With a slithery appearance and texture that just slips into your throat; Chee Cheong Fun is a Malaysian favourite that you can find in hawker stores all across the nation. Being a flexible dish (similar to its texture), you can eat it in numerous ways. Some popular variations of the dish include the Penang version with its distinctive black sticky heh ko; and the Hong Kong one garnished with fried shallots and XO sauce.
Origin of Chee Cheong Fun
This steamed rice roll dish that has become a staple amongst Malaysians had, in fact, come from the Guangdong Province in Southern China. Translating to pig intestine noodles in the Chinese Cantonese dialect; the name comes from its translucent appearance that resembles pig intestines.
For those of you who are not huge fans of pig intestines; rest assured that no pig intestines is involved in the making of the dish. On the contrary, a combination of rice flour, wheat starch and tapioca flour makes up the dish itself. These ingredients are what create its distinctive look and texture.
Chee Cheong Fun Recipe: How to Make Homemade Chee Cheong FunDifficulty: Easy
To make this dish, it would be ideal if you own a steamer, but other than that, the ingredients needed for making Chee Cheong Fun is readily available in supermarkets. By learning some simple techniques and a following a few simple steps, you’ll be having fun making Chee Cheong Fun!
125 grams of rice flour
8 grams of corn starch
8 grams of wheat starch
8 grams of tapioca flour
½ teaspoon of sea salt
1 tablespoon of vegetable oil
400 grams of water
- Start by preparing the batter. In a mixing bowl, combine rice flour, corn starch, wheat starch, and tapioca flour and stir with a whisk. Then, slowly whisk in water to form a smooth batter, cover the bowl with a cling film or kitchen towel and set it aside for 30 minutes.
- After that, boil some water in the steamer. Line a shallow baking tray (with the dimension of approximately 23cm x 28cm) with a wet cloth slightly larger than the tray, and preheat it in the steamer for about 2 minutes.
- Retrieve the batter that you’ve set aside previously and give it a good stir. Then using a ladle, pour out about ¼ cup of the batter onto the preheated tray in the steamer. Cover the steamer and let it sit for 5 minutes until the rice sheet bubbles and has a translucent appearance.
- After that, remove the cloth and invert the contents of the tray onto an oiled tray. Let it cool for 1 minute. Then with a dough scraper, loosen the edge of the rice sheet and roll it up.
- Repeat the process until the batter runs out. Then finally, cut the rolls into several sections, and your Chee Cheong Fun is ready to be served!
Ways to Enjoy Chee Cheong Fun
Once you’ve mastered making the fundamental Chee Cheong Fun, you could make your favourite dish! Serve it with curry and some Yong Tau Fu, and you could make the curry version of it; add a generous serving of heh ko on top and you’ll have the Penang version too.
Explore other popular Malaysian delights with Lokataste Recipe and more!