I’ve been wanting to try cheung fun at home for ages, but didn’t get around to it this weekend. In theory it’s not very time consuming by way of prep, so I tried it tonight.
So I made beef cheung fun. Turned out better than I expected for this attempt!
The noodles were flexible and rolled well. But they weren’t the springy texture of the dim versions I like… I think skipping tapioca flour was the issue, I used wheat starch and corn starch. Many recipes I looked up just use rice flour and corn starch, though
The filling tastes pretty spot on for the restaurant version, but I think I underfilled them, and also didn’t get the completely pasty texture.
But, exciting!
