Prepare the Rice Rolls Batter: In a bowl, combine rice flour, tapioca starch, water (400ml), cooking oil (2 tbsp), and salt (1/2 tsp). Whisk until smooth and lump-free. Let it rest for 15 minutes.
Steam the Rice Rolls: Prepare a steamer. Grease a flat pan or plate (about 8-inch diameter) with cooking oil. Pour a thin layer of batter into the greased pan, enough to cover the bottom thinly. Steam for 2-3 minutes until the batter is cooked and translucent.
Roll the Chee Cheong Fun: Once cooked, carefully scrape the steamed rice sheet from one end to the other using a spatula, rolling it into a log. Repeat steps 2 and 3 until all batter is used. Slice the rolls into bite-sized pieces.
Prepare the Sweet Dark Sauce: In a small saucepan, combine dark soy sauce, sweet soy sauce, sugar (2 tbsp), and water (50ml). Bring to a simmer over medium heat.
Thicken the Dark Sauce: In a separate small bowl, mix cornstarch with water (2 tbsp) to create a slurry. Pour the slurry into the simmering sauce while stirring continuously until it thickens. Remove from heat.
Prepare the Chili Sauce (Optional): Blend dried chilies, garlic, shallots, and belacan into a fine paste.
Cook the Chili Sauce: Heat cooking oil (2 tbsp) in a pan. Sauté the blended chili paste until fragrant and oil separates. Add tamarind paste (mixed with 2 tbsp water), sugar (1 tsp), and salt (1/4 tsp). Simmer for 5-7 minutes until the sauce thickens.
Serve: Arrange the sliced chee cheong fun on a plate. Drizzle generously with the sweet dark sauce and a dollop of chili sauce (if using). Garnish with toasted white sesame seeds and fried shallots.
Cook this in the app — save it & get tonight’s menu
Get the app
