Homemade Chee Cheong Fun
Chee Cheong Fun is the type of breakfast I grew up eating. Chee cheong fun comes in a few variations. Those you see in the hawker centres are typically plain (korsong) chee cheong fun that has no fillings and is served with some sweet sauce that is redish in color and has sesame seeds and oil sprinkle over it. Those you seen in the dim sum resturants usually comes with fillings sauce as shrimps or char siew and more. The base ingredients of the chee cheong fun (rice roll) is the same regardless you add fillings or not. So, why not have fun by making a few variety of chee cheong fun at home?
- 75 g Rice Flour
- 38 g Corn Flour
- 300 g Water
- 1 stalk Spring Onion chopped
Chee Cheong Fun Soya Sauce
- 1.5 tbsp Soya Sauce
- 1/2 tbsp Sugar
- 1.5 tbsp Water
- 1 tsp Shallot Oil
- 1 tbsp Fried Shallot garnish
In a mixing bowl, add the corn flour, rice flour and water together. Mix well and make sure there is no lumps in the batter.
Add in the chopped spring onions.
Brush the tray with oil and place the tray in a steamer that is filled with boiling water.
Pour one ladle of rice flour batter to the tray and spread evenly.
Steam over high heat for 4-5 mins.
Allow the rice roll to cool down slightly before using the scrapper to roll into long strips.
Mix the ingredients for the chee cheong fun sauce together.
Drizzle the sauce over the chee cheong fun and serve with XO sauce and garnish with spring onions and deep fried shallots.
- To make the rolling easier, you can invest in a steam cloth and lay the steam cloth over the tray and pour mixture over the cloth. The cloth is easier to work with.
- Use a non stick pan for the steaming.
- Serve with XO sauce for best enjoyment.
Serving: 2rollsCalories: 266kcal