Chu Cheung Fun Recipe (Rice Noodle Rolls)

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^{這篇文章主要以英文撰寫，方便更多國際讀者認識港式豬腸粉的魅力。不過內文已包含中文關鍵資訊及做法註解，亦會不定期加入港式街頭故事。如果你習慣看中文，也歡迎直接跳到食譜卡部分，或留言跟我分享你的回憶與提問！（感謝你願意支持我雙語創作的旅程 💛）}

This Chu Cheung Fun recipe (also known as rice noodle rolls) shares a simple way to recreate this beloved Hong Kong dim sum at home.

Chu-cheung-fun drizzled with hoisin sauce & peanut butter sauce

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Hong Kong Style - Rice Noodles Roll "Chu Cheung Fun"

Chu Cheung Fun, or Rice Noodle Rolls, is a beloved dish from Hong Kong’s dim sum culture. Made from a smooth rice batter and steamed into delicate sheets, these rolls are usually served plain or filled with ingredients like shrimp, BBQ pork, or dried shrimp and scallions. In this recipe, I’ll show you how to make a simple home-style version using a pan and steaming tray — no rice cloth required!

Growing up in Hong Kong, this was one of the most comforting street foods I knew. For just a few dollars, you'd get a tray of warm, silky rolls drizzled with sweet soy sauce, hoisin, and a touch of chili — the taste of home in every bite.

What is Chu Cheung Fun？

Chu Cheung Fun (豬腸粉) literally means "pig intestine noodles" due to their rolled shape. Unlike Cantonese-style dim sum rolls filled with shrimp or char siu, this version is plain and focuses on the chewy, silky texture of the rice sheet itself. It’s a classic Hong Kong street food, known for its signature sauce combo and nostalgic vibe.

常見問題 FAQ｜Cheung Fun 小貼士與解答

🔹 Q1: Can I make Chu Cheung Fun without rice cloth?

Yes! This recipe shows you how to steam rice noodle rolls using a simple tray or cake pan. No rice cloth is needed — just a thin layer of rice batter and a steamer with a lid. The result is soft, smooth, and perfect for rolling. 這個食譜用普通蒸盤或蛋糕模就能做出滑溜溜的腸粉，不用紗布也可以！米漿鋪薄、蒸氣夠熱，就能輕鬆捲起來。

🔹 Q2: What flour is used to make cheung fun?

Traditionally, a mix of rice flour, tapioca starch, and sometimes wheat starch is used. The combination gives the rolls a balance of elasticity and tenderness. In this recipe, I’ve tested a ratio that works well for home cooking without special equipment. 一般會用粘米粉、木薯粉，有時加入澄麵（小麥澱粉）來增加口感彈性與透明度。

🔹 Q3: What sauces go with Chu Cheung Fun?

The classic combination includes sweet soy sauce, hoisin sauce, and a bit of chili sauce or sesame oil. You can also sprinkle toasted sesame seeds or drizzle a touch of peanut sauce if you like it richer. 港式經典吃法通常配甜豉油、海鮮醬、辣醬，有時會加麻油或花生醬提味，最後灑上白芝麻，味道更有層次。

🔹 Q4: Why is my cheung fun breaking or not rolling properly?

If the batter is too thick or overcooked, the sheet may become too stiff to roll. Try using a thinner batter and steaming just until set (about 2 minutes). Lightly oil your tray and work quickly while it's hot. 若米漿太濃或蒸太久，腸粉會變硬、不易捲。可試調稀一點的米漿，蒸至凝固立即取出，趁熱用油刮起，會滑得多。

🔹 Q5: Can I make it ahead of time?

Freshly steamed cheung fun tastes best right away, but you can refrigerate extra batter for up to 2 days and steam fresh portions when needed. Avoid refrigerating already steamed rolls, as they may turn stiff. 腸粉要即蒸即食口感才滑。多餘的米漿可雪藏兩天內再蒸，不建議預先蒸好冷藏，否則口感會變硬不滑。

^{This recipe card includes both English and Chinese for the ingredients and steps — thoughtfully designed to support both international readers and Chinese-speaking home cooks.}

Rice Noodle Rolls "Chu Cheung Fun" 豬腸粉

bonnie.yveskitchen

A nostalgic Hong Kong street snack made from steamed rice rolls and drizzled with hoisin sauce, sweet soy sauce, and sesame dressing. This simple but comforting dish is soft, slippery, and full of childhood memories.

