If you visit Dubai you should try Rice Cheong Fun. Here i am sharing the recipe. Enjoy eating this.

1. Rice Cheong Fun : Dubai Special

2. Ingredient
• 1 1/2 cups rice flour
• 3 tablespoons tapioca starch
• 2 tablespoons wheat starch
• 1/2 teaspoon salt
• 2 tablespoons canola oil, plus more for greasing the pan
• 1 1/2 cups lukewarm water
• 1 cup boiling water

3. Step by Step
• To make the rice noodles, combine the rice flour, tapioca starch, wheat
starch, and salt in a mixing bowl. Add the canola oil and 1 1/2 cups
lukewarm water and whisk until smooth. Whisk in the boiling water. Set
aside and allow the batter to rest for 45 minutes.
• We used an aluminum 10” square cake pan for steaming the rice
noodles. You can also use a 9-inch round cake pan and simply adjust the
amount of batter per batch. The noodles should be about 1/8” thick, so
the batter should just cover the bottom of the pan in an even layer. This
homemade noodle may come out a little thicker than what you get with
dim sum in restaurants, but you can practice making them thinner!

4. Step by Step
• Use a wok or a deep skillet for the steaming, but whatever you use, it must have
a lid. Fill your chosen vessel with at least 2 inches of water. The cake pan with
the batter in it should be able to float on the surface of the water, and then the
entire cooking vessel should be able to be covered. Bring the water to a gentle
simmer.
• Very generously brush the bottom and sides of the cake pan with oil. Place the
oiled pan on the simmering water to warm it up.
• Give your batter a good stir, and then carefully pick up the pan (it’ll be hot), and
pour some batter in. Swirl it around quickly so it evenly coats the bottom of the
pan.
• Give your batter a good stir, and then carefully pick up the pan (it’ll be hot), and
pour some batter in. Swirl it around quickly so it evenly coats the bottom of the
pan.

5. FOR THE DIPPING SAUCE:
• This dipping sauce can be served with both of these rolls.
• 2 teaspoons sugar in the raw or light brown sugar
• ½ cup water
• 2 tablespoons dark soy sauce
• 2 tablespoons oyster sauce
• Add the sugar and water to a saucepan and heat until all of the sugar is
fully dissolved. Add the dark soy sauce and oyster sauce and let simmer
very very gently until the sauce is thin but coats the back of a spoon in a
translucent layer. Set aside.

6. FOR THE SHRIMP AND SCALLION ROLLS
• 1/2 batch cheung fun batter
• ¼ cup dried shrimp (optional)
• 1 tablespoon oil
• ¼ teaspoon salt
• ¼ cup chopped scallions
• toasted sesame seeds
• When your cheung fun batter is ready, you can start making these. In a strainer, rinse the
dried shrimp (if using) under running water. Soak them in warm water for 10 minutes. Drain,
and roughly chop the shrimp. Set aside.
• Add oil and chopped shrimp to a small pan over medium heat, and sauté for about 2 minutes.
• Add the salt and scallions, and stir until combined. Remove from the heat and set aside. If
you’re not using the shrimp, simply sauté the scallions with oil and salt for 1 minute, and set
aside.

7. • Cook your rice noodle according to the instructions above and take the cake pan
off the simmering water (if using store bought rice noodle sheets, simply lay the
noodle out in a flat layer on a clean surface).
• Spread 2 tablespoons of the shrimp and scallion mixture all over the surface of the
noodle, and sprinkle some toasted sesame seeds over it as well.
• Use a rubber spatula to carefully part one side of the rice noodle from the pan,
and roll it up in a tight cigar.
• Remove to a cutting board and slice into 1-2 inch pieces with a sharp knife dipped
in warm water.
• Plate and garnish with sesame seeds, scallions, and serve with your dipping sauce.