Since childhood, every time I went to the dim sum restaurant, the must-have dim sum for my belly tummy is a plate of smooth and tender Chee Cheong Fun. Besides this, the Lo Mai Gai and Turnip Cake also my favourite dim sum. No matter the filling is barbecued pork, fresh shrimp or the pure one, it is enough to make me feel satisfied.
During the period of lockdown was not allowed to go out and dine arbitrarily. I saw few friends from Facebook share photos of Chee Cheong Fun they made at home. Looking at the smooth and tender Chee Cheong Fun making me so craving until drooling lol. So, after referring to several recipes, I turn out made a plate of rice noodles. Yes, rice noodles. Haha. As long as the batter is slightly different, the taste and texture will be very different. Therefore, I hope that I can eat Chee Cheong Fun for tea time snack but turn into fried rice noodles. What a joke.
Tried Many of Chee Cheong Fun Recipes
We tried Chee Cheong Fun recipe many times and eat until almost vomit, haha and finally developed the ideal recipe. Regarding the combination of different flours (even different brand of rice flour can affect the result), the steaming time of making Chee Cheong Fun is also one of the keys. If you want to put the filling, pour the batter into the flat plate, cover up the lid and steam for 20 seconds until the batter turns translucent, then add the filling and close the lid and continue to steam for 3 minutes until the batter expands bubbles.
The steaming time will affect the texture of the batter. For example, if the steaming time is not enough, it will not be cooked and solidified, which will cause it sticky and difficult to scrape up and roll. If over time, the steam from the lid keeps dropping into the plate will cause the surface to become sticky too.
If you like to eat rice noodles, you can decrease the water amount in the batter. These can be adjusted to the ideal taste of Chee Cheong Fun batter after actual operation.
Information from the internet
Rice Noodle Roll also translated as Steamed Rice Roll. Pronounced in Cantonese is Chee Cheung Fun or Jyu Cheung Fan. It is a Cantonese dish from Guangdong Province in Southern China and Hong Kong commonly served either as a snack, small meal or as a variety of dim sum. The steaming of Chee Cheung Fun is similar to Shahe Fen (rice noodles). The name, Jyu Cheong Fan, “Jyu” means “pig” in Cantonese, “Cheung” means “intestine”, and “fan” means “noodles”. Combining means the pig intestine noodle roll because the appearance of the noodle roll looks like pig’s intestine. White as snow and thin as paper, it is famous for its special tenderness. This Street food is common in Hong Kong and Malaysia.
Malaysian Chee Cheung Fun was brought along with the early immigrants from Southern China. In addition to using various sauces on the Chee Cheung Fun, the local food is also used to match with fish balls, meatballs, and pigskin or use a variety of stuffed tofu and to use chili sauce, sweet sauce, shrimp paste or curry paste. They enjoy it at breakfast or tea time. As Chee Cheung Fun has been on the ground for more than 100 years, it is now localized. In addition to being rolled, they are also served flat. The Chee Cheung Fun in Teluk Intan, Perak, Malaysia, is characterized by the addition of sauteed Jicama, dried shrimp and fried shallots. It is accompanied by unique pickled chili.
In Hong Kong Chee Cheung Fun not only using soy sauce for seasoning and also sweet pasta sauce, peanut butter, chili sauce or sesame sauce can also be added as desired. Local restaurants often use XO sauce to stir-fry with Chee Cheung Fun to make it as a dish.
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Hong Kong Style Chee Cheong Fun (Steamed Rice Rolls)
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- 20cm x 20cm baking tray
- 60 g Rice Flour
- 25 g Wheat Starch
- 15 g Tapioca Starch
- 0.5 tsp Salt
- 290 ml Water
🌰 Shallot Oil & Fried Shallot
- 2 tbsp Vegetables Oil
- 3 Shallots
- 20 Shrimp
- 1 Spring Onions
- 1 tbsp Soy Sauce
- 1 tsp Oyster Sauce
- 1 tsp Sugar
- 0.5 tsp Sesame Oil
- 100 ml Hot Water
- 1 tsp Fish Sauce
🌶️ Chili Sauce
- 5 Dried Chili
- 5 g Dried Shrimp
- 0.5 tsp Sugar
- 1 tbsp Vegetable Oil
- After clean dried shrimp and dried chili soak in warm water for 20 minutes.
- Slice shallots, pour in oil then put a pinch of salt (Salt can makes it crispy) then medium-low heat fry until golden colour. Set aside for later use.
- Mix rice flour, tapioca starch, wheat starch and salt together, pour in 100ml water and shallots oil and mix well until the batter absorb all the oil then rest for 30 minutes.
- Squeeze out the water of dried chili and put into a food processor with dried shrimp, pound until smooth.
- Sauté the chili paste until colour turns into dark red and seasoning with sugar.
- Mix well soy sauce, oyster sauce, sugar, sesame oil, fish sauce and hot water. That’s the sauce.
- The batter after rest for 30 minutes then add in another 190ml water to dilute it and stir well.
- Heat the steamer with high heat, apply a thin layer of oil on the baking tray then pour a thin layer of batter into the tray, the amount of batter is just enough to cover the four corners of the baking tray (you must stir evenly every time you want to pour the batter to prevent the batter uneven)
- Cover the lid and steam with high heat about 20 seconds, then open up and put the filling and steam for another 3 minutes.
- After steaming, take out the tray and roll up the Chee Cheung Fun.
- Repeat this operation until the batter is finished.
- Pour in the sauce and fried shallots then enjoy it with chili sauce.
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