Hi, Wally: a very good tutorial. Long ago , with my grandma, I made these in her home kitchen; then, growing up, life got busy, and didn't make any. Your casual approach conjured up old memories. My grandkids love steamed rice rolls I have rehearsed. Thank you for your pleasant presentation. And, it brings my family closer. G. Lim, san Francisco.
Skip the support rack, just float the Teflon cake pan on top of the boiling water. It will self level. After pouring the rice liquid in the pan you can gently tip the pan to manipulate the liquid to fill the pan evenly. I have used this method for years.
I tried both ways. I prefer and recommend steaming how Wally does it. When I put my cake pan on top of boiling water it cooked way too fast. And not sure how your rice rolls was even. Cause when water boils it moves around a lot causing one area to be thicker.
Thanks for the tips, this is my favorite dim sum, but during the pandemic I was so intimidated by other videos that showed crazy contraptions to make it that I never bothered trying, but your method seems far more doable
I’ve been craving this and I don’t live close to any great dim sum restaurants. Have to drive all the way to the city which isn’t my cup of tea. Will try this recipe looks simple! Thanks for sharing
Thanks Wally for posting this very simple home-friendly recipe. I gotta try this out! I'd never attempted because I couldn't locate "that cloth" anywhere. LOL!
You're welcome Susie! And also not practical to buy those cloths, just to make steamed rice rolls. Unless making it on a daily basis. Which I don't think anyone is going to do at home. So just easier to use whatever is on hand 😀
I love these rice rolls very much, thank you for the recipe. About the rice flour, that is regular rice flour and NOT glutinous rice flour, isn't it? Thanks!
Greeting from Germany! Just randomly found your vdo because today i was at chinese restaurant and i ordered this dish. It was so yummy and i wan to make it at home. Thank you for the recipe xx
Har Cheung fan was my favorite food as a child. When I go for dim sum with my family, they still always get one plate for the table, and one just for me.
I tried your Cheung Fun recipe and the result was fine. I'll make the wrap a bit thicker next time. I tried the other recipes of Cheung Fun but I failed. Thanks for the recipe.
Great step by step video and mouth watering cheung fun! What can we use to substitute wheat starch since my kids are on a gluten free diet? Also can you show us how to make beef cheung fun.
I have failed the two times I made these.. the noodle was Gritty... I have about every kind of rice flour there is... Mochiko.. reg rice flour.. glutinous rice flour.. sweet rice flour even medium grain rice flour I made myself.. also have a few starches, Tapioca, corn starch, potato Starch, bean Starch. Woo. It has to be that my ratio is off or not steam long enough... I will try again tho... someone's recipe has to work... Yhanks for sharing your recipe Wally... maybe this one will work for me. 😊👍
Don’t give up 😀 Did you use a kitchen scale? Sometimes measuring cups aren’t so accurate. Try the ingredients I mentioned 1. Rice Flour (non-glutinous) 2. Tapioca Starch 3. Wheat Starch (not wheat flour). Doing this for the first few times takes trial and error. Each mistake you make you will learn something to make it right 😄 Please let me know how it went ☺️
Hi Whally! I love this simple recipe and can't wait to make my own homemade Vegan Rice Rolls! Going to make with Vegan Fish balls, just like I use to buy it at the street venders of Chinatown before I became Vegan. Scallion & Vegan Mince meat also comes to mind!! This is so exciting!! Can you tell me if the Wheat Starch is absolutely necessary........taste and texture wise?
Hello Jade, how are you? No the wheat starch is not much noticeable because it is small amount. When I learned how to make this the original recipe used more wheat starch. But the rice noodle got too soft. I can see some prefer it that way though. 😀 Thank you for watching Jade if you have any questions do let me know 👍
Good point bro, okay from my experience the cloth method will provide a softer texture cause the steaming time is quicker. Not to say that steaming the batter on a plate or tray, like I did, yields harder texture . Mine came out soft, because I’ve made this many times I know the exact time to steam for doness. Everyone trying this for the first time will have to try a few times to figure out what works best with what they’re using.
