Cheung Fun肠粉

Dice the pork sausage into small cubes about 5 mm on each side.

Finely chop the scallions into small rings. Set aside.

Measure out 80 g rice flour, 50 g wheat starch, and 20 g cornstarch. Arrange in separate small mounds on the cutting board.

Lightly grease an 8-inch round pan (or square metal tray) with a thin film of oil using kitchen paper. Pour in about 1/6 of the batter — tilt the pan gently to level if uneven.

Place the pan in the steamer after the water has fully boiled. Steam on high heat for approximately 2 minutes until the batter puffs up and the surface sets.

While one pan is steaming, prepare the next: grease the pan, pour in batter, sprinkle diced sausage and chopped scallions evenly across the surface, then place in steamer.

After steaming, the sheet will puff up into a large bubble then deflate, leaving a slightly wrinkled surface — this is the correct doneness appearance.

For a vegetable variation, lay a few pieces of romaine lettuce or oil wheat vegetable on the batter before steaming.

Sauté garlic and shiitake mushrooms until fragrant. Add soy sauce, oyster sauce, sugar, and a pinch of salt (optional). Pour in a small bowl of water-cornstarch mixture and stir until the sauce thickens into a glossy glaze.

Arrange the steamed cheung fun rolls in a serving bowl. Drizzle the hot soy-oyster glaze generously over the top. Garnish with extra scallions if desired.