Comments on: Cheung fun (肠粉)- How to make it at home

By: KP Kwan

KP Kwan — Fri, 16 Jun 2023 20:53:53 +0000

In reply to J. You can replace the wheat starch in the recipe with cornstarch. If you decide not to use starch and only rice flour, the texture will be more chewy and less slippery. It is more of the personnel preference of the texture you want to get.

By: J

Tue, 13 Jun 2023 23:38:12 +0000

Hi,

I really appreciate the detailed, almost scientific recipe. However, I would like to ask about the usage of corn starch. As you said, your rice flour actually contains corn starch. For those of us who use pure rice flour, what amount of corn starch would you recommend? Thanks!

By: Cc

Cc — Mon, 19 Sep 2022 13:45:49 +0000

Thanks so much for a detailed recipe. I could never get the sauce just right.

By: KP Kwan

KP Kwan — Sun, 14 Aug 2022 00:05:17 +0000

In reply to JP. I have not tried to freeze the batter. I am looking forward to knowing the result too. My guess is it should be Ok to do so.

By: JP

JP — Tue, 09 Aug 2022 10:26:42 +0000

Is it possible to refrigerate unused batter, or will that affect the Cheung fun when steamed?

By: KP Kwan

KP Kwan — Sat, 21 Aug 2021 01:07:26 +0000

In reply to Rosalie L. Glad to know that the recipe is useful to you, and thanks for sharing your experience.

By: Rosalie L

Rosalie L — Sat, 21 Aug 2021 00:14:39 +0000

Hi,
My sister recommended version D of this recipe and I made it with dried shrimp and spring onion, and sauce B. It was easy to follow and produced very delicious cheung fun for 2 people. I used the base of my non stick round springform cake tray (20 cm) which limits the thickness to about 1.5 mm – cooks perfectly within the 2 min specified and made 8 pieces. Thanks for the recipe and hard work in testing for the right consistency and taste!

By: KP Kwan

KP Kwan — Sat, 17 Apr 2021 06:40:28 +0000

In reply to K L Ong.

Hi Ong,
I would try the following:
– If it is sticky due to too much batter, I will suggest using less so that it cooks through in a shorter time. (thinner)
– If it is still too sticky, try to use less water.
But I do not think the aluminum pan is the problem. I did use the pan and the cloth method, and they came out nearly identical. If the problem persists, try to get a pan with a non-stick surface.
KP Kwan

By: K L Ong

K L Ong — Fri, 16 Apr 2021 08:51:39 +0000

I love rice roll and make it often at home. My problem is I find my rice roll quite sticky in texture even though I steamed it for up to 5 min. Could it be due to the aluminium made steaming pan I used that caused it to be sticky as if undercooked? or other reasons?Would appreciate your expert advice. Thanks

By: KP Kwan

KP Kwan — Sun, 14 Feb 2021 01:03:22 +0000

In reply to Jann.

Hi Jann
I have not tried using arrowroot flour, but based on the high content of starch in arrowroot, I think it should work quite the same as wheat starch. Let give it a try and eager to know the outcome! You can also use cornstarch.
As for nagku, I am living in Kuala Lumpur, so it is quite easy to get.
KP Kwan