@@spicenpans Hello, thank you for the recipes. What is the size/ measurements for the stainless steel tray that you used? And what size is the wok you used? Thanks.
I had this when I was in China on a school exchange six years ago. We ate this at the school cafeteria for breakfast and I instantly fell in love with this dish! Now I can finally try to make it myself
I made this today. This is my first time doing this and I am so happy with the results! The sauce is just right and the steamed rice rolls turned out perfect. My children loved it. Now I can make it as often as I like. Thank you so much!
I just made this and it's soooo yummy! I added shrimps and my kids says it's the best dim sum ever! I can't believe I never tried making this before. Thanks for sharing your recipes!
Oh i miss chinese food so much! Gonna have to order one of those trays😍 Im not even 1/4 Chinese because my grandma was also already mixed but the Cantonese Food Tradition definitely was passed on. 😂 Greetings from Switzerland!
Thanks for the sauce recipe. The rice noodles can also be made in a microwave using a similar shaped non-metallic container. It's been a while since I've done it but start with 30 seconds on High and move up in 10 second increments until you get the result you want.
@@njoy2721 Shouldn't need to. If the edges become hard and chewy it means the cooking time is too long. Some experimentation required depending on your microwave, container size etc. The good thing is that you can eat your failures!
I make mine in similar way except that I use ‘floating-on-water method’ instead of the pan sitting on a rack. I find it the best way to level the pan. Thanks for your cheung fun recipe!
I usually make 50 rice rolls at a time using two steaming pots and four pans. Placing the and on cold water after they are cooked just speeds up the process. While two pans are in the steamer, i roll up the other two they have cooled and the empty pan is ready to go for the next round.
im hlf chinese. i grew up wt many old chinese cuisines. i like yr channel, it does bring some memories of my childhood food😄. i like chinese food. i also like Arabic food. Malay und Indian food are nice too. Malaysian are lucky tribes, for all Malaysian take care of yr beautiful cultures. you are the only country i know on earth tat i travelled with unending find.
Great Recipe so easy to make, I removed the Water from the Pan by pouring the Water into a corner and soaking it up with Paper Kitchen Towel then folded the outer over the filling as you’ve shown.
Oh my goodness, this is amazing! I kept worrying on how to make it because I saw some tutorials use a cotton cloth and I didn't know which to buy, but you used a tray and that is genius!
Use a non-stick Teflon round baking pan ( spray it with Pam) and place it directly on top of the boiling water (no steaming rack required). When it is heated up, add the liquid flour mixture and manipulate the pan to evenly distribute the flour mixture to cover the pan. Cover and steam until it sets and add toppings. I make bbq pork with green onions or just small cooked shrimp.
I like your video because I had been talking about chee cheong fun a few days ago. I guess Google heard me and your video popped up. Thanks for posting - I’m sure going to try it! Best of all I enjoyed your accent because I’m an old Singaporean living in the US and it’s good to hear it again. Of course, you might be from Malaysia, but that’s fine too! Happy makan-makan! 👍🏻
My cantonese bf introduced me to this dish and I instantly fell in love with it. But it is so overpriced here in india. Can't believe it is so easy to make. Gonna make these tomorrow itself !
So amazing! They it looks so delicious! I want to make these rolls so badly. They're my favorite! Thank you for sharing! Please continue to create and share many blessings and positive vibes and energy!
Excellent video! I'm inspired to try making these ... always have them at dim sum but they seem so complicated with all the steaming. Thank you Roland!
Wow I am so glad I found your channel. I am a singapore girl living in Sapporo for so long that I miss singapore food so much. I cannot find so many of the ingredients to make myself …here the only Singaporean restaurant DOES NOT FOLLOW THE SAME S`pore taste at all and as a result if ever I try the sing restaurants here,..…I end up wanting to go back to spore for REAL Singy food.coz the taste is ABSOLUTELY DIFFERENT!!!! .it’s difficult now coz of thenPandemic!!@@!! BUT now thanks to you… maybe I can have some cheechiong fun tomorrow? YUMMY!!!
Thanks for sharing this. My grandmother used to make this at home and she used non-stick baking pans. Worked well then so that would be an alternative to the oiled steaming pan used.
