Monday, July 4, 2011

Chee Cheong Fun 豬腸粉 Rice Noodle Roll

I am actually a Dim Sum person! 
I love everything served in a Dim Sum restaurant...
Who doesn't? =)

I decided to make some chee cheong fun yesterday for our dinner~
I used the same recipe 3 years ago....
This recipe doesn't require Borax powder..
this powder is actually not good for us in large quantity.
It helps the chee cheong fun to be elastic, less sticky and have a nicer texture..
You can read about Borax powder HERE...

I must say that this recipe is OK...
without the powder we can't achieve those standards served in restaurants.
But I'd rather eat these! Healthier! =)
I only used a little oil to brush the pan, so the cheong fun was sticky...
that's why it's so ugly..hehe
wrapped some with prawns and the others with ham.
I love prawns while my man loves ham!
I must say that the sauce is somewhat close to those served in restaurants.
very yummy!

I will make it again when I have the time !

Chee Cheong Fun 豬腸粉 Rice Noodle Roll

Cheong Fun
150g Rice Flour
1 ½ Tbsp Wheat starch flour
2 Tbsp Corn flour
1 Tbsp Oil
2 cups Water
½ tsp Salt

1. Sift dry ingredients together.
2. Slowly add the water, mixing as you add.
3. Lastly add the oil and salt and mix thoroughly. Set batter aside for at least an hour.
4. 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.
5. 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.
6. Place in a plate brushed with a little oil. Continue with the rest of the batter. 

1 tbsp oil
2 tbsp sugar
a few slices of ginger (optional)
½ cup water
4 tbsp mushroom flavoured soy sauce or normal light soy sauce
½ to 1 tbsp dark soy sauce

1. Place ginger with oil and sugar in a pot. Cook over small fire until sugar turns brown.
2. When sugar is brown, add in the rest of the ingredients. (Beware of the splatter!!)
Cook over medium fire for about 5 mins. Taste the sauce and adjust taste accordingly. 
If you find the sauce too sweet, you can add in a bit of salt.


Recipe Source from : Baking Mum


  1. I'm a Dim Sum person too! I love CCF, but I prefer the Penang's version, which served with a lot of 'Ha Kou'. Yours look yummy, it's a good idea to put ham inside :)

  2. I am totally a dim sum person as well :D)!! I have made chee cheong fun in the past, quite time consuming but totally worth it :D)!

  3. Wow... you made chee cheong fun.... wow!!

  4. This looks delicious! I haven't made these in ages.... they take so long to cook and so quick to eat ;) I've never heard of borax powder! :O

  5. Min! I've never heard of the Penang CCF b4~~ my mother in law is from Penang..i shall ask her!! =)

    CG..i saw your post about the CCF actually! HAHA! Next time i will try your recipe..

    NEL..HEHE!! thank u! But it's a bit time consuming to cook one by one..

    Von..yeah i didn't know about borax powder till i did a search for CCF recipes! Hey hope to see you make CCF again soon! =)

  6. I grew up eating lots of CCF, but not HK style.
    The version I grew up with was unfilled, but it was topped with chinese chives and dried prawns (in the batter).
    I love them with just plain oil shallot oil and soy sauce, nothing more.