Monday, June 22, 2015

Chee Cheong Fun/Steamed Rice Rolls

One breakfast that I miss a lot from home is Chee Cheong Fun. Oh we can readymade CCF from the Asian supermarket but taste and texture is somehow not right. I like the one served at the dim sum place but it came with fillings which I like but sometimes I like it just plain and serve it with some sweet sauce.

I’ve tried making it before but not too happy with the results. So after tweaking and trying it out a few times I think I almost got it right. It is very close to the results that I wanted. It has a much softer, thinner, smoother and right texture. I also added a bit of spring onions to it for some color and flavor.


¾ cups rice flour
2 tbsp wheat starch
¼ cup tapioca starch
1 tbsp shallot oil or vegetable oil
1 tsp salt
1 ½ - 1 ¾ cups water
Some chopped green onions

Ingredients for the sauce:

3 tbsp hoisin sauce
1 tbsp oyster sauce
½ tsp dark soy sauce
2-3 tbsp sugar
¾ cup water
1 tsp cornstarch

1. Mix the rice flour, wheat starch and tapioca starch together. Add 1 ½ cups of water 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.
3. Oil the steaming tray with some vegetable oil. Ladle and spread a thin layer of batter onto the tray. Sprinkle it with some spring onions and steam for 1 minute.

4. Remove the tray from steamer and leave it to cool before removing the CCF. I just used a rubber spatula to scrape and fold in the steaming pan. While waiting for the CCF to cool put in the next tray to the steamer and do the same with the remainder batter.
5. Arrange on serving plate and serve with some sauce and fried shallots.
6. For the sauce: combined all the ingredients, mix well and bring it up to boil in medium heat. Let it simmer for 2-3 minutes or until sauce thickens. Check seasoning to see if it needs extra salt or sugar.


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. You can add in a bit more water to the batter. About ¼ cup.
3. Having 3 trays on rotation will help speed up the steaming process.


Veronica said...

wow you made your own chee cheong fun! Looks good. I like my ccf with some curry over it. Yum!

Anonymous said...

Hai dear..

Thanks for the recipe.. Love it.. Will try it.. (^_^)

Joceline Lor said...

wow .... Cheong fern is my love food.

Fern @ To Food With Love said...

Looks yummy!

Anonymous said...

The chee cheng fan looks so yummy!!! Btw what's wheat starch? Not sure if italy here had it.

ICook4Fun said...

Veronica, thank you.

Amy, you are welcome.

Joceline, mine too :)

Fern. thanks.

Anon, you can replace it with cornstarch

Anonymous said...

wonderful recipe! I tried for lunch today and couldn't believe how good the texture is exactly like shop bought. Also I cooked without oil in fry pan then splashed water around the edges once the top went translucent. I rolled it up with spatula and let cool a bit before eating. While cooking the sauce the texture firmed up beautifully. Adding a bit more tapioca made it taste like Vietnamese noodle soup. Big Thank you!