Cheung Fun: 15 Minute Rice Noodle Rolls! (+ BOOK Announcement!! 😱)

Rice Noodle Rolls in 15 Minutes? Yes please! My Book KITCHEN PASSPORT is available for pre-order: bit.ly/kitchen... 🥳🥳
🥟 Rice Noodle Roll Recipe
100g Basmati rice, soaked overnight
300g water
2 Tbsp tapioca starch
1/4 tsp salt
1 Tbsp vegetable oil
***
2 eggs
2 Tbsp water
***
shrimp
spring onions
cilantro

[@mynameisandong]

My First Book KITCHEN PASSPORT is available for pre-order! 🌍🍜 bit.ly/kitchenpassport 🥳🥳

[@tofu247]

This is how my grandma and mum make it but in 28cm pan lol. The oil they use is scallion oil for flavour. They also make rice noodles this way. Cook the first layer and then pour on a 2nd batch of mixture to double the thickness. Slice put into a wire rack to cool completely. When cool you can child it into 3 and store in fridge overnight, it firms up nicely to make fried ho-fun after slicing into desired thickness. Or sliced it up and bring a pot of soup to boil, add the ho-fun noodles, bring back up to the boil and you have easy peasy noodles and soup!

[@tofu247]

Slide out onto a wire rack* to cool. And use neutral flavoured oil if making ho-fun noodles

[@tobin9575]

Is there going to be a book signing or similar in Berlin for those fans of the channel that can make it? I'm really interested in the book simply because I have enjoyed your content for a while now and a book feels like a great way to support you and your team?

[@gasengchung1469]

i can not see, that we can buy the english version of the book in Germany :( and also, what Tobin said

[@SpatzDerBadezusatz]

Welches der beiden Bücher würdest du mir empfehlen, wenn Deutsch meine Muttersprache ist, aber ich im Küchenenglisch ähnlich fit bin?

[@trublgrl]

Congratulations on your cookbook! I think these books are kind of like a signature of a great chef, but they are also a legacy. Watching channels like "Tasting History with Max Miller," and "The History Guy, History Deserves to be Remembered," we see that cookbooks really become a part of history itself. One day, we may hear some scholar saying "Cheung Fun was generally a steamed dish, but we have a reference from 2023 that shows how home cooks made this in a crepe pan, over a home stove."

[@tuanlehoang655]

It's not quite the same thing but Vietnamese cuisine has Banh Cuon. It use a tension piece of cloth on steam which is similar to the first method for Cheung Fun but quite easier to adapt for home cooking. Would love to see you try that!

[@Razorwindsg]

My man has unconsciously done an 180 into a Taiwanese breakfast mainstay called dan bing “蛋餅” . My Cantonese roots can’t agree that is a Cheung fun but I think you made a very tasty Taiwanese dish without realising it. Your tastebuds and cooking experience brought you out of the woods into an unexpected food item :) Solid recipe to do at home.

[@kennyc587]

Yep I was like, this ain't steamed on a cloth, but it does look tasty none the less, mouth feel wouldn't be right for Hong Konger like me

[@TC-jz7sp]

@@kennyc587 to be fair not a lot of people do it on a cloth nowadays lmao

[@rimmymindplease8120]

Have you thought of steaming them AFTER you "fry" them? You can fit a ton of those folded rolls into your steamer and it could give more of the "wet" texture that's so associated with these rolls.

[@SnelfNL]

I already have sooo many cookbooks....now I'll have one more. Ordered instantly! Congratulations, I'm sure it was a great feeling finishing it.

[@kyleloucks2275]

I don't buy cookbooks but this one is gonna be the crown jewel of my non-existent collection. Especially stoked to read more of your history deep dives!

[@lillianlouie4284]

Congratulations Andong! That’s a very creative take on Cheung fun. I grew up eating this. My mom loved cilantro and would have one with just that in it!

[@tuz6820]

That looks like a perfect lazy evening meal, I need to try this. Also so happy you're releasing a book! I usually don't preorder stuff but this one, I just had to. ❤

[@fish-blade]

虽然我不是广东人，但好像他们会把这个当早餐，不管怎样确实很好吃

[@MoritzEsyot]

You could also use one of the rectangular shaped pans you would use for Tamago in Japanese cuisine, to get even closer to the shape. Generally really digging your method.

[@greentjmtl]

Steaming basket for Liangpi on a large pan of boiling water might work better than the square cake pan, as it gives quite a bit more area for the same pot size.

