I've been on this kick of making Chinese Cheong Fun with Char Siu filling lately.
This is a favorite at Dim Sum restaurants and my mom taught me how to make it many years ago. Traditionally, the wrapper is made with rice flour and water and then steamed. Char Siu, which is Chinese barbecued pork is baked in advance. While this is the traditional method, I don't make my cheong fun this way.
My mom taught me that if you substitute rice flour with "Swans Down" cake mix, it actually turns out pretty good! 1 cup of water is mixed with 3/4 cup of Swans Down. Pour a very thin mixture of this into a slightly oiled aluminum pie pan and then add the char siu. Steam for 8 minutes and you'll be done! It could not be easier!
As a dipping sauce, mix light soy sauce with sugar and add a dash of sesame oil. Thin out with a little bit of water if the soy sauce is too powerful tasting.
So far, I still seem to make the cheong fun a bit too thick though. I need to learn to pour in less liquid before steaming. I also have a problem rolling the final product without tearing the skin. And, I don't seem to be able to slice the char siu thin enough. They tend to be too thick. Still, the final product tastes great regardless of how poorly I make it look. Try the recipe and be sure to give my mom credit for the substitution of the rice flour with Swans Down cake flour!
