Here are the following ingredients:
- ½ lb (250 g) Lean Ground Beef
- 1 tbsp (15 mL) EACH granulated sugar and oyster sauce
- 1 tsp (5 mL) EACH chicken bouillon powder, cornstarch and sesame oil
- ¼ tsp (1 mL) ground white pepper
- 1 green onion, finely chopped
- Pinch salt
- ¼ tsp (1 mL) baking soda
Rice Roll (Cheung Fun)
- ⅓ + 1 tsp (80 mL) rice flour
- 2 tbsp + 2 tsp (40 mL) tapioca starch
- ¼ tsp (1 mL) salt
- Canola or sunflower oil
- 3 tbsp (45 mL) soy sauce
- 1 tbsp (15 mL) granulated sugar
- 1 tsp (5 mL) sesame oil
- 1-inch (2.5 cm) piece gingerroot, sliced
- Three 2-inch (5 cm) pieces white ends green onions
Here are the following shopping items to buy:
Follow these cooking methods/directions:
- Beef: Combine
ground beef, sugar, oyster sauce, chicken bouillon, cornstarch, sesame oil, white
pepper, green onion, and salt. Add
baking soda and ¼ cup (60 mL) water. Mix thoroughly for 5 minutes by hand or
with a stand mixer using the paddle attachment on medium speed until thoroughly
combined. Set aside.
- Rice Roll (Cheung Fun):
Whisk together rice
flour, tapioca starch, 2 cups (500 mL) water and salt in a bowl until well
blended and smooth. Set aside.
- Sauce: Combine
soy sauce, sugar, sesame oil, ginger, and green onions and 1 cup (250 mL) water
in a small saucepan. Bring to a boil over medium-high heat; reduce heat and
simmer for 5 minutes. Strain through a sieve, discarding solids. Set sauce aside
and let cool.
- To cook rice
rolls, bring 2 cups (500 mL) of water to a boil in a large steamer or wok (or
enough to fill steamer with 1 to 2 inches/2.5 to 5 cm water). Place a shallow
trivet on the bottom of steamer and place an 8-inch (20 cm) square nonstick baking
pan on trivet. Cover steamer with a tight-fitting lid. Steam for 2 minutes to ensure
the pan is hot enough to prevent the rice roll (Cheung Fun) batter from sticking to the bottom.
- Brush ½ tsp (2
mL) oil over bottom of pan. Stir the rice roll mixture and carefully pour in ½
cup (125 mL) into the oiled pan. Cover and steam for 1 minute. Remove the lid
and spoon 3 heaping tablespoons (45 mL) of the beef mixture, about 2 inches (5
cm) from the left side of the pan in a vertical line on top of the rice roll.
Cover and steam for 3 minutes or until beef is thoroughly cooked (see Tip). Carefully
remove pan from steamer and let cool for 1 minute.
- Using a
scraper or rubber spatula, working from the edge closest to the meat, carefully
fold the edge of the rice roll over the meat and continue to roll up the rice
roll, to enclose the meat and form a cylindrical shaped roll. Carefully
transfer the rolled rice roll onto a serving plate and top with 3 tablespoons
(45 mL) of the Sauce and garnish with green onion. Repeat with remaining rice
roll batter and beef mixture to make 5 additional rolls. Serve hot as soon as
To ensure the ground beef is thoroughly cooked, insert a digital instant-read thermometer lengthwise into beef mixture to ensure the internal temperature reaches 160°F (71°C). If beef is not cooked, cover and steam a few minutes longer.