[@user-pv6fp4jr3m]

一个是洗过的面粉，而肠粉是米磨成浆，这是不一样的

[@honeyfromthebee]

Some people do a super cheats quick version of cheung fun using vietnamese rice paper... but that's even a bit further from the original

[@Dparrey]

Something I've seen with Cheung Fun but also regular old Choy Sum is pouring boiling hot oil and soy sauce on top with a spoon. I'm not sure if the oil being hot helps caramelize and develop some of the flavour in soy sauce. But worth a quick try. Obviously with caution.

[@abracadaverous]

Oh, nice! I love cheong fun, but it usually contains something I'm allergic to. I hope to try this at home so I can control the fillings. Sometimes just getting the right collection of flavors and textures is close enough to satisfy a craving.

[@sinantuna2859]

Definitely have to try this one. Your content is not only great, but actually useful for home cooks, congrats on the book!

[@liamtahaney713]

Interesting recipe. Looks very doable. Lots of "easier" recipes of proper chinese recipes aren't actually easy. Bonus points for naturally gluten free. Will try this weekend

[@lucarius]

Congrats on making your book happen! As a neighbor (dutchy), what would be the best way to buy your book? I'm seeing options for USA, Gemany and Australia but none for the rest of EU!

[@misterpillows2800]

Cheung Fun is my favorite! appreciate the home friendly shortcut

[@JustSpectre]

This sounds like an ideal quick meal recipe. My only concern is what other types of fillings might be suitable for this dish. I'm not much of a fan of pork and I have some problem with shrimp as well. Any (ideally non-meat) suggestions? My first idea was Kim-chi but isn't it too fusion?😁

[@moaob143]

Try some shiitake mushrooms, I've eaten those in China.

[@JustSpectre]

@@moaob143 good point, thanks for the tip.

[@blarfroer8066]

Most Asian grocery stores have Chinese preserved vegetables as well.

[@jeremychoo934]

Watching the introduction gave me the idea of putting a container of water in a oven to mimic a steam oven and then cooking the rolls in a rectangular pan in the usual way.

[@campurriana]

I'm ordering right away!!! I don't want to miss out. The book looks like a lot of fun and that's I want when cooking. Your approach to cooking fascinates me. I can't wait to have your book on my hands 😊 Congratulations!

[@kcnbt99]

Congratulations on your cookbook! I pre-ordered!!! So excited

[@DocFumachu]

Now that recipe sounds like a really delicious short cut to make. And the book will be a nice adition to my cook book shelf. Love me some Andong food history deep dive and stories. Can't wait for it to be released.

[@pang-ngiavang1956]

You make it sounds like you discovered or created this method of making Cheung Fun! This is how we make our Cheung Fun like FOREVERRRRRRRRRRRRRRRRRRRRRRRRRRR!

[@Kaizassin]

You should look up how Banh Cuon is made. It can be made at home with just a pot and a tensed cloth, like through an embroidery hoop.

[@TashJansson]

congrats on the book!! these noodles look so yummy; lately I've been taking a shortcut to dumplings by using rice paper, but this looks so interesting I might just try it

[@City89Hunter]

You are a hero! I been to Hong Kong so many times back then and every single time I get a nice portion of rice noodles and fish balls! Will immediately cook some tomorrow morning for breakfast! 😃😃

[@violetviolet888]

City89Hunter: how did it go?

[@City89Hunter]

@@violetviolet888 Not at all! I think my pan is not flat enough. Need to try it with another one. I won't give up! ;-)

[@violetviolet888]

@@City89Hunter You don't have a flat pan? Look up "HOMEMADE CHEUNG FUN (STEAMED RICE NOODLE ROLLS)- 5 WAYS"

[@Jod3lay]

🎉Congratulations on your book!! I wish I could have it for Christmas, but I guess we all have to wait 😬 The cover looks so inviting... Can't wait!!

[@thanks600]

I saw a sweet dessert version, same pan grilled, differences are instead of egg they used sliced bananas then back of spoon to flatten & spread it, finishing touch with a dash of sweet syrup. The rice batter may use coconut milk and/or flakes.

[@inkagnitow5721]

Bitte mehr von genau solchen Rezepten😍

[@fkzgfk]

Thank you so much for you work, and im so proud of you progress, так держать !

[@KevinAllOver]

This is ingenious and tbh, the final presentation is closer to dim sum style coeng fan than the scraped or flipped methods (which I've seen more at street carts).