Yes you can though rice flour has a lighter texture. You will notice a difference. If you do try let me know how yours turn out ✌️ Thanks for watching and commenting.
@@WallyCooksEverything I tried it tonight and I substituted 120 g of rice flour with 100 g of wheat flour and 20 g of glutinous rice flour. Then I used the rest of your ingredients. It turned out great.
Heyya !).. I have a question... I have everything here to make this except wheat Starch.. is there another name for this ?? I can't find it anywhere... is there a substitute for wheat starch ??) Qestion 2... in another vudeo... you used a dark soy sauce that was super thick.. I've looked for that aslo.. just wondering if it was actually An Oyster sauce.. or maybe certain Brand you are using for dark soy sauce.. thanks 😊
Hello! I'm here for you! 1) You can use cornstarch. I should've mentioned it cause I know wheat starch could be tricky to locate. 2) The dark soy sauce I use is a Thai brand. It is certainly not as thick as oyster sauce. Could just be a trick of the camera 🤣 So the dark soy sauce brand I use is called Healthy Boy black soy sauce. The label is a dark orange color. Good luck and have fun cooking! 😁
Later side note.. I now have the Black Soy Sauce !!)... also... I now have a gas stove and ditched the electric so. Now I can cook at least a little better.. im cooking w fire yall !!)P. 😆 My neck may be out.. but a gramma has still got to eat.. hahaha.. im.dancin Wally.. well. Thanks to your videos anyway. It's a wonderful distraction from the pain.. 🥰👍👍👍👍👍👍
Hello I used a Thai light soy sauce. And when I mean light I do not mean low sodium. Don’t worry about brand. Just look for thin or light soy sauce and you’ll be okay 👍 Thanks for watching and commenting. Have fun cooking 😀
@@WallyCooksEverything Thank you for your reply and video! I’m based in Thailand and did try to make this, following your recipe, which turned out great. I just thought my sauce could use a bit of tweaking to make it even better. Thank you again!
😀 Hi Nancy, if the mixture is really thick than sounds like you used Glutinous Rice Flour, which is used to make mochi. Make sure the package says Rice Flour only. If you have any more questions to make this you know how to reach me 😆
😃 Hi Nancy, if it’s still paste-like I can only guess not cooked enough. Could be steam not hot enough. In that case just steam a little longer. Also could be added in too much of the mixture. I recommend just adding a little first and check how fast it cooks. The first time making this involves a bit of trial and error. But you will get it right 😃
Hello Angela 😃 Tapioca starch will work but if can’t find that cornflour will work fine. Yeah you know I had a difficult time finding wheat starch here as well.
@@WallyCooksEverything thank you so much! So I can use 20 g of tapioca starch (instead of 10 g tapioca and 10 g wheat starch), correct? I am so excited to try this recipe as cheung fun is one of my favourites along with lo bak gow♥ Again, thank you!
Thank you so much for your teaching. Great recipe. I also love this video th-cam.com/video/eQCYIr2HJdM/w-d-xo.html which tells all kinds of different flours.
I find it weird when people praise their own work..imagine me as an artist making a painting and telling people it's so beautiful...writing a poem and saying it's so beautiful...it's just weird. I think we do the best we can and we can tell ourselves good job that's so awesome but don't tell people how beautiful your work is...makes no sense...You say things like aw I love this, I need to eat this...to me that looks yummy...Is it just me or this look pretty good. Stuff like that..it's beautiful...that you say when you like someone's work, not your own. Try it with anything else, any form of art or creative work and it will sound pretty weird, that's because it is weird. Look at me singing everybody... it's just beautiful! 🤪 Nope.
