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 .
150g rice flour
1½ tbsp wheat starch
2 tbsp cornstarch
1 tbsp Oil
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.
18 pieces of shrimps – peeled and deveined and marinate it with some pepper and soy 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.
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.