First, soak the rice overnight. You can skip this step if using rice flour.

Then, blend the soaked rice with water in a blender until it becomes a rice slurry.

Strain the rice slurry with a strainer to remove clumps.

Add sweet potato flour and a little bit of oil to the rice slurry and mix well. Set aside to let the glutens relax.

Prepare your choice of filling, such as marinated pork liver, lean meat, shrimp, and beaten eggs. You can do the marinade step in advance for better flavor absorption.

Mix the rice batter once more, take a flat plate or tray, and evenly spread a scoop of the rice batter. Spread the rice batter until it fully covers the tray like a thin sheet. Do not add too much rice batter. Otherwise, the rice noodle roll will be too thick. You can brush the tray with oil first to prevent the steamed rice noodles from sticking. Remember to mix the rice batter once more before spreading it onto the tray since the powder tends to settle at the bottom.

After spreading the rice batter, add your filling ingredients, such as pork liver, lean meat, shrimp, and beaten eggs. Top it with some chopped green onions. Make sure the filling is drained and not too wet with the marinade. Otherwise, the extra moisture can affect the consistency of the batter and change the texture.

Add water to the steamer and bring to a boil. Place the tray in the steamer over boiling water, cover with a lid, and steam for about 5 minutes until the mixture is set. You will know it is cooked when you see bubbles or air pockets inflating. Avoid opening the lid during steaming. Only put the tray in once the water boils, not before.

Once cooked, roll up the Cheung Fun using a dough scraper.There's no need to let the cooked Cheung Fun cool before scraping it off the surface. If using two prepared trays, place the second tray in the steamer. While the second tray is steaming, you can roll the finished Cheung Fun to save time.

After rolling up the Cheung Fun, drizzle peanut oil and light soy sauce for added flavor. Store the cooked Cheung Fun in an airtight container in the fridge for up to 3 days or in the freezer for up to a month. To reheat, steam it again without thawing for 3 minutes or more.