It is called 肠粉 (chang fen) because its appearance resemble pig intestine. I like it with yong tau fu sauce but I have not found any recipe that looks good yet. Had this for lunch with Japanese barbecue sauce and sambal tumis. This particular brand of barbecue sauce tastes so much like young tau fu sauce in Malaysia. Yum...
Ingredients (2 servings):
130 g fine rice flour
10 g corn starch
10 g wheat starch
250 ml water
A pinch of salt
Oil for brushing
Methods:
Oil for brushing
Methods:
- Combine the rice flour, corn starch, wheat starch and water. Mix well and set aside for an hour.
- Grease a small baking tray with oil, preheat the tray in the steamer for 1 minute.
- Pour in some mixture and steam for 1-2 minutes.
- Brush the surface lightly with cooking oil. Roll it up with a silicone scrapper.
I made some with dried shrimp and fried onion, similar to the famous cheong fun from Teluk Intan (安顺).
Hi! I just found out this blog! This is really awesome! Oh yea maybe i know what kinda wheat starch you're using??? it is because i try to find it over the grocery shops and those supermarket.. i just couldn't see something call "wheat starch" even though i asked the chef in my college, they have no idea what is wheat starch.. they said might be is normal plain flour??? could you tell me the answer?? thankx! ^^
ReplyDeleteHi, thanks for the compliments.
ReplyDeleteFYI, wheat starch is also know as "tang min flour" or in Mandarin "cheng fen - 澄粉". It is usually available in Asian grocery markets. It is common ingredient in making dumpling.
You may copy these and try to find at Asian grocery market:
cheng fen - 澄粉
or
Tang Min Flour
All the best.
thx alot for ur helps!! i will check it out soon! =)
ReplyDeleteall the best to u as well!
what do you mean by the weight unit gm ?
ReplyDeletegm = gram
ReplyDeleteHi Lydia,
ReplyDeleteIt's 4:30 in the morning in New York and I've been up looking at all your delicious recipes all night. I actually just found your blog today! The cheong I make is almost the same recipe but i could never get the filling right =(... I always try to make the beef one (ngau cheong) but it comes out bad, do you have a recipe for that filling? Thanks for all the beautiful recipes, I look forward to seeing more =)
Hi Patrick,
ReplyDeleteWelcome to My Kitchen! Sorry that I have not tasted beef rice roll yet, and don't have the recipe for filling. Do they have ngau cheong in Malaysia? If you found a good recipe of ngau cheong filling, do share with me. TIA.
Happy new year!
cheers,
Lydia