How to make chee cheong fun at home

This is a blog post on how to make Chee Cheong fun at home. I still write about recipes mainly it’s what I still do at home when I get time. Chee Cheong fun is called in Cantonese. In English translation rolled rice noodles resemble intestines due to their shape. Growing up in Malaysia we used to have this in the mornings after going to the wet market as it is sold as street food by food vendors. Here in the UK, finding it as a dish in the dim sum menu is only possible. Similar but not the same as the sauce is different. Making it sourcing the exact sauce is the most tricky part. It is possible to buy Cheong fun from Chinese grocers here in the UK but without sauce.

The sauce is quite specific in Malaysia as food tastes evolve over the years. Local ingredients are added to the original sauce. Hence the ones in Malaysia are more spicy with chillies added and taste more fishy as prawn paste is sometimes added. One can also add dried or fresh prawns to it while cooking this is to add more flavour to it. As on it’s own it is bland so it need flavouring.

I am not a fussy eater. I use a combination of hoisin, oyster sauce and yellow bean paste to make the sauce. Feel free to adjust it accordingly to suit you.

How to make Chee Cheong fun at home.

To make the Chee Cheong fun noodle one needs a steamer big enough to hold a flat plate or baking dish. I use a small stainless steel dish as I don’t have a big steamer. It did take a while to cook but at least it works. Some use a wok with a lid instead.

Noodle batter

200g Wheat starch

25g Rice flour

25g tapioca flour

650-700 ml Water

Sauce for the noodles

2 tbsp Hoisin sauce

2 tbsp Yellow bean paste

  • 1 tbsp Oyster sauce


Pickled green chilli (here is the link to the recipe)

Sesame seeds (optional)

To make cheong fun measure out the ingredients and mix them all the noddle ingredients into a batter. Mix till it’s smooth and lump free. Then in a flat base heat-resistant pan add a bit of cooking oil and pour some batter to cover the pan.

Steam it over boiling water till it’s cooked. It’s cooked when the batter hardens and becomes translucent. Take it out of the steamer let it cool then roll it up when it is cool enough to handle.

Serve it warm with some hoisin and plum sauce or Sri Racha or chilli oil.

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