Hi, I steamed the batter for around 1.5min as it not cooked thoroughly, but it cracked from 1min onward. I had to put oil in the batter to prevent cracking and lower the heat. How long do you let it cool before rolling, i waited for 2 mins to cool and still have trouble rolling. please advise
Thank you, I’m very happy as I can make these gluten free, no wheat flour 😊 I just need to use GF corn flour, and GF soy sauce. As I have celiac disease, so happy I can make these. They look delicious.
Hi, thank you for your nice recipe. Can you tell us what brand of your soya sauce are you using for this recipe? If can, can you show the picture of the soya sauce bottle in your video also for us easy to buy the same. Thank you !
Hi just wondering if the 1.5cups water is equivalent to 250ml (1cup) plus another 125ml (0.5cup)? The liquid seems too much compared to the amount of water used in your video. It seem to cause mashed texture...help?
I plan to try this recipe today with 16-20 count per pound shrimp. I will be cooking shrimp in a sauté pan. However, can I cook the shrimp with the rice rolls as they steam? If so, should the shrimp be cut smaller and will it cook in the 3-5 minutes as required for the rice rolls? Thank you
Thank you! I can't wait to make some, missing my childhood.... By the way, your recipe doesn't call for cooling down the cheung fun before removing from the tray, unlike some others I've seen; is that right?
Thanks for sharing this recipe, always wanted to make it but was doubtful of the outcome. Now am a bit more confident to try it. Love all the recipes you post.
In New Zealand, we are officially in lockdown Omg, you are a LIFESAVER!! Being in quarantine, it makes me miss Yum Cha food 😭 I love it when it’s filled with shrimp
Hello! Where did you buy the concentrated chicken stock? Thank you. Vietnamese food has a dish very similar to this. I think a lot of Vietnamese food originated from China.
I love this and you made it look easy. Thanks for the recipe which i tried. The sauce is the best! Thanks for sharing your recipe and giving very clear instructions!
Hi Roland. We love this recipe. As there is only my hubby and I, I use half the measurement of the receipe. But after steaming for 1 minute, I removed and tried to roll it but it hardened very fast n broke when I tried to fold it. Can pls tell me where I went wrong. Tks. Nancy
![Tasty Dim Sum Steamed Rice Roll with Shrimp [ANYONE Can Make at Home]](http://i.ytimg.com/vi/AELb3NwB-fQ/mqdefault.jpg)
I already try it it was super delicious !
Happy that you enjoyed it. Thank you so much for using our recipe 🤓🤓
@@spicenpans no problem
@@spicenpans uncle can i ask you? hm...can i change that corn starch using tangmien flour???
@@spicenpans Hello, thank you for the recipes. What is the size/ measurements for the stainless steel tray that you used? And what size is the wok you used? Thanks.
hyy can you give me recipe the beef one
I had this when I was in China on a school exchange six years ago. We ate this at the school cafeteria for breakfast and I instantly fell in love with this dish! Now I can finally try to make it myself
Happy cooking! Hope you’ll enjoy this:-)
I made this today. This is my first time doing this and I am so happy with the results! The sauce is just right and the steamed rice rolls turned out perfect. My children loved it. Now I can make it as often as I like. Thank you so much!
I just made this and it's soooo yummy! I added shrimps and my kids says it's the best dim sum ever! I can't believe I never tried making this before. Thanks for sharing your recipes!
Thank you, your direction is the most quick, direct “clear & detail”! Thank you!
Thank you so much. Stay safe!
i agree, ive seen other videos about this and they are overly complicated.
my friend tried rick rolling us but he accidentally typed "-play riceroll" instead of "-play rickroll" and then this popped up lol
Haha what a wonderful accident 👍👍👍
lol I'm his friend and i was there and we laugh so much.
@@Hoseoi yea lol
@@Hoseoi hahaha
😂😂😂
Prawn Chung fun is my absolute favourite dish in the world! Absolutely heaven, I eat like 3 plates whenever I have a dim sum lol
Oh i miss chinese food so much! Gonna have to order one of those trays😍
Im not even 1/4 Chinese because my grandma was also already mixed but the Cantonese Food Tradition definitely was passed on. 😂
Greetings from Switzerland!
Thanks for the sauce recipe. The rice noodles can also be made in a microwave using a similar shaped non-metallic container. It's been a while since I've done it but start with 30 seconds on High and move up in 10 second increments until you get the result you want.
