number Of Ingredients 17

1 cup rice flour ( , 110g)
1/3 cup corn starch ( , 40g)
50 g wheat starch
500 ml water
a tiny pinch of salt
1 tbsp. vegetable oil
1/2 cup chopped shrimp ( , either dried shrimp or fresh shrimp)
1/3 cup chopped green onion
1/2 tbsp. oyster sauce
1/2 tbsp. dark soy sauce
2 tbsp. light soy sauce
2 tbsp. water
1 tsp. rock sugar
1/2 tbsp. sesame oil
Chopped spring onion
Toasted white sesame
Sha Cha sauce or fried shallots

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

Nutrition Facts : Calories 131 kcal, CarbohydrateContent 22 g, ProteinContent 3 g, FatContent 3 g, SaturatedFatContent 1 g, CholesterolContent 16 mg, SodiumContent 474 mg, ServingSize 1 serving

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THAI SWEET STICKY RICE WITH MANGO (KHAO NEEO MAMUANG ...
Sticky rice is generally made with, well, sticky rice aka glutenous rice; but, this recipe is a great solution if you do not have sticky rice in your area, or don't have time to go to the Asian grocer. The flavor was on target. A few notes/changes: 1. If you're using sticky rice…
From allrecipes.com
See details


HOW TO MAKE STICKY RICE (FOOLPROOF METHOD!) - THE WOK…
May 01, 2019 · Sticky rice is a versatile ingredient used in many forms of Asian cooking. In addition to many savory dishes you may be familiar with, like zongzi (sticky rice dumplings) or shumai, sticky rice (also called sweet rice or glutinous rice) is also used in dessert recipes. Our family loves sticky rice.
From thewoksoflife.com
See details


CHINESE STICKY RICE (??? / LO MAI GAI) · I AM A FOOD BLOG
Nov 03, 2020 · Sticky rice: The star of lo mai gai! Also known as glutinous rice or sweet rice, sticky rice is a rice with a very low amylose (specific starch) content which makes it sticky when cooked – it’s what they use to make mochi. When you’re buying sticky rice, just look for a bag that says sticky rice, glutinous rice, or sweet rice.
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See details


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May 28, 2020 · Okay. So I LOVE this chicken with sticky rice. I pine for it. This sticky rice chicken recipe was one of the first we ever posted back in June 2013. In fact, now that I think about it, getting …
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See details


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From justataste.com
See details


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