Homemade Cheung Fun (Rice Noodle Rolls)

Name: Homemade Cheung Fun (Rice Noodle Rolls)
Total time: 45 min
Yield: 2 servings
Cuisine: Dim Sum
Ingredients: rice flour; tapioca starch; water; light soy sauce

肠粉 · cháng fěn

家庭快手版 · Home version: This home version uses a simple steamer setup and rice flour batter — no commercial slurry or electric rollers. Thinner, softer, and less glossy than restaurant-style, but tender and delicate like Grandma Li’s in Yuexiu District.

My aunt in Guangzhou taught me this when I was twelve — she’d steam batches on her gas stove using an old bamboo steamer lined with damp cheesecloth. She said real cheung fun should ‘breathe’ — not too thick, never rubbery — just like the ones she ate at Lianxiang Lou before it closed in 1998.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More noodle dishes →Quick & Easy

Ingredients

rice flour大米粉🏮 asian120 g
tapioca starch木薯淀粉🏮 asian30 g
water水🛒 local360 ml
light soy sauce生抽🏮 asian15 ml

rice flour: Must be finely milled rice flour (not glutinous rice flour). Look for 'Guangdong rice flour' or 'cheung fun flour' in Asian markets.

tapioca starch: Adds elasticity and sheen. Substitutes: cornstarch (less stretchy) or potato starch (slightly grainier).

light soy sauce: For seasoning the filling and drizzling — use a mild, balanced brand like Pearl River Bridge.

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Instructions

1Whisk rice flour, tapioca starch, and water in a bowl until completely smooth and lump-free. Let rest 30 minutes at room temperature.
搅匀后静置
🔍 Look for 30 分钟 · 30 minutes
Visual: 米浆呈稀薄乳白色，略带光泽。Batter is thin, milky-white, and slightly glossy.
You know it's right when: 无可见颗粒；静置后表面均匀哑光。No visible lumps; surface looks evenly matte after resting.
Use a fine-mesh sieve to strain if any grit remains after whisking.
2Prepare filling: Mix 1 tsp light soy sauce with 100 g peeled, finely minced shrimp (or pork) and 1 tsp sesame oil. Set aside.
馅料提前调好
🔍 Look for 2 分钟 · 2 minutes
Visual: 虾肉湿润但不渗水。Shrimp mixture is moist but not watery.
You know it's right when: 轻捏时虾肉微粘成团。Shrimp clings together lightly when pinched.
For authentic texture, hand-mince shrimp — don’t use a food processor.
3Lightly oil a heatproof plate or shallow baking dish (20 x 25 cm). Pour 1/3 cup (80 ml) batter onto the plate and tilt to coat evenly into a thin layer.
米浆要铺薄铺匀
🔍 Look for 10 秒 · 10 seconds
Visual: 米浆形成一层透明、均匀覆盖全盘的薄膜。Batter forms a translucent, even film covering the entire surface.
You know it's right when: 无裸露区域或局部积浆。No bare spots or thick puddles.
A wide, flat spatula helps spread batter quickly and evenly.
4Steam over boiling water for 2–3 minutes until the surface turns opaque and edges curl slightly.
蒸至不透明即熟
🔍 Look for High heat 2–3 分钟 · 2–3 minutes
Visual: 表面完全转为不透明白色，不再透光；边缘微微翘起。Surface is fully opaque white, no longer translucent; edges lift gently.
You know it's right when: 表面无湿亮反光；牙签插入拔出干净。No wet shine remains; a toothpick inserted comes out clean.
Keep lid tightly sealed — steam loss causes tearing and uneven thickness.
5Carefully roll up the warm noodle sheet using a spatula. Slide onto a plate, brush lightly with light soy sauce, and serve immediately.
趁热卷起刷酱
🔍 Look for Medium-low 1 分钟 · 1 minute
Visual: 卷条光滑紧实，不裂不开散。Roll is smooth, tight, and holds shape without cracking.
You know it's right when: 粉皮柔韧不粘手——微凉至刚好定型。Noodle is pliable but not sticky — cools just enough to hold shape.
If rolling feels difficult, let cool 15 seconds — but don’t wait too long or it dries out.

Tips

· Use lukewarm water for smoother batter dispersion
· Steam plates must be preheated — cold plates cause uneven setting
· Leftover batter keeps 2 days refrigerated; stir well before reuse

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide

I only have 30 minutes. Which recipes should I pick?

Look for the 'Quick' filter (≤30 min) — tomato & egg, egg fried rice, scallion pancakes, beef & broccoli, and mapo tofu (if you have doubanjiang) all fit. Prep tip: mise-en-place everything first; the actual cooking is usually under 10 minutes.

Source: HǎoWèi recipe collection