Chee Cheong Fun is a type of rice noodles roll or steamed rice roll. Commonly roll in round shape but some comes in square thin pieces. There are two types of chee cheong fun; one is the local (Malaysia/Singapore) kind which served with tim cheong (sweet bean sauce) and another one which is the Hong Kong style served at dim sum places with fillings like shrimps, roast pork or minced meat in it. Since I have some shrimps in the freezer I decided to try out the Hong Kong Style CCF.
Making CCF at home isn’t as difficult as I thought it might be. It turn out pretty well except I need to improved on my rolling skills. I should have let the CCF cools down a bit more before rolling it as you can see there are some cracks on the CCF. Nevertheless they were delicious.This recipe is adapted from here .
Ingredients:
150g rice flour
1½ tbsp wheat starch
2 tbsp cornstarch
1 tbsp Oil
450ml water
½ tsp salt
1. Mix the rice flour, wheat starch and corn flour together. Add water slowly and stir continuously. Add the oil and salt and mix thoroughly and set batter aside for at least an hour.
2. Prepare your steamer. Oiled 2 or 3 steaming tray (for rotation to speed up the steaming process). Heat up the pan in the steamer for a minute.
4. Remove the tray from steamer and leave it to cool before using a scrapper and fold the CCF. While waiting for the CCF to cool put in the next tray to the steamer.
5. Arrange on serving plate and serve with some sauce and fried shallots.
Filling:
18 pieces of shrimps – peeled and deveined and marinate it with some pepper and soy sauce.
Sauce:
5 tbsp light soy sauce
1/4 cup water
2 tbsp sugar
1 tbsp oil
Put all the ingredients in a small saucepan and bring it up to a boil. Serve the CCF with sauce.
Note:
1. Oil it steaming tray once at the start. If you find the CCF is getting difficult to remove, oil again before the next batter is poured in.
2. The thickness of the CCF depends on each individual preference.
3. Having 3 trays on rotation will help speed up the steaming process.
Yummy! Looks so delish!
ReplyDeleteHi,
ReplyDeleteI just found your blog and really loved your food! However, I just want to request a search box on your page so that it is easier to find a certain recipe that you have.
Thank you!
amazing, you even made CCF !! look yummy!
ReplyDeleteYou made it seem so easy to make and it turn out right! :)
ReplyDeleteWow, you also can make cheong fun! Looks like you won't be missing any Asian food while you are there in US. ;) Yummy!
ReplyDeleteYeah...chee cheong fun.....my family favourite. I made recently but was too soft. I would love to try again. These are so good for breakfast. Thanks very much for sharing.
ReplyDeleteCCF from scratch! I salute you! I have always try to imagine how to make this at home.... thanks for showing.
ReplyDeleteGert,
ReplyDeleteI have successfully tried microwaving it on med-high for 45seconds per one 9'' round layer (i use base of springform pan) and it works beautifully too! My steamer is too small to fit a large tin!
Yummy! I like CCF very much, especially the Penang version, with a lot of prawn sauce one, really delicious.
ReplyDeleteGert, YOU make it look easy! Fantastic job!
ReplyDeleteAmazing! Looks really delicious too!
ReplyDeleteI LOVE CCF too...!! The last time I made it was last year... Maybe it's time for me to make it again :).
ReplyDeleteChee Cheong Fun!!! Seems like you've done almost all kinds of Asian food already..:) Bravo!!
ReplyDeleteGertrude...I can see you dun nid to crave for Malaysian hawker food anymore...from cruellers to CCF you can make :)) Well done. I understand that you must roll it while it is still hot :)
ReplyDeleteWhen I lived in Honolulu there a shop that make chee chong fun or look fun. They make char siu chong fun with green onion, dry shrimps chop up and chop up char siu.
ReplyDeleteAll roll up which you take home and slice up serve with soy sauce and sesame oil. Now lived in San Francisco and no where make this style of chong fun.
Susan
Kampar has a distinctive thick CCF that so far, I've never seen it elsewhere.
ReplyDeleteWe serve it with Prawn pate, curry, red sweet sauce, chilli sauce and pickled green chilli. Crazy lots of stuff hoh?
WOW your CCF looks so good, I must try this one day.
ReplyDeleteyes your rolling skills are VERY good! I'm jealous. Don't think I could do this well.
ReplyDeleteI love chee cheong fun. Since leaving home I've grown to like the simple kind (the ones without anything stuffed in them), but they're so hard to find here! Will definitely have to try this.
ReplyDeleteWhy is it it looks so easy but I feel it will be a disaster when I try it? this is awesome Chee Cheong Fun recipe. Thanks for sharing. If you wont mind I'd love to guide Foodista readers to your post. Just add the foodista widget to the end of this post so it will appear in the Foodista pages and it's all set, Thanks!
ReplyDeleteYour CCF looks perfect for me! Nicely rolled! I thought I would never make CCF myself as it seems like quite complicated but you make it like so simple. May be I shall give this a try. Thanks for sharing! CCF is one of my favorite dish, it's good to learn it.
ReplyDeleteAngie, thank you.
ReplyDeleteLuca, thanks for visiting and your comment. There is a little box right on the top left side of this page and you can just type in what you like to search for. If it is here you will certainly find it.
