Chee Cheong Fun (Malaysian Style) 豬腸粉 (馬來西亞風味)

Silky smooth steamed rice rolls, generously drenched in a rich, sweet dark sauce, sometimes complemented with a spicy chili sauce, and often garnished with sesame seeds and fried shallots. A popular street food and breakfast item in Malaysia.

Nutrition (per serving)

Ingredients

• Rice flour: 150g
• Tapioca starch: 50g
• Water: 510ml (400ml for batter, 50ml for dark sauce, 2 tbsp for cornstarch slurry, 2 tbsp for tamarind paste)
• Cooking oil: 4 tbsp (2 tbsp for batter, 2 tbsp for chili sauce)
• Salt: 0.75 tsp (1/2 tsp for batter, 1/4 tsp for chili sauce)
• Dark soy sauce: 4 tbsp
• Sweet soy sauce (Kecap Manis): 3 tbsp
• Sugar: 2 tbsp + 1 tsp (2 tbsp for dark sauce, 1 tsp for chili sauce)
• Cornstarch: 1 tsp
• Dried chilies: 5 (soaked, deseeded)
• Garlic: 3 cloves
• Shallots: 2
• Belacan (toasted shrimp paste): 0.5 tsp
• Tamarind paste: 1 tbsp
• Toasted white sesame seeds: 1 tbsp
• Fried shallots: 2 tbsp

Steps

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Prepare the Chili Sauce (Optional): Blend dried chilies, garlic, shallots, and belacan into a fine paste.
7. 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.
8. 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.

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