I have been living my life in a cocoon mode in the past few weeks, with the only active part of me is my brain. I didn’t do housework, I didn’t know what I have been eating for meals so of course I didn’t do cooking at all.
Steamed rice rolls, also named Chee Cheong Fan in Cantonese, is the last second meal I cooked before my thesis writing life. It is my only favorite Chinese breakfast/brunch option together with the other Hong Kong style dim sums. I didn’t like Chee Cheong Fan when I was in primary school even though my dad used to buy it as breakfast for me. The typical Chee Cheong Fan in the morning market back then was different as it was much thicker and served with sesame seeds and some kind of ketchup. The seller used to pack it with a plastic wrap with a outer layer of newspaper and we ate it using the attached toothpicks in the package. When I was finishing my primary school education, another Chee Cheong Fan seller started his business in my hometown selling the rice rolls with different combinations of sausages, fish balls, tou fu skins etc in thick savory sesame sauce. I don’t like ketchup but I was’t impressed by the sesame sauce as well.
It was only until then I met this style of Chee Cheong Fan, usually with seafoods like prawns within, I changed my impression on steamed rice rolls and to be precise, I fell in love with it. They are soft and thin, soaked in a light, fragrant light soy sauce with little bit of spring onions. You can taste the seafood essence in those rolls with prawns which brings some sweetness to the dominating savory taste from the sauce.
And most importantly, I realized I don’t have to go to the dim sum restaurant every time I have a craving for it. It is definitely not hard to do it at home, the only disadvantage is I was not very efficient using the common kitchenwares at home to make it. However, I think for most of the time, being inefficient doesn’t compromise our mood of having home cooked weekend breakfast/brunch at home.
Steamed rice rolls (猪肠粉）
Print recipe
| Serves | 8 rolls |
| Prep time | 5 minutes |
| Cook time | 40 minutes |
| Total time | 45 minutes |
| Meal type | Breakfast, Snack |
| Misc | Serve Hot |
| Region | Chinese |
| Website | 下厨房 |
Ingredients
- 150g rice flour (沾米粉）
- 30g potato starch （薯粉）
- 500ml water
- 2 tablespoons superior light soy sauce
- 5 tablespoons chicken soup
- 1/4 teaspoon salt
- 5 prawns (peeled and deveined)
- cooking oil
- spring onion (for garnish)
- fried minced shallots and garlics (for garnish)
Directions
| Step 1 | |
| Place a stand in a wok. Fill the wok with water and bring to boil. Meanwhile, add rice flour, potato starch, salt and water in a large bowl and mix well until smooth. | |
| Step 2 | |
| Brush a 24cm diameter cake mould (with a evenly flat bottom) with a little bit of cooking oil. Scoop approximately 1/4 cup liquid mixture into the mould and spread evenly using the back of the ladle to cover the bottom surface completely. | |
| Step 3 | |
| Put the cake mould into the wok (ensure the water is boiling at this point), cover with lid and steam at high heat for 2 minutes until it sets. | |
| Step 4 | |
| Detach the rice piece from the mould and roll it into an elongated shape. | |
| Step 5 | |
| To make rice rolls with prawns, follow the step 2 to 3. Add the prawns on top after the rice piece has set and steam for another minutes. Continue to step 5. | |
| Step 6 | |
| Mix chicken soup and light soya sauce together and add to the steamed rice rolls. Garnish with spring onions and fried shallots. | |
Note
You can replace the chicken soup with chicken stock but the volume of light soy sauce should be reduced as chicken stock is much more salty than the chicken soup.
Make sure the heat is always on high level and the water is boiling during steaming. Refill with boiling water if the water is running out in the wok.
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