"豬腸粉" 陪伴了不少香港人成長的街頭小食。它是以純米漿蒸製，再卷成豬腸狀，加上幾種醬料及芝麻，讓人回味無窮。特別是趕上學或上班前的快捷早餐，抑或放學或放工回家前的小點心。在外國的中式酒樓，比較常見是蝦腸或叉燒腸那種薄薄的廣式腸粉，而豬腸粉會製作成蝦米腸，再用油煎香。如果想懷念一下童年味道 - 多醬腸粉，便要親手製作了。

Print Recipe Pin Recipe

Prep Time 15

Cook Time 11

Total Time 27

Course Breakfast

Cuisine Hong Kong Classics

Servings 1

Ingredients

Ingredients 粉漿材料

65 g Rice Flour 粘米粉
15 g Wheat Starch 澄麵
5 g Tapioca Starch 木薯粉
240 ml Water 水
1 tablespoon Oil 油

Sauce Ingredients 醬汁

2 tablespoon Hoisin Sauce 海鮮醬

To make seasoned soy sauce 調味甜豉油：

1 tablespoon Dark Soy Sauce 老抽
1 tablespoon Light Soy Sauce 生抽
1 teaspoon Sugar 糖
2 teaspoon Hot water 熱水

To make sesame dressing 芝麻醬：

2 tablespoon Smooth peanut butter 花生醬
3 tablespoon Hot water 熱水
2 teaspoon Sesame oil 芝麻油
1 drop Balsamic vinegar 黑醋

Instructions

Instructions 做法

Mix all the flour in a large bowl. 將所有粉類放入大碗中。
Add half the water and stir well into a smooth paste.加入約一半水，攪拌成無顆粒的粉漿。
Add the oil, mix, then add the remaining water to make a thin batter.加入油拌勻，再注入餘下水份調成稀粉漿。
Prepare the sauces: mix each in a small bowl and set aside.預備三款醬汁，分別拌勻備用。
Get the steamer ready. Brush oil on a heatproof plate and steam until hot.準備蒸鍋及蒸盤，盤上掃油，預熱。
Pour in a thin layer of batter (just enough to cover the base), steam until it bubbles.倒入薄薄一層粉漿，上蓋蒸至起泡。
Remove plate and cool slightly. Use a scraper to roll into rice noodle rolls.略為冷卻後，用刮刀將粉皮刮起並捲成腸粉狀。
Plate the rolls, drizzle with sauces, top with roasted sesame. Serve hot.上碟後加入三款醬汁及撒上芝麻，趁熱享用。

Video

Notes

Yves Tips

Batter thickness is key! Too thick = chewy and stiff, too thin = fragile.
Steam on high heat and don’t skip the preheating step — this helps texture and prevents sticking.
Want extra bounce? Replace 5g of rice flour with more tapioca starch.

Keyword Chu Cheung Fun, 港式小食, 豬腸粉, 香港小食

🥢 Cheung Fun: From Street Food to Dim Sum Classic

Cheung Fun originated as a simple street food in southern China and grew into a beloved dim sum item across Cantonese cuisine. Whether stuffed or plain, it's known for its soft, slippery texture and signature sauces — sweet soy, hoisin, sesame oil.

In Hong Kong, you’ll find them in cha chaan tengs, breakfast stalls, and high-end restaurants alike. This recipe is my home-style tribute to those memories.

那個年代的腸粉，總是躲在街角鐵皮小攤裡，熱騰騰又滑溜溜。
現在在異地自己蒸來吃，味道不再一樣，但心情依然熟悉。
你也會想念那碟加黑白芝麻、甜醬辣醬交錯畫圈的豬腸粉嗎？
歡迎留言，讓我知道你的街頭記憶 🍥

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