Malaysian Chee Cheong Fun (Steamed Rice Noodle Rolls)

About This Recipe

Chee cheong fun are delicate, silky rolls made from a thin rice flour batter steamed in wide sheets before being rolled up, their smooth, slightly chewy texture a hallmark of good Cantonese-influenced Malaysian cooking. The batter must be thin enough to spread evenly across a steaming tray, cooked just until set into a translucent sheet before being carefully rolled while still warm and pliable. Served drizzled with a sweetened dark soy sauce and sometimes topped with sesame seeds, fried shallots or a savory sauce, chee cheong fun is a beloved Malaysian breakfast and dim sum item, best eaten warm and freshly made.

Ingredients

Serves 4

• 1.5 cupsrice flour
• 3 tbsptapioca starch
• 2 tbspcornstarch
• 2.5 cupswater
• 1 tspsalt
• 1 tbspvegetable oil(for the steaming tray)
• 1/3 cupdark soy sauce
• 2 tbspsugar
• 1/4 cupwater(for sauce)
• 2 tbspfried shallots(for garnish)
• 1 tbsptoasted sesame seeds(for garnish)

Instructions

1. 1

   Make the batter

   Whisk rice flour, tapioca starch, cornstarch, water and salt into a smooth, thin batter.

2. 2

   Prepare the steaming tray

   Lightly oil a wide, flat heatproof tray or plate that fits inside your steamer.

3. 3

   Steam the sheets

   Stir the batter well, then pour a thin layer into the oiled tray, and steam over boiling water for 4-5 minutes until set and translucent.

   Stir the batter thoroughly before each pour, since the starches settle quickly and an unstirred batter results in an uneven, less silky texture.

4. 4

   Roll

   While still warm, gently roll the steamed sheet up using a spatula, then transfer to a serving plate.

5. 5

   Repeat

   Repeat with the remaining batter to make additional rolls.

6. 6

   Make the sauce

   Simmer dark soy sauce, sugar and water for 2-3 minutes until slightly thickened.

7. 7

   Serve

   Slice the rolls into shorter pieces, drizzle with the sweet soy sauce, and garnish with fried shallots and sesame seeds.

Variations

• •

  Some versions add a filling of shrimp or char siu inside the roll before rolling.

• •

  A version with a savory sauce, using chile oil and sesame paste, is common as an alternative to the sweet soy sauce.

• •

  Adding a scattering of chopped scallion to the batter gives extra flavor.

Storage

Best eaten fresh and warm; refrigerate leftovers up to 2 days and steam briefly to reheat, since the texture firms up considerably once cold.

Frequently Asked Questions