EASY PLAIN CHINESE RICE NOODLE ROLLS (CHEE CHEONG FAN) - 猪肠粉

We were thinking of what to eat during Sunday Morning.

And i realised i have not done Chee Cheong Fan and wanted to try to make it for so long.

And also, the steps are not too complicated, the most important thing is i have all the ingredients at home. Hence i have decided to make Chee Cheong Fan, before our movie in the afternoon.

Recipe Credits From Kenneth Goh

Note: I always like to try to on Master Kenneth Goh recipe, as his way of writing his food blog is so easy to understand and details.

Below are the recipe details:

Sauce:
1/2 cup of water
2 tablespoon of light soya sauce
1 tablespoon of dark soya sauce
1 tablespoon of oyster sauce
1 tablespoon of sugar
1 tablespoon cooking oil

Rice Batter:
150 grams of rice flour
25 grams of corn starch
25 grams of wheat starch
550 grams or ml of water
1 tablespoon of cooking oil

Steps:

1. Mixed all the sauce ingredients. Set aside.
2. Put all the rice batter ingredients in a mixing bowl, stir until well mixed. Set aside.
3. Grease a tray of your choice with cooking oil. 
4. I use electric steamer to steam my Cheong Fan.
5. Steam for 2 minutes. (Make sure your stir your Cheong Fan Batter each time you pour your batter in the steaming plate)
6. Roll it up with dough cutter.
7. Serve in a plate.
8. Drizzle sauce on the Cheong Fan. (Can put some spring onions and Sesame)

Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.