Chee Cheong Fun

Based on 1 rating

5

min

Preparation

15

min

Cook

Easy

Difficulty

2

Steps

15

Ingredients

Chee cheong funis a popular Cantonese dish of steamed rice noodle rolls made of rice flour, steamed to perfection and served with oil or sweet sauce.

Let's start cooking!

Roll chee cheong fun on a tray

Step 1 - Mix batter and cook chee cheong fun rolls

  • Mix rice flour, 1 tbsp cornstarch, ¼ tsp salt, 1 tbsp cooking oil, spring onions and water for the batter.
  • Stir until it is well-mixed and no lumps. Set aside.
  • Prepare a steamer with boiling water (big enough for an 8-inch tray).
  • Prepare two 8-inch trays. Brush the trays generously with some oil or use cooking spray.
  • Ladle about ¼ cup of the flour mixture onto the tray and swirl around to cover the entire tray.
  • Ensure this layer is very thin.
  • Place the tray in the steamer and cover with a lid for 2-5 minutes.
  • The flour mixture will turn white and slightly translucent.
  • Repeat this process with the other tray and while another one is steaming, roll the ready tray into a tube.
    The term chee cheong funactually means means pork intestine noodle. The dish is named for how much it resembles pork intestine, but there isn’t actually any in the dish.
adding sugar to make sweet sauce

Step 2 - Mix sweet sauce and oil sauce

  • Mix sweet sauce. In a small sauce pot on medium heat, mix 3 ½ tbsp hoisin sauce, 1tbsp soy sauce, ½ tsp dark soy sauce and 4 tbsp water and cook over medium heat until slightly thickened.
  • Stir frequently to prevent burning.
  • Take off the heat and set aside.
  • For the oil sauce, mix 1 cup soy sauce and 1 tbsp sesame oil, 3-4 tbsp sugar together and set aside.
    Some places serve chee cheong fun with a variety of sauces, including chili sauce and various shrimp sauces.

Garnish and Serve!

Chee cheong fun with shallots and sesame seeds

To serve, cut the rolled tube into 1-inch thick pieces and plate as desired. Garnish with sesame seeds and fried shallots then douse with the sauces and serve hot.

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