Chee Cheong Fun? Yes, that’s how the local Malaysian call it
Chee Cheong Fun (猪肠粉), litarally translate to “pig intestine noodle” owing to it looks like pig intestine but not used any part of offal to make it. Chee Cheong Fun aka Steamed Rice Noodle is one of the most common staple amount the Chinese ethnic (Paper thin Rice Noodle Roll in Guangzhou steamed with bamboo tray). There is plenty of so called secret recipes for it but the core ingredient is nevertheless – rice flour and water. I got pretty curious and had some fun time trying it out. It took me 3 trial-error in order to get this result in the video. Check it out!
Lead Time : 30 minutes
Ingredients – Rice Noodle Roll
- 1 cup of Rice Flour
- 1 tsp of Tapioca Flour
- 2 cup of Water
- Cooking Oil to grease tray
- 12 pcs of Deshell Shrimp (any fillings of your choice would do)
- With a mixing bowl, add rice flour, tapioca flour and water. Thoroughly mix until all the flour has dissolve.
- Bring the steamer to a full boil, then preheat the tray for 1 minute.
- Remove tray from steamer and brush a layer of oil on the tray.
- Scoop the rice batter into the tray with just enough of rice batter to cover all the areas.
- Bring the tray back to the steamer and slowly spread the rice batter as you move the tray.
- Once the rice batter begin to set, keep covered and steam for 2 minutes.
- After 2 minutes, remove cover and add fillings. Continue steaming for 3 minutes.
- Remove from steamer.
- With a flat scrapper, grease it with cooking oil then gently lift up the cooked rice batter and roll it rolls.
- Gently transfer to a plate.
- For the remaining ingredients, repeat step (2) to (10).
- Serve with soy sauce mixture, hoisin sauce, sweet bean sauce, chili sauce, etc.
- You will notice the technique are different than what you usually see in a dim sum house, due to they uses cloth as a tray and the steam can penetrate directly which does not require the greasing-the-tray-step. Due to oil on the tray, the rice batter is much difficult to stay put hence the differences in technique.
- Ratio wise for rice batter is 2 (water) : 1 (rice flour)
- I added tapioca flour as it does slightly increases the starch content which improve the elasticity of the end result.