Hong Kong Style Chee Cheong Fun 港式猪肠粉


I am an avid fan of Hong Kong dramas and those who has been following HK serials like me, would have watched the very popular “一屋老友记” drama that has recently ended. In the show, the male lead has used his late father’s skills in making Chee Cheong Fun to reunite the family. And having watched the show, it really prompt me to wanting to make some chee cheong fun myself also !! 


And so I really did !! LOL. I thought it won’t be that tough, after all it’s just mixing a flour batter and cooking it. I guess I was kinda wrong. I couldn’t get the chee cheong fun off the cloth on several attempts and failed miserably. But not wanting to give up, I continued into the 2nd day, and I reckon that the whole issue probably lies in the cloth I was using. And I wasn’t able to get a much smoother texture of chee cheong fun as I had expected. 


So day 2, I re-tried and this time, I used the cling film instead. And it was a tremendous success !! Not only so, it makes everything so much finer a texture and a 100% easier to roll up the chee cheong fun too ! And I continued with this method again and again thereafter and manage to achieve an equivalent and more uniform texture throughout too . But for a start, I would recommend making a thicker one instead so that it’s easier to handle, just like what I have done in the pictures. But once you get the hang of it, you can fine tuned the thickness of it to your preference.


The difference between HK and SG style of chee cheong fun probably lies in the thickness and the sauce used for dipping. The HK kind is probably thinner in texture, comes with some kinds of fillings and dipped in a savoury sauce. The SG style is one of a thicker texture, doesn’t come with any fillings and dipped in a sweet sauce. Also, if you do not intend to eat this as a chee cheong fun, it could jolly well be used to stir fried as a rice noodles dish too.


For the fillings, you can always used some diced char siew, fresh prawns or even dried prawns. As you can see, I added some fresh prawns on my first day’s attempt. But on the 2nd day, I had it plain with the sauce. In fact, I find that it all tastes much better just by dipping the sauce without any fillings.

And here, I compiled the probably easiest step-by-step chee cheong fun recipe that anyone can try at home !! It is very much achievable and can be done up quickly once you get the momentum !

Enjoy !! 

Hong Kong Style Chee Cheong Fun 港式猪肠粉
Prep time
Cook time
Total time
Recipe type: Appetiser
Cuisine: Chinese
Serves: 3
For the Batter (Mixed and Strained):
  • 80g rice flour
  • 1 tbsp tapioca flour
  • ½ tbsp wheat starch (澄粉)
  • 450ml water
  • ½ tsp salt
  • ½ tbsp cooking oil

For the Filling (mixed):
  • 150-200g diced fresh prawns / char siew (For char siew recipe, you can refer here.)
  • 1 tsp corn flour
  • ½ tsp sesame oil
  • dash of pepper

For the Dipping Sauce:
  • 30-40ml light soya sauce (adjust according to how salty you prefer it to be)
  • 60ml water
  • 1½ tsp sugar
  • ¼ tsp chicken powder
  • ¼ tsp sesame oil

For Garnish Serving:
  • Some diced spring onion
  • Some XO Sauce
  • Some fried shallots
  1. Combine all the ingredients of the batter, stir to mix well and strained.
  2. Wet a steaming tray and place it on a steaming rack in a wok filled with water. Heat up the water on high heat.
  3. Place a piece of cling film over the tray, make sure the cling film is larger than the tray and hangs over all the sides of it. Add in a layer of the batter to cover the entire surface of the tray. If you are using fillings, you also also add them on top of the batter at this point.
  4. Cover the wok and allow the batter to be steamed on high heat for approximately 3 minutes.
  5. Combine all the ingredients for the dipping sauce in a pot and cooked it over a small flame till it boils. Once boiled, remove and set aside.
  6. Once the batter is cooked, remove the cling film from the hanging sides carefully and place it on a work surface (be careful as it is very hot and make sure your worktop can withstand such heat!) Using one end of the cling film, roll up the chee cheong fun outwards till the end.
  7. Cut away the sides (if you prefer a neater look) and into smaller pieces (if desired). Serve hot with the dipping sauce and garnish serving.
The tray which I used for steaming is a typical chee cheong fun tray which I had purchased from Hong Kong previously. If you do not have this kind of tray, you can use a plain one without any holes. Adjust the steaming time accordingly as it will probably takes slightly longer to cook.
For a start, it's probably more advisable to make it thicker and without any fillings so that it's easier to handle and doesn't tear that easily.



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