@@WallyCooksEverything Awesome! I design custom kitchens for a living so that’s why I commented. Your videos are great, I’m a pretty accomplished cook, my wife is Cantonese and her father was a chef so I really appreciate the authenticity of your recipes and how you make them accessible to everyone. P.S. Wally I just cooked your version of salt and pepper pork chops last week and they came out amazing! Wok on!
@@johnweimer3249 😃 Thanks for the kind words. I’m thinking about redesigning my kitchen, maybe next year. Not sure if break down existing one or make one outside. Modern Thai house kitchens are small. I look like I’m cooking out of a Swedish prison cell 😂 Thank you for watching my videos, I appreciate it 👍
![[English Sub] Shrimp Cheung Fun | 鮮蝦韭黃腸粉](http://i.ytimg.com/vi/KFY243d3nmI/mqdefault.jpg)
Next time I'll make cheung fun with beef but I have to make dim sum beef balls first. Cause it's the same beef that goes into a steamed rice roll.
⁰
Hi, Wally: a very good tutorial. Long ago , with my grandma, I made these in her home kitchen; then, growing up, life got busy, and didn't make any. Your casual approach conjured up old memories. My grandkids love steamed rice rolls I have rehearsed. Thank you for your pleasant presentation. And, it brings my family closer. G. Lim, san Francisco.
Skip the support rack, just float the Teflon cake pan on top of the boiling water. It will self level. After pouring the rice liquid in the pan you can gently tip the pan to manipulate the liquid to fill the pan evenly. I have used this method for years.
Great tip!!! thanks!
That’s fantastic advice - thanks!
I tried both ways. I prefer and recommend steaming how Wally does it. When I put my cake pan on top of boiling water it cooked way too fast. And not sure how your rice rolls was even. Cause when water boils it moves around a lot causing one area to be thicker.
Hi! I tried your recipe and it works! I use the dinner plate and turned out delicious. The oil in the batter made it soft. Thank you!
OMG WALLY IT TASTES SO GOOD AND WORKS SO WELL!!!! THANKS FOR THIS
I did nothing 😀. You did the cooking so credits all yours bro 👍
Thank you for the inspiration! Looks easier than other professional videos. Clear demo & explanations!
And thank you for watching and commenting Jeanne 😃
@@WallyCooksEverything thank you I appreciate you 🙏❤😘
Thanks for the tips, this is my favorite dim sum, but during the pandemic I was so intimidated by other videos that showed crazy contraptions to make it that I never bothered trying, but your method seems far more doable
I’ve been craving this and I don’t live close to any great dim sum restaurants. Have to drive all the way to the city which isn’t my cup of tea. Will try this recipe looks simple! Thanks for sharing
Yummy! Thank you!
Thank you so much for sharing all your techniques and talents to make amazing steamed rice rolls 👍👍👌👌👏💯😍
And thank you for watching and commenting 😀
Thank you. Very practical. Will try it. 😊
That looks delicious and very silky. I saw another video before this but this looks a lot nicer!
Thanks Wally for showing how to make this recipe. This is one of my favorite dim sum😋
You're welcome Josie! Thank you for watching and commenting 😆
Thanks for sharing this recipe Wally🌈
Wow you doing great Uncle, looks amazing, can’t wait to make it !!!
Thanks Ivan! 😀👍
Omg this is brilliant. I love dim sum and love these rice rolls. Now I can make it home too.
I would never use a cloth, a dinner plate is a great idea. Thank you .
Thanks for sharing 👍
I’m going to try this. Looks great! 🥳
Thanks Wally for posting this very simple home-friendly recipe. I gotta try this out! I'd never attempted because I couldn't locate "that cloth" anywhere. LOL!
You're welcome Susie! And also not practical to buy those cloths, just to make steamed rice rolls. Unless making it on a daily basis. Which I don't think anyone is going to do at home. So just easier to use whatever is on hand 😀
You are good teacher!
Thank you for sharing.
Great video. Thanks for sharing...
Thank you for sharing Mr cook.
From: Myanmar.
