I’m sooooo EXCITED!
I tried cheung fun again with the new set of flours, and I LIKED the outcome!
It took a few rounds of tweaking - the first batch was a bit too sticky for me, so I added more rice flour and the next batch was better but a bit too dry, so I added a bit more tapioca flour, and the last batch was just right.
The last batch was actually spot-on texture-wise to my preferred dim sum version.
But in the meantime - YAY!
(Next step is to figure how to properly add fillings.)
