University to small business

I am trying to develop a cheung fun recipe to sell in a cloud kitchen context. This recipe seemed like a good start (credit to KP Kwan at tasteasianfood.com).

To summarise:

100g rice flour

10g wheat starch

10g tapioca starch

1tbsp oil

1/4tspn salt

Steam for 2 minutes

——

I didn’t have dedicated equipment, so I just used the restaurant’s woks. Knowing that woks have so much power, I intuitively (but mistakenly) lowered the recommended steaming time from 2 minutes to 1 minute. The result:

(Tasting was done without soy sauce or fillings). It’s frankly quite bad. 3/10. There is a pasty, raw texture and taste to it. Yet, there are micro-tears that indicate overcooking(?)

Naturally, I tried following the recipe guidelines to steam for the full 2 minutes. This is the result of steaming for 1 minute longer (still using the restaurant woks):

The micro-tears are more pronounced, and part of it became a crust – not what I was looking for. There is no longer a pasty texture, but the raw rice flour flavor still persists, if to a lower degree. Strangely, the cheung fun must be fully cooked, but there is still a raw flavour. 4/10. Some upsides are that the consistency is quite good (thin but not watery), and it does have a delicate chewiness to it that resembles proper cheung fun.

It’s certainly not servable, but it is serviceable, at least in these early stages. Once I taste it again with a proper soy sauce blend, along with fillings, I may get a better picture. Using something less powerful than a wok for steaming is probably sensible as well. Trial and error.

A