My fav noodles in Guangdong!
Wow!! Looks delicious I can't wait to try it 😊
Hi Thanks for sharing your recipe yummy yummy 😊😊👍
Awesome Teacher👍🙏
I love these rice rolls very much, thank you for the recipe. About the rice flour, that is regular rice flour and NOT glutinous rice flour, isn't it? Thanks!
Hello 😀 ONLY regular rice flour. Thank you for watching and commenting 👍
@@WallyCooksEverything Thank you for the reply. Your channel is awesome!
Looks so good! 👍🏻
Work well microwaved. Thats how i do mine.
Thank you!!! 💓👌
You're welcome 😊
Looks really yummy. Your explanation is very clear n u make it look so easy
Thanks. I ll definitely try it.
Greeting from Germany! Just randomly found your vdo because today i was at chinese restaurant and i ordered this dish. It was so yummy and i wan to make it at home. Thank you for the recipe xx
Har Cheung fan was my favorite food as a child. When I go for dim sum with my family, they still always get one plate for the table, and one just for me.
Hi Jeffrey! So lucky, you must've done really well at school 😀 to get the royal treatment 👍 just kidding 😆
@@WallyCooksEverything Hahah :). I think mango pudding was saved for academic achievement.
Lol the Asian struggle is alive and well 😄 Take care and thanks for watching!
I tried your Cheung Fun recipe and the result was fine. I'll make the wrap a bit thicker next time. I tried the other recipes of Cheung Fun but I failed. Thanks for the recipe.
Hi Emy thank you for coming back and leaving a comment 😀
yess agree,,simple
Excellent
Thank you so much 😀
Great! I have bought a home steamer for Cheung Fun, more convenient.
Cool! Have fun with it 😀
THANKS WALLY. I like all the dim sum recipes. And everything else tol Im cooking the Wat Dan Oyok Fan for dinner later tonite
You're welcome! Have fun cooking 😀
Wally my hero
Thank you! 😃
I love it
Thank you for shareing its very easy🤩
Hello Lenore, thank you for watching and commenting! 😀
Great step by step video and mouth watering cheung fun! What can we use to substitute wheat starch since my kids are on a gluten free diet? Also can you show us how to make beef cheung fun.
Hello 😃 You can use potato starch. Thank you for watching and commenting. Let me know if you’ve got other questions 😀
Thank ypu Sir!!
What a reasonable teaching method....sort of a Chinese Julia Child!
Thanks! You know my voice can get quite high so I’m flattered 😆 Thank you for watching, take care and stay healthy 😀
👍great 😋!
Thank you 😋
Awesome. Now will someone please get this man a shim! :)
Finally got one Denny 😂
@@WallyCooksEverything fabulous!...I'll be using my own recipe garnered from like 12 vids..but your technique. I miss that stuff
CHUNG VUI:
120g (1 chén) Bột gạo
10g (1 muỗng canh) Tinh bột sắn
10g (1 muỗng canh) Tinh bột mì
1/2 thìa cà phê muối
500ml (2 cốc) Nước ở nhiệt độ phòng
1 muỗng canh dầu ăn
New subscriber here… from LA California
Hello Lulu from California ❤️ Thank you so much for your support 😃
great video.
Thank you fellow New Yorker 😀🗽
1 cup is not 120 g, and that 120 g of rice flour seems to be a lot more than 120 g. Could it be oz?