Awesome! Thank you so much, FarHorizons for sharing your useful tips. They are great! 👍🏻👍🏻👍🏻
Does this work?! Is the texture the same?
@@njoy2721 The texture seems to be the same but I've never done a side-by-side comparison to see if there are any differences.
@@farhorizons3901 great to hear this works! Did you have to add any additional water?
@@njoy2721 Shouldn't need to. If the edges become hard and chewy it means the cooking time is too long. Some experimentation required depending on your microwave, container size etc. The good thing is that you can eat your failures!
I make mine in similar way except that I use ‘floating-on-water method’ instead of the pan sitting on a rack. I find it the best way to level the pan.
Thanks for your cheung fun recipe!
I usually make 50 rice rolls at a time using two steaming pots and four pans. Placing the and on cold water after they are cooked just speeds up the process. While two pans are in the steamer, i roll up the other two they have cooled and the empty pan is ready to go for the next round.
I see. Wow. You’re a rice roll master!! 👍🏻👍🏻👍🏻
I lived in Hong Kong for nearly two years. I miss it so much. And I miss the Cantonese food. Thank you very much for the awesome video!
im hlf chinese. i grew up wt many old chinese cuisines. i like yr channel, it does bring some memories of my childhood food😄.
i like chinese food. i also like Arabic food. Malay und Indian food are nice too.
Malaysian are lucky tribes, for all Malaysian take care of yr beautiful cultures. you are the only country i know on earth tat i travelled with unending find.
BEEN LOOKING FOR A TRUE RECIPE FOR THIS STUFF SINCE 1980. YOU DA MAN
I just had this for the first time yesterday at a dim sum restaurant and I fell in love! So delish! Thank you for this video!
Great Recipe so easy to make, I removed the Water from the Pan by pouring the Water into a corner and soaking it up with Paper Kitchen Towel then folded the outer over the filling as you’ve shown.
I looks easy and affordable. I'm gonna try this sometime! Thank you for the instructions. 👍👏
You’re most welcome. Happy cooking, JYH2154 🙏🙏
Oh my goodness, this is amazing! I kept worrying on how to make it because I saw some tutorials use a cotton cloth and I didn't know which to buy, but you used a tray and that is genius!
Use a non-stick Teflon round baking pan ( spray it with Pam) and place it directly on top of the boiling water (no steaming rack required). When it is heated up, add the liquid flour mixture and manipulate the pan to evenly distribute the flour mixture to cover the pan. Cover and steam until it sets and add toppings. I make bbq pork with green onions or just small cooked shrimp.
Awesome. Thanks for sharing your tips. :)
Great ! Thank you for sharing this tip...😍
I like your video because I had been talking about chee cheong fun a few days ago. I guess Google heard me and your video popped up. Thanks for posting - I’m sure going to try it! Best of all I enjoyed your accent because I’m an old Singaporean living in the US and it’s good to hear it again. Of course, you might be from Malaysia, but that’s fine too! Happy makan-makan! 👍🏻
Thank you Sir Roland your program is the best. Explanation of all dishes are very clearly stated .Amazing
I love these rice rolls but had no idea how to make them. You made it so easy and simple for us. Thank you chef!!
Thank you for sharing your very workable style of cooking.
My cantonese bf introduced me to this dish and I instantly fell in love with it. But it is so overpriced here in india. Can't believe it is so easy to make. Gonna make these tomorrow itself !
I can't wait to make these! One of my favorite dim sum dishes.😍
Happy cooking, case1962 🤓🤓
I live in Europe, your recipe helps me to food MY FOOD where I am far from home, many thanks
You're most welcome, J pixi. Glad that we can do something to help you out :)) Happy cooking!
Thank you so much for the recipe.Your instruction is very clear and precise.l am going to try it .Thanks again.
So amazing! They it looks so delicious! I want to make these rolls so badly. They're my favorite! Thank you for sharing! Please continue to create and share many blessings and positive vibes and energy!
I tried this in Malaysia and oh God it tastes so nice.. glad I have a simple recipe now.
Awesome! Glad that it worked well for you 👍👍👍 thank you so much for using our recipe
Hi can you catalogue the dishes so it’s easier to search the dishes I want to try making. So far I enjoyed the recipes you shared. Thank you.
