Foodie

Friday, July 11, 2008

Chee Cheong Fun III

After many attempts to get the chee cheong fun that i fancy, i have come to this one that i like. My friend, Kimmie, who is of Vietnamese decent served Banh Cuon at her son's birthday party and i liked it better than the cheong fun served at dim sum, as it was so delicate and smooth. I have made it with Banh Cuon premix and it turned out great if it is done right, that is, very very thin. The suggestion in the premix is to use 4 cups of water to the whole pack which is 12 ozs/340 gms, i wonder what is the proportion of tapioca/wheat starch/potato starch to rice flour that is in the whole pack? Anyway, i have found a video for banh cuon trang chao http://video.google.com/videoplay?docid=2472585946606212957&q=&hl=en and obviously did not understand a word of what she is saying but i could figure out the recipe and gave it a go. She used 5 cups of water to 1 cup of rice flour and 1/3 cup of tapioca starch. Her method of using the frying pan is the easiest way to make cheong fun.



Heat the crepe pan

Pour in a 4 oz ladle of batter

Keep pouring the batter until it reaches the edge of pan


Heat until a thin layer is at the bottom of pan


Pour back the excess batter

Cover the pan


The cheong fun is cooked when it is bubbly and transparent

Flip the cheong fun onto an oil board to cool before rolling


Roll cheong fun when it has cooled

Enjoy

Ingredients:

60 gm rice flour
20 gm tapioca flour (alternatively replace 10 gm with potato starch)
2 1/2 cups water
1/4 tsp salt
2 tbsp oil

Method:

Mix all the ingredients together and leave aside for at least 1/2 hour before making the banh cuon following the method above.
I like to serve banh cuon like chee cheong fun with the hoisin sauce and sesame paste.
Sauce
3 tbsp hoisin sauce
1 tbsp sesame paste
1 tbsp soya sauce
2 tbsp sugar
1/4 cup water

Toppings

Garlic oil

Sesame oil

Sesame seeds

Fried Shallots

Chilly Sauce


41 comments:

CY said...

Hi Lily,
I must say I really admire your determination to try to do home made chee cheong fun! Here in Perth, W Australia we're quite spoiled to get it either in fresh packs or get it from tim sum restaurants. I am a great fan of your blog and look forward to your future posts!
Cheers
Christine

SteamyKitchen said...

OMG! you rock! I'm soooo making this.

lilyng said...

christine

We do have packed cheong fun in the asian stores but who knows how long it has been on the shelf.

Try this recipe, it is so rewarding and it is like making crepes

lilyng said...

steamykitchen

you should try this and your kitchen is no more steamy

Little Corner of Mine said...

Whoa! Finally a recipe that I can make at my own home! I do have all the ingredients at home now, hmmm except I just threw away my sesame paste because the cover was opened when I found it in the fridge. Thanks for sharing this recipe. Will let you know how it turned out! :)

yellowlinen said...

Thanks so much for sharing this recipe-Now I can make my own chee cheong fun. You are great!

Anonymous said...

awesome. thanks for sharing the recipe. got to your blog through lunchinabox.

SuLing said...

Hi Lily,
Do I need to oil the pan (cast iron)before pouring in the batter?

Have used many of yr recipes and they are great. Thks.

lilyng said...

suling

i used a crepe pan and it is non-stick and not cast iron.

rub the pan with oil and then use the kitchen towel to rub the oil onto the surface of pan initially and only repeat oiling if it sticks bad

Nii said...

gosh! I really love chee cheong fun! this reminds me of my childhood in the chinatown district of jakarta, indonesia. I always ask my mom to buy me this after school... I can't wait to recreate this dish! Thank you!

Anonymous said...

We are able to get the Shrimp paste from Penang in Houston supermarket, make it much better instead of using the HoiSin sauce. Makes it exactly the same as those hawker stuff back in Penang.

Thanks for the recipe.

Div said...

Hi there!
i've been a long time lurker. just love ur blog! ive been wanting to try and make chee chong fun myself for a while now, but never got round to it. this recipe however, makes things so easy!

i was wondering, what kind of sugar should i use for the sauce. powdered or fine caster?

Fanny Wijaya said...

looks so delicious....can i wrap something with it?

lilyng said...

fanny wijaya

if you have seen the video link, the banh cuon is supposed to have a filling.

once it has been rolled up, it will be stuck and cannot be used as a wrap

Yin said...

Wow ! Yummy, I'm totally impressed. Thanks for the sharing

Anonymous said...

Lily, thanks for this easy recipe. I tried it and it is really easy, but need to get the hang of handling the soft texture (much softer than when you buy it, I'm not sure or maybe I put too much water?). Thanks again... love your blog.

lilyng said...

anonymous

it is very soft and delicate and has to be cooled down before handling. Oil the board or plate and your fingers too and work fast if you are making banh cuon - please watch the video link

Lizzie said...

