Wednesday, May 4, 2011

Home-made Chee Cheong Fun

Steamed rice rolls with hoisin, peanut butter, prawn paste (hae kor) and Sriracha chilli sauce, garnished with
crispy shallots, dried shrimp and toasted sesame seeds

Well, I just couldn't get enough of chee cheong fun last night, so I decided to make my own rice rolls today. I also made the sauce a little thicker and added some peanut butter to the hoisin mixture.  And these steamed rice rolls taste even better than the store-bought ones I used yesterday. Soft, fresh and free of preservatives. Absolute yum and totally addictive!

Here is the recipe for the rice rolls, adapted from Amy Beh:

Chee Cheong Fun Recipe


580ml water
1/2 tsp salt
1 tbsp oil

110g rice flour
15g corn flour
1 1/2 tbsp tang meen fun or wheat starch flour


Put combined flour into a mixing bowl. Add water gradually to mix into a smooth batter. Mix in salt and oil then leave aside for one hour.

Lightly grease a square pan/tin that will fit in your wok. Spoon a thin layer of the mixture into the pan and steam over rapid boiling water for 5 minutes until cooked. While still hot, use a scraper to lift and roll the sheets up immediately. Repeat with remaining batter.


To make the sauce, refer to the previous post on Penang-style Chee Cheong Fun.

Freshly made rice rolls

One nicely packed for my sister to take-away