Tuesday, 26 March 2013

Homemade - Chee Cheong Fun

Having some time in the morning, I decided to dish out a typical asian breakfast, Chee Cheong Fun, known as 猪肠粉 in Mandarin. Research for some recipe online, and realize that most are the same, but depends on whether you would like to microwave it, or steam it. Either way is fine, but probably steaming is much more traditional, and even gives the texture a little more moist. But looking at the negative side which is more troublesome, I took the former...

Making of Chee Cheong Fun is actually quite easy. Below are the following ingredients we need, including a microwave which I was forbidden to move it off its spot for this photo :( Anyway, below are just the rough estimation of the amount we need.

60g Rice Flour
10g Corn Flour
1 tsp Cooking Oil
1 tsp Sesame Oil
1/4 tspn Salt
190ml Water

After gathering all the ingredients, the next step is the easiest! Simply dump all into a bowl, and start stirring to dissolve the flour.

Once the stirring is completed, we can start on the main step.

Lightly grease the microwave-friendly container/flat plates to avoid sticking, and pour a small sufficient amount of the mixture to cover the base of the container, probably about 1-2mm. We don't see 1cm thick Chee Cheong Fun in the coffee shops right?... And microwave it for a minute or so. As long as the liquid at the base starts forming shape, and texture is a little translucent, we can take it out and pour the leftover mixture back with the rest, leaving the "formed" base untouched.

Leave it aside to cool, before taking it out of the container and rolling it. Kindly do not mistook this as face mask, thou the white translucent look of it tempts me.

It took probably 2 mintues for the cooling stage, and you can start rolling it up. Next, you can cut into slices to prepare for the "finale"...

Add the usual toppings or any that you prefer, such as the sesame seeds, light soy sauce, etc. For me, I went with the light soy sauce only.

Here's the final outlook.. It may not look that appetizing, but it does tastes quite ok! I will try adding meat as fillings the next time, such as Shrimp Chee Cheong Fun, Char Siew Chee Cheong Fun, etc., those like Dim Sums :)

Do give it a try, and play around with the fillings if you like.

For your information, the amount of ingredients as stated above, is able to make about 2 long slices of the usual length in coffee shops. Hope this is a good gauge if you intend to prepare for your family!


  1. I was excited to find this recipe is microwavable. However, I noticed most recipes are not the same, and I always end up with something too glutinous. Do you have a suggestion on how to reduce the stickiness of the cheong fun?

    1. Do you mean when taking it out of the container? If so, you can try applying more oil or butter to reduce the stickiness :)