Congee and Rice Rolls 粥 / 肠粉
Authentic Beef Cheung Fun (Rice Noodle Rolls) Recipe
Experience the quintessence of Cantonese dim sum with these delicate, translucent rice noodle rolls wrapped around tender, seasoned beef. Known as Ngau Yuk Cheong Fun (meaning 'beef intestine noodles' due to their shape), this recipe yields a professional-grade silkiness using a standard bamboo steamer.
- Prep
- 45 min
- Cook
- 20 min
- Serves
- 4
- Level
- Advanced
- Per serving
- 380 kcal
Method
Prepare the Filling: Mix minced beef with baking soda, 1 tsp light soy sauce, sesame oil, and a splash of water. The baking soda acts as a velveting agent for that signature dim sum texture. Let it marinate for 30 minutes.
Create the Batter: Combine rice flour, wheat starch, and cornstarch. Gradually whisk in the 350ml of water to ensure a 2.5:1 hydration ratio. Add a pinch of salt and 1 tsp of vegetable oil. Crucially, let the batter rest for at least 45 minutes to allow the starches to fully hydrate; skipping this results in a grainy, brittle roll.
Prepare the Sweet Soy: Simmer 1.5 tbsp light soy sauce, dark soy sauce, rock sugar, and 3 tbsp water until the sugar dissolves. Set aside to cool.
Steamer Setup: Use a wide wok with a bamboo steamer. Find a flat stainless steel plate or a square cake tin that fits inside with 1 inch of clearance. Fill the wok with water and bring to a rolling boil.
Pouring and Steaming: Brush the plate lightly with oil. Stir the batter (starch settles quickly) and pour a thin layer (about 2-3mm deep) onto the plate. Steam for 2 minutes until the sheet turns translucent and bubbles slightly.
Adding Beef: Open the steamer and quickly scatter a thin line of raw marinated beef and cilantro across one side of the rice sheet. Close and steam for another 2-3 minutes until the beef is fully cooked.
Rolling the Pleats: Remove the plate. Using a plastic scraper or spatula, fold the edge over the beef, then roll it into a cylinder. A standard cheung fun should have 3 full rotations (pleats) for the correct structural integrity. Repeat with remaining batter.
Finishing: Drizzle the cooled sweet soy sauce over the warm rolls and serve immediately.
Notes
The 45-minute rest is non-negotiable; it prevents the rolls from tearing when you attempt to fold them.
Always stir the batter immediately before pouring each tray, as rice flour settles at the bottom within seconds.
If the rolls are sticking to the plate, you are likely using too much oil or not enough heat; the plate must be scorching hot when the batter hits it.
A plastic dough scraper is the best tool for rolling the delicate sheets without piercing the skin.
