20min 4 ppl
Chee Cheong Fun
38 minutes
4 people
Medium31–60 min or 7–12 steps
38 min · 7 steps
Medium: 31–60 min or 7–12 steps
240 kcalper person
Protein 4g
Carbs 44g
Fats 5g
About this dish
Silky steamed rice flour sheets rolled into soft ribbons, drizzled with sweet dark soy sauce and sesame oil for a light, comforting hawker breakfast.
Allergy Info
Gluten, Soya, Sesame
Diet Info
Vegan
Ingredients
Dried Goods
- Rice flour200 g
- Tapioca Starch2 tbsp
- Cornflour2 tbsp
- Sugarfor the sauce1 tbsp
Spices & Seasonings
- Salt0.5 tsp
- Sesame seedstoasted, to garnish1 tbsp
Oils & Condiments
- Vegetable Oilfor the batter and greasing2 tbsp
- Dark soy saucesweetened, for the sauce3 tbsp
- Light soy saucefor the sauce1 tbsp
- Sesame Oil1 tsp
Utensils
- Mixing bowl
- Steamer basket
- Baking tray
- Saucepan
Method
1
Whisk the rice flour, tapioca starch, cornflour, one tablespoon of the vegetable oil and salt with 500ml of water until completely smooth.
Approx. 6 minutes
2
Lightly oil a flat heatproof tray that fits inside your steamer.
Approx. 2 minutes
3
Ladle a thin, even layer of batter onto the tray and steam over boiling water for four minutes until set and translucent.
Approx. 4 minutes
4
Lift the tray out and use a spatula to loosen and roll the sheet up into a soft roll, then slide onto a plate.
Approx. 4 minutes
5
Re-oil the tray and repeat with the remaining batter to make more rolls.
Approx. 15 minutes
6
Combine the dark soy sauce, light soy sauce and sugar in a small saucepan and warm gently for two minutes, stirring until the sugar dissolves.
Approx. 2 minutes
7
Cut the rolls into short lengths, drizzle with the warm soy sauce and sesame oil, and scatter with toasted sesame seeds to serve.
Approx. 5 minutes
