Hong Kong Style Chee Cheong Fun (Rice Sheet Rolls)

Serves: 6



  • Batter:
  • 160g rice flour
  • 2 tbsp tapioca flour
  • 1 tbsp wheat starch
  • 900ml water
  • 1 tsp salt
  • 1 tbsp oil
  • Filling:
  • 140g char siew, chopped
  • 1 tsp cornflour
  • 1 tsp oil
  • 1/2 tsp sesame oil
  • Dash of pepper
  • Sauce:
  • 2 tbsp oil
  • 2 shallots, sliced
  • 5 tbsp light soy sauce
  • 5 tbsp water
  • 2 tsp sugar


Combine all ingredients for batter in a large mixing bowl. Mix well. Strain mixture into another mixing bowl.

Combine chopped char siew, corn flour and oil in a bowl. Season with sesame oil and pepper. Mix well.

Place a piece of wet cloth onto a stainless steel tray or dish. With the tray/dish on the steaming tray, bring a wok of water to boil.

Use a ladle to scoop some batter onto the cloth. Sprinkle some chopped char siew on the batter. Steam with rapid boiling water for 5 minutes.

Remove the cloth onto a clean working surface. With the help of a scrapper, roll the chee cheong fun up. Arrange on a serving dish.

To prepare sauce, heat oil in a pan. Fry sliced shallots until fragrant. Add light soy sauce and water, and bring to a boil. Season with sugar. Pour sauce over chee cheong fun.

Serve chee cheong fun with XO sauce or sambal belacan.

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