Chee Cheong Fun

Today is good Friday, it is also a holy day of obligation and abstinence for Christians. This means that we cannot eat meat today and so I made some Chee Cheong Fun kosong for breakfast. This is the first time I make Chee cheong Fun and it turns out okay, just like the ones in Miri. The recipe is adapted from my cooking escapades blog with slight modifications. I made it plain without any fillings.

150g Rice Flour
1-1/2 Tbsp Wheat starch flour (Tang Fen)
2 Tbsp Cornflour
1 Tbsp Oil
2 cups Water
1/2 tsp Salt

1. Sift dry ingredients together.
2. Slowly add the water, mixing as you add. Strain to remove lumps.
3. Lastly add the oil and salt and mix thoroughly. Set batter aside for at least an hour.
4. Prepare your steamer and place an oiled stainless steel plate inside. Oiled 2 or 3 steaming tray (for rotation to speed up the steaming process). Heat up the pan in the steamer for a minute.
5. When water is boiling, ladle and spread batter onto the plate. Steam for about 4-5 mins.
6. Roll it tightly. Place rice rolls on a plate and brush with a little oil. Continue with the rest of the batter.

Sweet Sauce :
1/2 cup water
7 Tbsp Hoisin sauce
3 Tbsp soya sauce
3 Teaspoon black soya sauce

Mix all ingredients together and cook over medium flame until slightly thick.

Toasted sesame seeds.

1. Oil it steaming tray once at the start. If you find the CCF is getting difficult to remove, oil again before the next batter is poured in.
2. The thickness of the CCF depends on each individual preference.
3. Having 3 trays on rotation will help speed up the steaming process.

For more info please see also my website Chee cheong fun

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