Wow - that's impressive. I saw on tv how they make the cheung fun in restaurants and found it very interesting.

cc said...

Stumbled upon your blog through another blog, what great recipes you have here! Thanks for sharing!

Anonymous said...

hey,i've been findng how to make this for ages^^thanks gal..u rock!
try making century eggs the next time would u?

Rambling Away said...

Stumbled upon ur blog while blog hopping. Cool blog ! Well done! Keep up the good work.

Little Corner of Mine said...

Tried this few days ago and what a disaster! I couldn't do it in the pan, came out burn at the bottom but raw on top. Frustrated, I tried to steam it, still "tak tadi". Mostly went into the trash. But I already made my sweet sauce, so the next day I tried sinner's recipe. First few batches turned out too thick, but the later ones were good to eat. Will post in my blog later, mostly to share my sweet sauce recipe.

lilyng said...

ching

what happened???? how come tak jadi???

Anonymous said...

Tried this recipe yesterday.It tasted fine but one side had the look and texture of a pancake.How do I get the glassy, smooth texture? Will be trying your steamed version (minus the borax).By the way, we prepared a sauce using only hoisin sauce and dark soya sauce and water. Tasted 'real'.Thanks for sharing.

lilyng said...

anonymous

the pan must not be too hot before you pour in the batter. once you have removed the excess batter, close with a tight lid and you can turn up the heat.

Donna said...

This looks very yummy!! Thanks for the instructions. Funny I have an aunt with the same first and last name as you, and she was an excellant cook too :)

Ponderingmama said...

Hi Lily,
I am also a Malaysian transplanted in USA. I was craving Chee Chung Fun too and I am craving the sauce that comes with it that has har ko in it...If I remember correctly its the type you get in Klang and Penang. Have you by chance stumbled on that recipe?

lilyng said...

ponderingmama

i have not acquired the taste for the hae ko in chee cheong fun yet.

you can just dilute some hae ko and add in hoisin sauce

microworm said...

Hi Lily, I have been looking at your earlier Chee Cheong Fun receipes but was apprehensive of making them because of having to find a suitable pans and such to steam the cheong fun. But this new reciepe is ideal, I will try it this very afternoon and see how it goes. Thank you very very much indeed.

microworm said...

hi Lily,

I tried the receipe twice and both times were successful. The second time, I put 1 round of cheong fun into another sheet to make the cheong fun thicker. It really taste like chee cheong fun but was so easy and no hassle.
BTW, i use left over BBQ sauce from one of the fast-food restaurants for the sauce and i think it tasted as good as hoisin sauce.

Thank you very much for sharing.

Anonymous said...

Hi Lily,

How long can I keep this Chee Cheong Fun? Does it stay soft all day or just a few hours?

I want to try this today. I will make them a few hours before my husband comes back from work. I just want to make sure the texture is still soft.

thanks,
Serena

lilyng said...

serena

these rolls will be still smooth and soft if kept in an airtight container.

if you have left them in the fridge, just steam it back before serving.

jinkar said...

Just tried it today with not much success :( My sons love chee cheong fun so much too! I think I did not mix the batter up each time I ladled it out plus can't quite get it out of the pan without breaking. I ended up having to roll it in the pan with my spatula. The ends were very wet and di not seem too cook. Maybe I was too impatient. Will have to give it another go.

Anonymous said...

Ah, why trouble to make yourself. Can go eat at this Chee Cheong Fun place at Money's Corner, Brickfields (Tun Sambanthan). They have sauces from Har Ko to the typical sweet brown sauce. http://hgvc.blogspot.com/2009/03/chee-cheong-fun-in-kuala-lumpur.html

Check this out.

lilyng said...

anonymous

ah, you have really made me homesick. all the trouble is worth it when you cannot get the real thing

edp said...

Hi there!

I would like really to try this out. And have been looking for sesame paste, but can't seem to find it.

I'm from Singapore. Wonder is it under another name? Can I get it from supermarket? I can only find instant black sesame powder.

lilyng said...

edp

i am sure you can get sesame paste in your local supermarket - ask for 'chee mah cheong'.

you could blend some roasted sesame seeds with a little oil, it will work or replace with peanut butter.

Anonymous said...

Hi Aunty lily do u know how to make the pink sauce (miss that a lot) instead of the brown colour hoisin sauce? thanks, Jul

lilyng said...

jul

i too missed this pink sauce and it was difficult to get even when i was living in petaling jaya. it is really sweet tau cheong and i am sorry i don't know how to make this pink sauce

Anonymous said...

Aunty Lily, thanks for your response. If I find it one day I'll let you know! Cheers Jul

Chantelle said...

Hi Lily, I dont have any cloth for steaming so I decided to try this recipe. I have tried twice and it didn't work, it's all gone soggy ... I tried and adjust the heat to different level ...no luck at all. Such a sham...I dont know if it is because of the pan. I used Circulon pan which is quite thick. 2 attempts and I still want to be successful in making this :-(

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