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.
Recipe by Eat What Tonight at https://eatwhattonight.com/2016/08/hong-kong-style-chee-cheong-fun/