Wow Rolland you’re really wonderful. Love this Chee Cheong Fun 👍🤣 even my grandkids love ❤️ it. Fantastic 🌹
Thank you so much, Margaret :)) Happy cooking!
I love chee cheong fan. Will cook it with dried shrimp. TQ for the recipe.
You’re most welcome. Happy cooking Ravi 🙏🙏🙏
Thank you for sharing.
Directions in English very helpful.
Interesting dish
Look very easy ... U r Wonderful to show a different way to cook this rice roll... which i can make this for my allergy children @ home.
Thank you so much too, 鳳叶 hope your children will enjoy this 🤓🤓🤓
Excellent video! I'm inspired to try making these ... always have them at dim sum but they seem so complicated with all the steaming. Thank you Roland!
You're most welcome, Sammi. Happy cooking! :)))
Chee Cheong Fun was one of my most favourite childhood foods
Nice! What are your other favourites? Let us try to make one for you - on youtube 🤓🤓
Genius! I never knew it was this easy! Am going to try it! Thanks for sharing!
Happy cooking, Amy! 🤓
Ladies and gentlemen this is how we do it ,love it ♨️♨️♨️
Wow I am so glad I found your channel. I am a singapore girl living in Sapporo for so long that I miss singapore food so much. I cannot find so many of the ingredients to make myself …here the only Singaporean restaurant DOES NOT FOLLOW THE SAME S`pore taste at all and as a result if ever I try the sing restaurants here,..…I end up wanting to go back to spore for REAL Singy food.coz the taste is ABSOLUTELY DIFFERENT!!!!
.it’s difficult now coz of thenPandemic!!@@!! BUT now thanks to you… maybe I can have some cheechiong fun tomorrow? YUMMY!!!
Yumyum! I miss Hong Kong!
Thanks for sharing this. My grandmother used to make this at home and she used non-stick baking pans. Worked well then so that would be an alternative to the oiled steaming pan used.
Awesome idea. Thank you so much for sharing your grandma's trick. Super good.
Hi, I steamed the batter for around 1.5min as it not cooked thoroughly, but it cracked from 1min onward. I had to put oil in the batter to prevent cracking and lower the heat. How long do you let it cool before rolling, i waited for 2 mins to cool and still have trouble rolling. please advise
A great and simple recipe with clear instruction.
Thank you, I’m very happy as I can make these gluten free, no wheat flour 😊 I just need to use GF corn flour, and GF soy sauce. As I have celiac disease, so happy I can make these. They look delicious.
Great instruction detail.and easy to follow
LOL At the beginning of the video, I thought you said, "Welcome to spicy pants." Made me spit out my coffee. Great info. Thanks for your videos.
Hehe. Sorry for causing a mess. Thanks so much for watching our video 🤓
Thank You for very simple and easy recipe.. Also Thank You for sharing it 👋😀👋
You’re most welcome, Tammy. Happy cooking! 🤓
I will try this, thanks 🇹🇴🇹🇴
This came out amazing. I had glutious rice flour which I think is wrong type but still came out well. Thankyou!
Hi, thank you for your nice recipe. Can you tell us what brand of your soya sauce are you using for this recipe? If can, can you show the picture of the soya sauce bottle in your video also for us easy to buy the same. Thank you !
My favourite . After watching your video, i want to try to cook it by myself
Happy cooking! Just take note that you’ll need a few tries before you can succeed. Don’t give up.
The easiest and fastest recipe for this favorit dish! Thank you Sir 🙏
Does Mochiko Gluentous rice flour work. Or regular Rice flour is what is needed ?? I have both... Thank You for sharing your recipe 👍 😊✌
I LOVE this dish, and I really appreciate your super clear instructions. I will try to make this today. THANK YOU FOR SHARING!
I tried many times...finally successful!
Hi just wondering if the 1.5cups water is equivalent to 250ml (1cup) plus another 125ml (0.5cup)? The liquid seems too much compared to the amount of water used in your video. It seem to cause mashed texture...help?
Brilliant.. Thanks for sharing the recipe. I love cheong fun with shrimp. Yuuummm
Amazing recipe! I got mind blowing results, thank you so much❤❤
I plan to try this recipe today with 16-20 count per pound shrimp. I will be cooking shrimp in a sauté pan. However, can I cook the shrimp with the rice rolls as they steam? If so, should the shrimp be cut smaller and will it cook in the 3-5 minutes as required for the rice rolls?
