Uploaded December 2025 | Updated September 2026, 2 weeks ago
Today I’m showing you how to make Cheung Fun right in your own kitchen. These silky, soft rice noodle rolls are so much fun to make and taste amazing with shrimp, Char Siu, or scallions. I’ll take you step by step so you can roll them up just like in a dim sum restaurant.
You can grab the full recipe and all the details on my blog here: tasteasianfood.com/cheung-fun-recipe
How to make Char Siu: youtu.be/aIRjjdU8Mh8
#CheungFunRecipe #DimSumAtHome #HomemadeCheungFun
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Recipe:
Batter: (A)
200g rice flour
40g wheat starch
1 tsp of salt
800 ml of water
Filling: (B)
800g shrimp, shelled
3 tbsp scallion, cut into small rings
2 tbsp dried shrimps
100g char siu
Sauce: (C)
3 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp oyster sauce
1/4 tsp salt
1.5 tbsp sugar
1 stalk scallion (white part)
3 slices of ginger
3/4 cup water
Instructions
1. Prepare the filling:
- Marinate shrimp briefly with salt and baking soda, rinse, and pat dry.
- Slice the Char Siu into small pieces.
- Soak dried shrimp for 10–15 minutes, then sauté lightly.
- Slice scallions as needed.
2. Make the sauce:
- Combine all sauce ingredients in a small pot.
- Simmer with scallion white part and ginger until slightly reduced.
- Strain and set aside.
3. Prepare the batter:
- Mix rice flour, wheat starch, salt, and water until smooth.
- Stir before each use, as starch may settle.
4. Steam the Cheung Fun:
- Grease a square cake pan or small steaming tray.
- Pour a thin layer of batter to cover the bottom.
- Add your filling of choice.
- Steam over high heat for 2 minutes or until translucent.
- Let cool for 1–2 minutes before rolling.
5. Roll and serve:
- Use a scraper to lift and roll the Cheung Fun.
- Place on a plate, cut into sections, drizzle with sauce, and top with fried shallots if desired.
Note
For large shrimp, steam separately and add after the wrapper is cooked to prevent tearing.
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
Today I’m showing you how to make Cheung Fun right in your own kitchen. These silky, soft rice noodle rolls are so much fun to make and taste amazing with shrimp, Char Siu, or scallions. I’ll take you step by step so you can roll them up just like in a dim sum restaurant.
You can grab the full recipe and all the details on my blog here: tasteasianfood.com/cheung-fun-recipe
How to make Char Siu: youtu.be/aIRjjdU8Mh8
#CheungFunRecipe #DimSumAtHome #HomemadeCheungFun
========================================
Recipe:
Batter: (A)
200g rice flour
40g wheat starch
1 tsp of salt
800 ml of water
Filling: (B)
800g shrimp, shelled
3 tbsp scallion, cut into small rings
2 tbsp dried shrimps
100g char siu
Sauce: (C)
3 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp oyster sauce
1/4 tsp salt
1.5 tbsp sugar
1 stalk scallion (white part)
3 slices of ginger
3/4 cup water
Instructions
1. Prepare the filling:
- Marinate shrimp briefly with salt and baking soda, rinse, and pat dry.
- Slice the Char Siu into small pieces.
- Soak dried shrimp for 10–15 minutes, then sauté lightly.
- Slice scallions as needed.
2. Make the sauce:
- Combine all sauce ingredients in a small pot.
- Simmer with scallion white part and ginger until slightly reduced.
- Strain and set aside.
3. Prepare the batter:
- Mix rice flour, wheat starch, salt, and water until smooth.
- Stir before each use, as starch may settle.
4. Steam the Cheung Fun:
- Grease a square cake pan or small steaming tray.
- Pour a thin layer of batter to cover the bottom.
- Add your filling of choice.
- Steam over high heat for 2 minutes or until translucent.
- Let cool for 1–2 minutes before rolling.
5. Roll and serve:
- Use a scraper to lift and roll the Cheung Fun.
- Place on a plate, cut into sections, drizzle with sauce, and top with fried shallots if desired.
Note
For large shrimp, steam separately and add after the wrapper is cooked to prevent tearing.
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
