Penang Chee Cheong Fun (Steamed Rice Rolls with Shrimp Paste)
A beloved Malaysian street food, Penang Chee Cheong Fun features silky smooth steamed rice rolls generously drizzled with a savory shrimp paste sauce and topped with crispy fried shallots and toasted sesame seeds. This dish offers a delightful balance of textures and umami flavors.
Penang Chee Cheong Fun (Steamed Rice Rolls with Shrimp Paste)
A beloved Malaysian street food, Penang Chee Cheong Fun features silky smooth steamed rice rolls generously drizzled with a savory shrimp paste sauce and topped with crispy fried shallots and toasted sesame seeds. This dish offers a delightful balance of textures and umami flavors.
Total Time
50m
Prep Time
20m
Cook Time
30m
Servings
4
Difficulty
medium
Ingredients
Rice Rolls
- 125 g rice flour
- 2.5 tbsp tapioca flour
- 500 ml water
- 1 tbsp cooking oil
- 2 tbsp oil for brushing
Shrimp Paste Sauce
- 0.33 cup shrimp paste (hae ko/petis udang)
- 0.5 cup water
- 2 tbsp smooth peanut butter
- 1 1/4 tbsp sugar
- 0.5 tbsp liquid maltose (optional)
Optional Chili Sauce
- 1 tbsp sriracha sauce (or chili sauce to taste)
Garnish
- 1 tbsp fried shallots
- 1 tsp toasted sesame seeds
Instructions
Prepare the Rice Rolls: In a large bowl, whisk together rice flour, tapioca flour, and water until smooth and no lumps remain. Stir in 1 tbsp of cooking oil. The batter should be thin, similar to heavy cream.
Prepare your steaming setup. Fill a wok or large pot with water and bring it to a rolling boil. Prepare a flat metal tray (around 8-10 inches) by brushing it lightly with oil.
Steam the Rice Rolls: Place the oiled tray into the steamer. Once the water is boiling, give the batter a quick stir and ladle a thin layer (about 2mm) onto the hot tray. Cover and steam on high heat for 3-4 minutes, or until the sheet is set and slightly translucent.
Remove the tray from the steamer. Using an oiled spatula or scraper, carefully lift one edge of the steamed rice sheet and roll it up into a cylinder. If the sheet is cooked properly, it should roll easily. Set aside.
Repeat the steaming process with the remaining batter, re-oiling the tray between each layer. Cut the rolled rice noodles into bite-sized pieces (about 2-3 cm long).
Prepare the Shrimp Paste Sauce: In a small saucepan, combine shrimp paste, water, peanut butter, and sugar. Simmer over low heat, stirring constantly, until well combined and slightly thickened. If using, stir in liquid maltose. Set aside.
Prepare the Optional Chili Sauce: If desired, mix sriracha sauce with a tablespoon of hot water to achieve a drizzling consistency.
Assemble and Serve: Arrange the cut rice rolls on a serving plate. Drizzle generously with the shrimp paste sauce. Add a drizzle of chili sauce if using. Garnish with fried shallots and toasted sesame seeds.
Chef's Notes
The key to perfect Chee Cheong Fun is a thin, even layer of batter and proper steaming. Ensure your steamer is at a rolling boil before adding the batter. For a smoother texture, let the batter rest for about 30 minutes before steaming. Tips & Tricks: - Ensure your steamer is fully heated before steaming each layer of batter for best results. - Lightly oiling your steaming tray and rolling tool prevents sticking. - The batter consistency is crucial; it should be thin enough to spread easily but not watery. - Don't overcook the rice rolls, as they can become tough. - Adjust the sweetness and saltiness of the shrimp paste sauce to your personal preference. - For a quicker version, you can use store-bought steamed rice rolls and focus on making the sauces.
Nutrition Facts
per serving