Hello Tang, for accurate measurements I recommend using a digital kitchen scale. It’ll make measuring ingredients a whole lot easier 🙏
I have failed the two times I made these.. the noodle was Gritty... I have about every kind of rice flour there is... Mochiko.. reg rice flour.. glutinous rice flour.. sweet rice flour even medium grain rice flour I made myself.. also have a few starches, Tapioca, corn starch, potato Starch, bean Starch. Woo. It has to be that my ratio is off or not steam long enough... I will try again tho... someone's recipe has to work... Yhanks for sharing your recipe Wally... maybe this one will work for me. 😊👍
Don’t give up 😀 Did you use a kitchen scale? Sometimes measuring cups aren’t so accurate. Try the ingredients I mentioned 1. Rice Flour (non-glutinous) 2. Tapioca Starch 3. Wheat Starch (not wheat flour). Doing this for the first few times takes trial and error. Each mistake you make you will learn something to make it right 😄 Please let me know how it went ☺️
you can go to Chinese Supermarket to buy (flour for wet rice paper) . then you don't need to buy any other flour
Hi Whally! I love this simple recipe and can't wait to make my own homemade Vegan Rice Rolls! Going to make with Vegan Fish balls, just like I use to buy it at the street venders of Chinatown before I became Vegan. Scallion & Vegan Mince meat also comes to mind!! This is so exciting!! Can you tell me if the Wheat Starch is absolutely necessary........taste and texture wise?
Hello Jade, how are you? No the wheat starch is not much noticeable because it is small amount. When I learned how to make this the original recipe used more wheat starch. But the rice noodle got too soft. I can see some prefer it that way though. 😀 Thank you for watching Jade if you have any questions do let me know 👍
@@WallyCooksEverything thank you for answering my question. will let you know if I run into problems, thanks!
Delicia total gracias
Hey wally, looks good, but what's the texture like? It's super hard to make it soft
Good point bro, okay from my experience the cloth method will provide a softer texture cause the steaming time is quicker. Not to say that steaming the batter on a plate or tray, like I did, yields harder texture . Mine came out soft, because I’ve made this many times I know the exact time to steam for doness. Everyone trying this for the first time will have to try a few times to figure out what works best with what they’re using.
Somebody please tell me what substitute for wheat starch? Thank you
Hello 😃 You can try cornstarch 👍
Can I use wheat flour instead of rice flour? TFS
Yes you can though rice flour has a lighter texture. You will notice a difference. If you do try let me know how yours turn out ✌️ Thanks for watching and commenting.
@@WallyCooksEverything I tried it tonight and I substituted 120 g of rice flour with 100 g of wheat flour and 20 g of glutinous rice flour. Then I used the rest of your ingredients. It turned out great.
Awesome! I’m so happy you tried it out. I’m even happier you’re satisfied with it ❤️
maybe zoom out the screen for the whole picture yes ??
Can I use sweet potatoes starch (thin or thick) to substitute the corn starch or the tapioca starch?
Hi Selena, sorry for late reply. I think it should be okay 👍 Thank you for watching and commenting 😀
💜💜💜👍👍👍👍
Heyya !).. I have a question... I have everything here to make this except wheat Starch.. is there another name for this ?? I can't find it anywhere... is there a substitute for wheat starch ??)
Qestion 2... in another vudeo... you used a dark soy sauce that was super thick.. I've looked for that aslo.. just wondering if it was actually An Oyster sauce.. or maybe certain Brand you are using for dark soy sauce.. thanks 😊
Hello! I'm here for you! 1) You can use cornstarch. I should've mentioned it cause I know wheat starch could be tricky to locate. 2) The dark soy sauce I use is a Thai brand. It is certainly not as thick as oyster sauce. Could just be a trick of the camera 🤣 So the dark soy sauce brand I use is called Healthy Boy black soy sauce. The label is a dark orange color. Good luck and have fun cooking! 😁
@@WallyCooksEverything thanks a million.. I will make a note and try to find it .. 😉👌
Later side note.. I now have the Black Soy Sauce !!)... also... I now have a gas stove and ditched the electric so. Now I can cook at least a little better.. im cooking w fire yall !!)P. 😆
My neck may be out.. but a gramma has still got to eat.. hahaha.. im.dancin Wally.. well. Thanks to your videos anyway. It's a wonderful distraction from the pain.. 🥰👍👍👍👍👍👍
Which brand of light soy sauce did you use?