[@burgundybootz]

Congrats on the book, I'll be buying myself a copy AND pestering my library service to buy one to spread the word. :)

[@baobaozidoesstuff]

Just preordered your book, congratulations on it!! Can’t wait to read it!

[@noob19087]

Might actually try that, looks good!

[@katekramer7679]

Congrats on the book! This rice noodle hack looks like a total game-changer!

[@Kira_Yoshikage959]

THANK YOU I hate using steamer but I've always wanted to try cheung fun. Will try this soon!

[@rupokki]

I clicked so fast!! I miss cheung fun with just hoisin sauce, peanut sauce, and sesame seeds so much!!

[@AdventuresofCarlienne]

easily one of our favorite dishes at a dimsum spot! congrats on your book as well!!!

[@tatiana.melentieva]

Очень симпатичные рулетики! Книге признания! Ее выход - итог труда и фантазии!

[@belindar2725]

I want to try this recipe! Congrats on your cookbook! Can’t wait to get your cookbook.

[@fish-blade]

推荐另外一个中国街头美食，烤冷面，在特制面皮上加一个鸡蛋，刷上酱料，卷一根淀粉肠，虽然看上去很廉价，但真的很好吃

[@lesumsi]

OMG this might actually be my first cook book. Can I get an autograph? :)

[@asyouwish5652]

Love your short cut!!!

[@Crystalbomb321]

Ooh I will probably get this book! Congrats on it!

[@JustJimWillDo]

My first thought was that maybe some things you should just go out for. Then I remembered 北京烤鸭 (Běijīng kǎoyā) or Peking duck which I have had in a huge multi-storey specialist Peking duck restaurant in Beijing in the late 80s. Not only was it a restaurant-only dish but here in Australia you used to have to give the restaurant at least 24 hours notice if you were going to order it. Now you can, even if it's only for the funsies or the challenge, make it at home! And I have! It took 3 days and was very stressful but crikey!, what a dinner party that was! Congratulations on the book. I can't wait to see it.

[@fish-blade]

北京烤鸭确实好吃(๑´ڡ`๑)，而且可以用甜面酱加一点点鸡油和其他调料调出北京烤鸭风味的酱汁（拌面很好吃）

[@cyvonn]

I could do this! Thanks for sharing 🙂

[@billycarroll9153]

ANOTHER amazing episode Andong!!! Can’t wait to get your cookbook. Cheers.

[@nathant2309]

So excited to see you have a book coming out! Definitely will be buying

[@joven_bomba]

FELICITACIONES POR EL LIBROO

[@koopamilk1892]

book looks amazing!

[@wormcowboy]

If you have an Asian grocery store nearby, check and see if they have premade noodles. Much easier lol

[@pustekuchen7659]

Even though I dont even know what it tastes like exacly, I've been craving cheung fun since the first time, I saw it in a recipe video - now I'll definiely have to try it!

[@evilgirl34]

Super excited about the book! Your videos and recipes are very good and fun. Entertaining every time and genuine a reason why I am a fan from long time. Big love and support from Lebanon ❤️❤️🙏best of luck and bless you and your amazing team.

[@OrangenTee108]

Soo nice Andong! Werd ich mir gleich bestellen! Ich hab mich schon gefragt wieso in letzter Zeit so viel weniger Content gekommen ist. Aber das warten hat sich gelohnt! Freu mich mega auf das Buch. Sei dir wirklich gegönnt. Ich weis nicht ob du das sehen kannst aber ich verfolge dich wirklich schon ewig. So cool wie weit du es gebracht hast!!🥳🙌

[@marin4311]

Yes!

[@kathleenposton2334]

Dang! Wish these were available for Christmas and some birthdays! I look forward to seeing it, after years of following Andong's adventures.

[@setyonugroho8706]

Congratulations!! Wish the best for this channel 👍🏽

[@Taiyaki.0]

Chang fen is my favorite,but can’t find some good one in LA.😢

[@phosen]

Andong! I'm surprised you didn't consider a tamago pan to make perfect square rice noodle rolls!

[@yakaridubois3378]

This is crepe with rice flour :) why not mixing egg in the flour+water mixture from the beginning?

[@hellebarn]

Cooles Video. Vermutlich werd ich mir auch dein Buch holen. Der Part mit den zwei unterschiedlichen Teigen ist ein bisschen unverständlich gezeigt, aber hey ... ! xD

[@MrKirby365]

I can't wait to get your book

[@beatpirate8]

I like the Vietnamese one w wood ear mushroom and pork and lots of fried garlic and shallots

[@randeenapp695]

Ordered! Congrats and thank you!

