The Mesmerizing Way Steam Rice Rolls Are Made | NYT Cooking

Follow along as Joe Rong, the owner and chef behind Joe’s Steam Rice Roll, shows us the mesmerizing process for making the Cantonese-style cheong fun he serves at his New York restaurants. Joe, who came to New York as a teenager, opened his first stand in 2017, and he’s opened more locations since. Two electric stone mills that Joe brought with him from China grind rice on-site - 50 to 75 pounds are milled every day - which is then added to a batter for the noodles. The batter is then steamed and rolled with other ingredients. The result? A steamy plate with springy noodles at its center and a satisfying meal.
This video was filmed in March of 2020, before the coronavirus shutdown.
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