Thank you
Thank you! I can't wait to make some, missing my childhood.... By the way, your recipe doesn't call for cooling down the cheung fun before removing from the tray, unlike some others I've seen; is that right?
One of my fav dishes at my fav asian restaurant..thanks chef for sharing ...will try and share my thoughts.
You are the genius. You made it look so simple. I can imagine how soft and silly the ccf is. Thank you for making this video
Thanks for sharing this recipe, always wanted to make it but was doubtful of the outcome. Now am a bit more confident to try it. Love all the recipes you post.
I already try.. super easy, silky and yummy. Thanks for the recipe..
Looks easier than I thought. Gotta try it, thanks.
Happy cooking, CY 🤓🤓🤓🙏
Looks delicious. Is it possible to use normal flour instead of rice flour?
Looks yummy 😋 can we freeze them?
In New Zealand, we are officially in lockdown
Omg, you are a LIFESAVER!!
Being in quarantine, it makes me miss Yum Cha food 😭
I love it when it’s filled with shrimp
Uncle, which brand light soya sauce did you use please ?
Hello! Where did you buy the concentrated chicken stock? Thank you. Vietnamese food has a dish very similar to this. I think a lot of Vietnamese food originated from China.
I love this and you made it look easy. Thanks for the recipe which i tried. The sauce is the best!
Thanks for sharing your recipe and giving very clear instructions!
Smart food, delicious,simple,good and health food
Great video !! May I know what kind of rice flour? 沾米粉？糯米粉？Thanks
i love this! if I do try with beef, should be beef be pre-cook or should it be cook during the same time as steaming the rice roll?
And what's the clamp called and where I can buy one?
Delicious. My all time fav since childhood in Singapore
Thank you so much, Josephine :))
can I replace the corn flour with tapioca flour?? Thank you
Hi Chef, do we have to use chicken stock or can we use something else instead? Do the restaurants always use chicken stock?
Beautiful recipe thank you so much 😊 I’m celiac so I can now make these GF. I exited I haven’t been able to have this dish for years,
How long can you keep the sauce for? And if so, how do you store? Thank you
You make it look so simple
Thanks Rolland, l made and grandkids love it. 👍. How to add anything to make the rice roll abit thicker not so soft. Thanks.
Thank you so much Margaret for using our recipe. Glad to know that your grandkids loved it. Let me check with Roland after I see him later today :)
Thank you so much! My daughter loves this with shrimp fillings.
Happy cooking, Connie :))
Wow! Thats how its made! Always had it in restaurants but never knew uou could make it at home!
I love Cheung fun in dim sum. I’m tempted to try making it after your excellent explanation. Thanks lovely Roland x from Brighton uk x
Hi Roland. We love this recipe. As there is only my hubby and I, I use half the measurement of the receipe. But after steaming for 1 minute, I removed and tried to roll it but it hardened very fast n broke when I tried to fold it. Can pls tell me where I went wrong. Tks. Nancy
So simple method you showed Sir🙏🙏🙏
wow yummi i luv dimsum thanks for sharing video.
Hi Roland, just wondering how to cook the shrimp filling? Great recipe btw.
Looks amazing and the CCF is so smooth and shiny. Will definitely try. Tq Chef
Never know how it's that easy to make it. Thank you so much sir, definitely gonna trying to make it at home.
Good video, your instructions are very clear
Thank you so so much for your kind words, Summer Wood 🤓🤓🤓
this looks delicious, thank you for sharing. The key now is finding that metal tray with the lifting handle to make it easy
Hi there - can I check where do u buy your tin tray / what kind of tin tray do you use to steam the Cheung fun?
Hi! If I don't have corn flour, can I replace it with tapioca flour?
Thank you chef sharing this one of my favor food
I love this dish, I'm glad I have a recipe for it now! 😋
Happy cooking, Wunlee :))
Look so yummy thanks for sharing this video👍👍👍👍👍
You're most welcome, wati2018. Happy cooking!
Thank you Sir for sharing this recipe.
It seems easy to make anda delicious.
Finaly I am learning real chinese cooking.
I love chinese food.
I want to eat your food this looks so good! Ive nvr tried dim sum before
Wow chef excellent recipe !!!!!nice
Thank you so much!
Look easy n nice tks, I will try