Sonia, thanks.
Busygran, thanks.
Bee Bee, ha ha my house is a bit too far from Chinatown so have to make most of the Asian food myself :)
Mary, I want to try out your method soon.
Shirley, you are welcome.
Quinn, can you put a springform pan in microwave. It is made from metal, right? Anyway, thanks for the tip. Maybe I can try it with glass pan.
ReplyDeleteMin, yea the penang version is good.
Ju, thank you.
Jeannie, thanks.
Cooking Gallery, thanks for stopping by. Yea I saw you CCF and they look so much nicer than mine :)
Reese, ha ha what to do. Here so difficult to find our kind of Malaysian food.
ReplyDeleteElin, ha ha I can open a stall selling breakfast goodies hor :)
Susan, SF do have some very nice dim sum places. I too miss the one from Malaysia where they have dried shrimps and spring onions in it. I like to eat it with loads of curry sauce.
Wendy, I heard about Kampar CCF but never try it before. Maybe I should pay you a visit when I go back home :)
Anncoo, thank you.
Vanilla, I am sure you are able to. Try it out.
Su-Yin, I too like the simple kind especially with curry sauce and a touch of the tim cheong.
Christine, I will try to do it.
Kitchen Corner, do try it out as once you get the hand of it, it is not that difficult to make.
wow!! you so sai leh,can make CCF too!! it's the texture is as same as cheong fun? maybe I can try to make cheong fun for CKT,right?
ReplyDeletelove the HK CCF... had it once at Equatorial Hotel, KL... they are so yum.. :)
ReplyDeletelooks oh so lovely :)
ReplyDeleteGreat! Your CCF looks very well done. I'm loving the Norhtern part thick CCF alot.... just as what Wendy mentioned with all those crazy sauces! haha.... Can't easily get those at the Southern part of M'sia. I guess I'm going to try out some CCF recipe soon. Thanks for sharing and hope you're having a nice day.
ReplyDeleteCheers, kristy
the CCF looks nice rolled, I like plain CCF with the sauce, yummy :)
ReplyDeleteYou are a real genius! Think can set up an eatery specialisng in M'sian hawker fare! Well done!
ReplyDeleteWell done! I also used her recipe and it was a success. I still need practice to make it thin though.
ReplyDeleteYour rice rolls looks great!
ReplyDeletenice job, i never made them but we love to order them during dimsum, with cilantro , beef, or cha siu...mmmm love them.
Thank you,
lisa
CookNg Sisters
Wow! Like the rest, I thought your CCF looks awesome!
ReplyDeleteLesley, yea the texture is pretty much the same as kuey teow but not as Q.
ReplyDeleteHo Ho Ho. how are you doing? Hope your dad is well now. I too like this type of CCF.
My kitchen and me, thanks.
Kristy, heard about that from Wendy. I must check it out the next time I go back home. You have a nice weekend.
Jess, thank you.
Cheah, no lah. I also learn from someone else. ha ha..you want to 'pong chan' me?
LCOM, yea i tried making it thinner but it was a bit difficult to roll it up.
Lishapisa, thank you.
Tigerfish, thank you.
love chee cheong fun, the hong kong style. i've tried once in Perth, the yau char kwai is wrapped inside chee cheong fun. maybe you can try :)
ReplyDeleteSo far I use a pan covered with a cloth on the top to make the CCF but now I know ,thanks to you , that I can do it with simply a steamer and a tray .Clearly, your method is much simplier than mine , I think I will adopt it :)
ReplyDeleteNL
Wow, amazing, homemade ccf, sure taste good!
ReplyDeleteOh thank the Lord! I love this and have not found a recipe that looks this good. This is my favourite. Thanks for the post
ReplyDeleteThis is really my favourite when I go for Dim Sum! I want to try making this at home! Thanks!
ReplyDeleteSwee San, me too. We actually do have that type of CCF with YCK but I am not a fan ot it.
ReplyDeleteNL, yes this method is simplier.
Pete, thanks.
Joudie, try this out and do let me know if you like it or not :)
Leemei, yes do try this out.
Wow, so easy! I wonder if I can make kway teow with this.
ReplyDeleteHi, I love your blog. Quick question, where can i find wheat starch??
ReplyDeleteAnon, depend on which country you are in. If you are in the US you can buy it from the Vietnamese grocery store and if you are in Malaysia or Singapore you can get it from the bakery supply shops.
ReplyDeleteYour cheung fun looks so good! Thanks for posting!
ReplyDeletehi, can I make this recipe witohut wheat starch, because wherE i LIVE THERE ARE NO WHEAT STARCH OR TAPIOCA STARCH , IS CORN STARCH AND RICE FLOUR OKAY.THANKS
ReplyDeleteHI, WHERE I LIVE THERE ARE NO WHEAT STRACH OR TAPIOCA STARCH, CAN I USE ONLY RICE FLOUR AND CORN STARCH ?
ReplyDeleteFirst and foremost you don't have to write in all CAP. That is screaming in the Internet world. As for the answer to your questions corn starch and corn flour are very similar so you can use either one. You can replace the wheat starch with rice flour.
ReplyDelete