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Monday, October 11, 2010

Chinese steamed rice noodle rolls (Cheung Fun) Dim Sum

1. Use Rice Flour:Singharanut (Waterchestnut) starch:Corn starch = 5:1:1 (粘米粉:菱粉:玉米粉), add water to watery texture. 
2. brush oil on container surface; Add one scoop of #1 to cover surface of container
3. Steam for 3 minutes
4. Roll it up and place to plate
5. Repeat #2, #3, #4

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