Rice noodle rolls, known as fenjuan in Xinhui, Guangdong, are a versatile dish that can be steamed or stir-fried. For a simple preparation, cut them into sections, steam for five minutes, and drizzle with soy sauce. Alternatively, steam them with fillings. A popular method involves cutting them into small pieces, coating with peanut oil and light soy sauce, and baking in an oven for ten minutes. Stir-frying with XO sauce is another classic option, often featured in Cantonese dim sum.
While affordable in markets, homemade versions ensure hygiene and quality. This recipe yields 8-10 rolls and is beginner-friendly, though rolling might require practice. The recipe was first published on February 18, 2020, and modified on February 21, 2020, to create Cantonese ho fun noodles. Ingredients: – Rice flour: 300g – Wheat starch: 40g – Cornstarch: 20g – Tapioca starch: 15g – Warm water: 800g – Salt: 5g – Oil: as needed Equipment: Rectangular flat tray, scraper, brush (a round flat plate can substitute). Instructions: 1. Mix all ingredients with warm water, stirring thoroughly to prevent settling. 2. Boil water in a steamer, place the tray inside to heat for 30 seconds, then brush with a thin layer of oil. 3. Pour one and a half ladles of batter into the tray (adjust based on size). 4. Steam over high heat for 1.5 minutes until large bubbles form. 5. Cool the tray on a wet towel or cold water surface briefly. 6. Use a scraper to lift one edge, then pull and flip the entire sheet onto a clean surface. 7. Roll tightly while warm to avoid hollow centers. 8. Clean the tray and re-oil between batches. Serve drizzled with soy sauce, sesame oil, and toasted sesame seeds. The rolls can be steamed with fillings or stir-fried for a restaurant-quality result. For ho fun noodles, adjust the recipe to: rice flour 200g, cornstarch 30g, tapioca starch 30g, water 500g, to achieve a chewier texture.