Comments on: Cheung Fun Rice Noodle Rolls

By: Stephanie

Stephanie — Mon, 07 Oct 2024 17:21:36 +0000

In reply to Melanie J Carney. it’s sesame paste and yes you can buy it in chinatown!

By: Melanie J Carney

Melanie J Carney — Sat, 28 Sep 2024 14:59:39 +0000

What is the peanut sauce they use here? Can I buy it? They make this in Chinatown and I love it!

By: Stephanie

Stephanie — Tue, 28 Dec 2021 23:39:55 +0000

In reply to Kim. hi, what color was the lettering on the package of flour you bought?

By: Kim

Kim — Wed, 08 Dec 2021 16:18:48 +0000

Hi, I am so pleased to find your blog. I tried to make these last week and the texture was all wrong. They came out granular, not smooth, and just crumbled when I tried to roll them. I used the Erewan Elephant Flour and steamed them on a plate (I didn’t have a pan that would fit in my wok). Is there more than one grind of Elephant Flour? What can I do next time to be more successful?

By: Chee Cheong Fun (猪肠粉) – Yamstick

Chee Cheong Fun (猪肠粉) – Yamstick — Tue, 28 Sep 2021 15:18:04 +0000

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By: Taryn

Taryn — Fri, 19 Feb 2021 20:17:25 +0000

In reply to Stephanie.

I just need to say THANK YOU for sharing this!!! I received my steamer last week and I have already made countless batches….this makes things 1000x easier! My family is getting a little tired of the rolls at this point…but I’m not stopping! I have only been making the dried shrimp/scallion and fried cruller version but will be expanding soon! I could not get it to evenly coat the bottom of the pan with 1/4 cup though. For best results for me I used a scant 1/2 cup of batter…poured it in…put it in to steam for 30 seconds and pulled it out to ‘swirl’ the pan around a little so I could get even coverage on the bottom. I am going to try to reduce the amount of batter little by little so I can get the best coverage with the least amount of batter for the thinnest rolls possible! THANK YOU again! <3

By: Paola Guerrin

Paola Guerrin — Tue, 16 Feb 2021 06:12:54 +0000

I really love tour blog.

By: Stephanie

Stephanie — Sat, 13 Feb 2021 20:21:42 +0000

In reply to Em. hi em! unfortunately sweet mochiko flour won’t work for these rolls! you have to use rice flour like the package in the photo. mochiko flour has a completely different texture.

By: Em

Em — Sat, 13 Feb 2021 19:42:19 +0000

Hey Steph! I tried to follow everything you said to do, but my noodles were just a gloopy playdoh log. Any ideas what I did wrong? I used mochiko sweet rice flour, maybe that was it? Thanks for you wonderful blog, I love it so much.

By: Clement Khoo

Clement Khoo — Wed, 10 Feb 2021 15:28:19 +0000

P.S. I used to own chinese restaurants & I’m a retired cook but still cooking my special items at home, so we don’t order takeout. For the sauce, the key ingredient is soy sauce. It’s good to cut the rolls into less than an inch chunks. Taste better if they absorb more sauce. Drip 1or half or less tbsp of cooking oil, add a dash of sesame oil & copious amounts of quality light Soy Sauce. If you prefer spicy, which I do, drip some Siracha chilli sauce thinly spread. Then add my special sauce. (Add1 tbsp oil, 1 tsp minced garlic into small pot & fry till fragrant. Then add 1 or 2 cups water to boil. Add 2 or 3 tbsp bean paste until it’s brown, 1 tbsp sugar, 1 tsp oyster sauce with some dark soy sauce & bring to boil before thickening with starch. It should be sweet, salty but tasty. Use as desired onto the prepared rice rolls. Actually, this sauce should be prepared first if preferred. Sprinkle some roasted sesame seeds. This will be amazing if done right). Enjoy!!!