Chee Cheong Fun Recipe

With sweet sauce, garlic oil, fried onions and sesame seeds

With X O Sauce, Chilly Sauce, Garlic oil, Fried onions & sesame seeds

With sambal Hae Bee, Garlic oil, soya sauce, fried onions and sesame seeds

Spray pan with vegetable oil. I use 2 eight inch pans.

Heat oiled pan

Measure 1/4 cup of batter

Pour into pan

Swirl and tilt pan around to level batter, cover and steam until cooked.

Remove from steamer, leave pan in cold water bath for 2 minutes. Then using a spatula, loosen the sides and roll it up

Cheong fun is ready

Ingredients:

3/4 cup of rice flour
1 tbsp of tapioca flour
1/4 tsp salt
1/4 tsp borax powder (pangsah)
1 tbsp oil
3/4 cup of cold water
1/2 cup of hot boiling water
1 tbsp of chopped spring onions
2 tbsp of chopped dried shrimps (presoak dried shrimps in hot water to soften)


Method:

Spray 2 eight inch pan with vegetable oil.

Pour water 3/4 inch deep into a skillet.

Make a cold water bath by filling a second large pan with 1 inch of cold water.

In a medium bowl, combine the rice flour, tapioca flour, salt, borax powder and oil. Add 3/4 cup cold water and stir until smooth.

Stir in the hot boiling water and chopped spring onions.

Bring the water in the skillet to a boil, then reduce the heat so it is barely bubbling.

Float the oiled pan on the water to heat it through.

Give the batter a quick stir and ladle 1/4 cup of the batter into the pan and a sprinkle of chopped dried shrimps, tilting the pan to spread the batter evenly.

Cover and steam for 3 - 4 minutes, or until the sheet has cooked through.

Transfer the pan to the cold water bath for 2 minutes.

Use a flat spatula to loosen the sheet along one edge, then roll it up loosely.

Transfer the roll to a plate.

Repeat with the remaining batter, cleaning and oiling the pan each time, and replenishing the simmering water in the skillet as necessary.

To serve, cut the roll into 1 inch slices and top with sauces of your choice.

Sweet Sauce


2 tbsp grounded teem cheong/tau cheong/mein see
2 heaped tbsp creamy peanut butter
1/2 tsp garlic powder
1 tsp onion powder
1 tbsp soya sauce
1/2 tsp dark soya sauce
1/4 - 1/2 cup sugar
2 cups water

In a big microwavable bowl, combine the grounded teem cheong, peanut butter, garlic & onion powder, soya sauce and dark soya sauce. Mix them well by adding a little water at a time. Finally add in all the water.

Cook on high in the microwave for 2 minutes. Stir and add in 1/4 cup sugar, Stir well and continue to cook for another 2 minutes until all the sugar has dissolved.

Adjust taste by adding more sugar and if the teem cheong is not so salty, a dash of salt should be added to bring out the sweetness.

Cook further for 1 minute and sauce is ready. It will taste better if you serve the sauce while it is warm as the chee cheong fun has to be at room temperature.

Note:

This chee cheong fun has to be eaten as soon as it is made.

I made a batch earlier and left them cover in the warm water that was left behind after the steaming, thinking that it will be still warm when i serve later. When i wanted to serve them, they were all cracked and not presentable at all.