Friday, September 20, 2013

Chee Cheong Fun (Steamed Rice Roll)

recipe adapted from here
150g Rice Flour
1 ½ Tbsp Wheat starch flour
2 Tbsp Corn flour
1 Tbsp Oil
2 cups Water
½ tsp Salt 

fried dried prawns (hay bee)
chopped green onion
chopped fresh red chilli
toasted sesame seeds

 Sauce & Toppings
che hou sauce
fried shallot
fried shallot oil
chilli sauce


  1. Sift dry ingredients together.
  2. Slowly add the water, mixing as you add. Lastly add the oil and salt and mix thoroughly. Set batter aside for at least an hour. 
  3. Prepare your steamer. Grease a swiss roll pan or any aluminium tray with oil and pour the batter directly on the pan and steam for 5 mins.
  4. After steaming, using a plastic scrapper roll the ccf up. If you are using ingredients like char siew or prawns, you can sprinkle it over the steamed ccf and then proceed to roll it up.Place in a plate brushed with a little oil. Continue with the rest of the batter.
  5. Cut the steamed rolls into pieces and serve with sauce and toppings.

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