Rice Noodle Rolls (a.k.a. steam rice roll/cheung fun) is a Cantonese dish that’s popular in the Guangdong Province and Hong Kong. It is commonly served as a street food snack or as part of dim sum. This rice noodles can be prepared plain or with shrimp, beef, char siu or vegetables. You can basically fill it with whatever you like.
Today, I am introducing you to the plain version without filling, which is also known as Jyu Cheung Fan (豬腸粉). “Jyu” means pig in Cantonese and “Cheung” means the intestine, the reason for this is because the appearance of the noodle roll looks like pig’s intestine. That’s where the name came from. However, I personally don’t think it looks pig intestine, it even sounds a bit gross to me haha! Anyways, just to be clear, this recipe is vegan friendly!
So this recipe is prepared with a anti-stick coating baking tin and you let it float on a wok filled with hot water where you close the lid and steam it. The ingredients needed for this recipe is rice flour, wheat starch, corn starch, water, oil and salt. The sauces pictures above are sweet soy sauce, hoisin sauce and sesame paste. This is the way that Hong Kong people like to eat it and is a typical street food in Hong Kong. When I’m in HK, I like to eat it as a breakfast or as a quick snack when I get hungry from shopping.
Source: Happy Amy
I hope that you will give this rice noodle rolls recipe a try! If you do, take a picture and tag me on @angiesrecipereview in your feed or stories and I will share your creations on my story.
For other HK Style related recipes, click here!
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