Saturday, 18 August 2007

Chee Cheong Fun

This is one of my favourite breakfast. As it is difficult to get a good chee cheong fun in Exter, I decided to look around & tried all recipes that I've found & finally I managed to modify the repices to make a real smooth chee cheong fun.


  • 3/4 cup of rice flour
  • 1 tbsp of tapioca flour
  • 1/4 tsp salt
  • 1 tbsp oil
  • 3/4 cup of cold water
  • 1/2 cup of hot boiling water
  • 1 tbsp of chopped spring onions


  • 16 pieces of big prawns or
  • some char siew or
  • 3 tbsp of dried prawns, soaked to soften

Sauce (mix and combine well)

  • 1 tbsp oyster sauce
  • 1/2 tsp sugar
  • 3 tbsp soy sauce
  • 1-2 dash of sesame oil
  • 1/2 cup of boiling hot water


In a mixing bowl, combine the rice flour, tapioca flour & salt with 3/4 cup of cold water. Stir until smooth. Add in 1 tbsp oil. Add in the hot water and the chopped spring onions.

Lightly grease 2, 7" to 8" pan. Here I used the sandwich pan. Lightly greased the pan each time it has been used. Also prepare a cold water bath by filling a second large pan with cold water

Bring the water in the skillet to a boil. Put the greased pan in the steamer to heat it through. Stir the batter and ladle 1/4 cup of the batter into the pan . Spread the batter evenly by tilting slightly. Put in the filling and cover to steam for 3 minutes or until the sheets has cooked through. Transfer the pan to the cold water bath for 1 minute. Use a spatula to loosen the sheet along one edge, then roll it up losely. Transfer the roll onto a plate. Repeat with the remaining batter, cleaning and oiling the pan each time, and replenishing the simmering water in the skillet as necessary.

Serve with some chilli oil and sauce.


Anonymous said...

These recipes are wonderful. They made my mouth water as I am printing them. I will try some dishes when we have the Malaysian get together. Many thanks.

Yummy Mummy said...

Good luck...need any advice, do not hesitate to email me again.