I made Cantonese-style Chang Fen at home! SO EASY! 中文字幕

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I ate Chang Fen every day when I was living in Shenzhen last year, and I miss it so much!! Thank you Jess for showing me how to recreate this dish easily, with amazing results, using the tools I already have in my kitchen.

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FULL CHANGFEN RECIPE:

Ingredients for batter
- 600mL water
- 125g rice flour
- 100g tapioca starch/wheat starch
- 40g corn starch/ potato starch

Filling:
- Beef filling: oyster sauce, soy sauce, sugar, cornflour, oil, coriander
- Pork filling: Salt, oyster sauce, sugar, cornflour, scallions, oil
- prawn filling: salt, pepper, cooking wine, light soy sauce, sugar

Ingredients for sauce
- ginger, garlic, cilantro, scallion
- 250ml water
- 80ml light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 30g sugar

To make the sauce:
In a saucepan, stir fry ginger, garlic, cilantro and scallion. Add chilli if you wish! Add 250ml water and heat to boil. Add all the remaining ingredients and turn down the heat. Let it simmer for 3-5 minutes. Add sesame oil and transfer out to cool down

Putting it together:
1. Put water in a wok and bring to the boil. Prepare an oiled, rectangular pan
2. In a large bowl, mix rice flour, wheat starch, potato starch and water. stir well
3. Pour batter into the oiled rectangular pan
4. Make sure the batter is spread out evenly in the pan
5. Add filling on both ends
5. steam for 2-3 minutes inside the wok until the batter firms up
6. Use a spatula/plastic scraping device to roll the changfen into a tube shape.
7. Serve with a generous amount of sauce!!

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