[@dermotburke9859]

Congrats on the Book!!!!!!

[@Getpojke]

That's my copy of the book pre-ordered. Look forward to that coming out. Suppose if you wanted square edges you could cook the Cheung Fun in a Japanese Tamagoyaki pan? Never made them, but do like eating them, think I'll be trying it out soon.

[@kevinbundschuh5932]

looks yummi! ima gonna try it!

[@QTPie]

This is amazing. Thanks!

[@makemywayman]

congrats for your book.. will watch that ! is recipe of youtube including in the book?

[@nyatto]

I appreciate the creativity and practicality but I'm skeptical about the texture of a pan fried changfen when compared to a steamed one haha I'll still try it out tho!

[@TheWutangclan1995]

I think using more of the mixture would make sense. Whenever I get dim sum and we get these, it’s whiter than white on rice. Looks good though.

[@lilchinesekidchen]

this is the vietnamese bahn cuon method which is just as delicious and would work with cantonese flavors as wel

[@edng5964]

Congratulations Andong on your new book, and a short cut to making Cheung Fun!

[@TheWhiteDragon3]

Don't worry about the authenticity. When my Po Po discovered using nonstick pans to make Banh cuon, she never looked back. As an aside, stir fried loose gound pork with pepper and wood ear mushroom is a fantastic filling.

[@rhyfu]

looking forward to the book! wish I could get the English version in Germany without the added fees I really like that cover :")) guess I'll have to decide if that cover is worth 20 bucks to me dndn

[@noefkie]

I just ordered! Danke dir!

[@ThePhiphler]

I actually have a steam oven but this method looks easier and better. A little bit of fried starchy batter should only make it better.

[@pgm5693]

Great idea..in the pan..much easier.cheers.P

[@Na16Patman]

Andong Cookbook!!! Very exciting! Congratulations, that is a massive effort

[@mauvilegaming5118]

I like this, we call this Choi Fan

[@Si1verpriest]

Congrats on the book 📖 👏🏽 🙂

[@aaronthiemann1154]

Oh my goood! Happiest day in this year!! You really bring a book out 😍😍 I can't believe. .. Ive waited for this for a looooong timee Thaaank youuuu

[@JaelA]

Congrats on your book👏❤️

[@clw2058]

The method is similar to Vietnamese pancakes. However, they are thinner and more crunchy

[@Cosmiccoffeecup]

I do this with rice paper.🤫🤭

[@blarfroer8066]

I wonder if you could put a pot of boiling water into a hot oven and create your own steamer for cheung fun and similar dishes.

[@yannsaint-germain4527]

Frankly, this offer is quite tempting, even though I already own a plethora of cook books... Let me think about it first 😉😋👍

[@Spacetanuki0]

Probably going to preorder tomorrow

[@Bishop777songsBoRNagAIn]

Bro. I love this. I have never tried but I just know

[@pavanneveltman]

Clever boy! 👏

[@paganpride464]

His local Asian grocery store looks just like mine.

[@BelleLopez312]

Can HARDBOOK COVER orders come with e-book/digital? I don't mind paying more but buying both is too much. Let us know. The type where you wait for HARDBOOK but can immediately download digital copy. Amazon has that feature. Can Barnes & Noble do it too?

[@Max-lf4br]

if possible could we get the recipe for the non aged rice version of Cheung Fun.

[@lusovchak]

Is there gonna be any reasonable option to get a hardcover to the Czech Republic? Amazon shipping fee is crazy. 😢

[@zenandstimpy]

Try Vietnamese goi cuon wrappers. Just soften in hot water for a quick and dirty version

[@hong12322]

Cheung Fun in the Western style, u might put cheese and ham or salami ham in to Cheung Fun:, it can make more people eat like a sandwich!!

[@TheNickmista]

I can't believe it is only now, seeing your book cover, that i find out your name is not in fact Andong...😱

[@tillmannkloeckner77]

Und schon bestellt! Freu mich drauf!

[@ellissilverman3818]

Are the measurements for the rice flour the same as when you use basmati?? Eg: 100g rice flour:300g water etc....?

[@beatpirate8]

Cantonese way no egg. I can’t seem to get it right. You have to get flour water watery to spread fast. But keep stirring it. So it doesn’t settle on the bottom . I’ve been doing it but hard to do right