Rice Noodle Rolls "Chu Cheung Fun" 豬腸粉
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。
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.