recipe from Imperial Kitchen Forum
150g Rice Flour
1 ½ Tbsp Wheat starch flour
2 Tbsp Corn flour
1 Tbsp Oil
2 cups Water
½ tsp Salt
1. Sift the 3 types of flours together.
2. Slowly add the water, mixing as you add.
3. Add the oil and salt and mix thoroughly. Set batter aside for at least an hour.
4. Prepare your steamer. Grease a swiss roll pan or any aluminium tray with oil
and pour the batter directly on the pan and steam for 5 mins.
5. After steaming, using a plastic scrapper roll the ccf up. If you are using
ingredients like char siew or prawns, you can sprinkle it over the steamed ccf
and then proceed to roll it up.
6. Place in a plate brushed with a little oil. Continue with the rest of the
1 tbsp oil
2 tbsp sugar
a few slices of ginger
½ cup water
4 tbsp mushroom flavoured soy sauce or normal light soy sauce
½ to 1 tbsp dark soy sauce
1. Place ginger with oil and sugar in a pot. Cook over small fire until sugar
2. When sugar is brown, add in the rest of the ingredients. Cook over medium
fire for about 5 mins. Taste the sauce and adjust taste accordingly. If you
find the sauce too sweet, you can add in a bit of salt.
Modifications: I added sliced chinese shitake mushrooms in the sauce too. (To prep: Soak in hot water with 1 tsp of sugar for 20 mins). For filling, we added crabsticks, the mushrooms, spring onions.
Comments: HEAVEN!!!! It's really the thin and soft type ccf...very yummy!!! Quite time consuming though....Qin and I took nearly 1 hour 15 mins to make 6 rolls....eat and make, eat and make...so by the end of it, we were both very full cos the meal took so long!!! hahaa...
Tags: chee chong fun stuffed rice noodles dim sum budget recipe