Hello I used a Thai light soy sauce. And when I mean light I do not mean low sodium. Don’t worry about brand. Just look for thin or light soy sauce and you’ll be okay 👍 Thanks for watching and commenting. Have fun cooking 😀
@@WallyCooksEverything Thank you for your reply and video! I’m based in Thailand and did try to make this, following your recipe, which turned out great. I just thought my sauce could use a bit of tweaking to make it even better. Thank you again!
I tried this and my mixture is really thick are you sure you used 1 tbsp tapioca?🥲
😀 Hi Nancy, if the mixture is really thick than sounds like you used Glutinous Rice Flour, which is used to make mochi. Make sure the package says Rice Flour only. If you have any more questions to make this you know how to reach me 😆
@@WallyCooksEverything oh my gosh , I tried it three times thinking I was crazy! I will try it again tomorrow haha, Thankyou 😁
😃 Hi Nancy, if it’s still paste-like I can only guess not cooked enough. Could be steam not hot enough. In that case just steam a little longer. Also could be added in too much of the mixture. I recommend just adding a little first and check how fast it cooks. The first time making this involves a bit of trial and error. But you will get it right 😃
If no have wheat starch it is ok.
Hi Zoe 😃 It’s not a big problem. But I should add cornflour in place.
What kind of rice is it? Is it Sticky rice?
Hi Vidya, it is regular rice flour 👍
Thank you for the recipe!
BTW, I couldn't get wheat starch... Is there anything else I can use instead?
Hello Angela 😃 Tapioca starch will work but if can’t find that cornflour will work fine. Yeah you know I had a difficult time finding wheat starch here as well.
@@WallyCooksEverything thank you so much! So I can use 20 g of tapioca starch (instead of 10 g tapioca and 10 g wheat starch), correct? I am so excited to try this recipe as cheung fun is one of my favourites along with lo bak gow♥ Again, thank you!
Hi Angela yes should be fine 😃 Good luck and have fun making this 😃
@@WallyCooksEverything thank you!
Is that a pancake?
Hello, in a way it is a variation of savory pancake 👍
2:45,
Thank you so much for your teaching. Great recipe. I also love this video th-cam.com/video/eQCYIr2HJdM/w-d-xo.html which tells all kinds of different flours.
hei host new bie here
I find it weird when people praise their own work..imagine me as an artist making a painting and telling people it's so beautiful...writing a poem and saying it's so beautiful...it's just weird. I think we do the best we can and we can tell ourselves good job that's so awesome but don't tell people how beautiful your work is...makes no sense...You say things like aw I love this, I need to eat this...to me that looks yummy...Is it just me or this look pretty good. Stuff like that..it's beautiful...that you say when you like someone's work, not your own. Try it with anything else, any form of art or creative work and it will sound pretty weird, that's because it is weird. Look at me singing everybody... it's just beautiful! 🤪 Nope.
I love your videos but dude level your stove it’s not hard.
Hey John 😃 How’s it going? I fixed it already 😂 Never a big issue for me before which is why left it alone 👍
@@WallyCooksEverything Awesome! I design custom kitchens for a living so that’s why I commented. Your videos are great, I’m a pretty accomplished cook, my wife is Cantonese and her father was a chef so I really appreciate the authenticity of your recipes and how you make them accessible to everyone. P.S. Wally I just cooked your version of salt and pepper pork chops last week and they came out amazing! Wok on!
@@johnweimer3249 😃 Thanks for the kind words. I’m thinking about redesigning my kitchen, maybe next year. Not sure if break down existing one or make one outside. Modern Thai house kitchens are small. I look like I’m cooking out of a Swedish prison cell 😂 Thank you for watching my videos, I appreciate it 👍
The sordid end gradually slap because colt pathomorphologically detect times a reflective cherries. abrasive, illustrious supermarket
i'm right there with you!
Just use a silicon mat or parchment paper to roll...sheesh