Cheung Fun, Authentic Cantonese Rice Noodle Rolls (布拉肠粉)

Summary by Krater

A recipe tutorial for making traditional Cantonese rolled rice noodles (changfen) at home using aged basmati rice and a cloth-steaming method, filled with minced loin beef and jiu huang chives, and served with a seasoned soy sauce.

From the video

Answers: How do you make Cantonese rolled rice noodles at home using aged rice and a cloth-steaming method?

• Cantonese rolled rice noodle recipe
• Aged basmati rice preparation
• Rice batter blending and soaking technique
• Cloth steaming method for changfen
• Tray steaming alternative for changfen
• Beef filling preparation and marination
• Seasoned soy sauce for changfen

Ingredients

• 200 g aged jhanmi or basmati rice
• 1 inch over rice water (for soaking)
• 300 g ice-cold water
• 100 g hot boiled water
• 100 g loin beef
• 2 tablespoons water (for beef marinade)
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon cornstarch
• 1/4 teaspoon light soy sauce
• 1/2 teaspoon liaojiu (Shaoxing wine)
• 1/2 teaspoon oyster sauce
• 1 teaspoon + 5 g + 20 g peanut oil
• 40 g jiu huang (yellow chives)
• 200 g hot boiled water (for soy sauce)
• 20 g sugar (for soy sauce)
• 100 g light soy sauce (for soy sauce)
• 20 g fish sauce

What it concludes

• Aged rice has grain oils that break down and bind with starch during aging, forming hard stable compounds that make the rice less sticky and perfect for slippery changfen.
• Using aged basmati rice as a substitute for aged jhanmi rice achieves a similar non-sticky texture.
• Adding 10% of the rice with hot boiled water during blending gelatinizes the starch and yields a more translucent result.
• Using a food-safe cloth or oilcloth for steaming allows the changfen to breathe and creates a lighter texture compared to metal trays.
• Using rice straight up instead of starch blends keeps the rice taste much better while still providing a smooth texture with a nice bite.