Chee Cheong Fun (猪肠粉)

Sis-in-law gave me some chee cheong fun sauce months ago, she said its mum-in-law's creation, didn't get to try it till last weekend. Was up quite early, thinking it will not take a lot of time to do a few rolls of chee cheong fun for breakfast. I had done this recipe once, so this round the routine went on quite smoothly. The sauce is very nice, it goes very well with the smooth texture CCF, even without toasted sesame seeds added, still the snack was a delightful breakfast.

Recipe from Agnes Chang's book. The sauce in the recipe is not the one shown in the picture.

Bought the tray as show from Daiso, I use it to steam CCF, although its not very big, as long it fits my wok and the steam batter were easy to handle, I'm happy;)

Ingredients:

Batter: (Mixed and Strained)

160g rice flour
2 tbsp tapioca flour
1 tbsp tang mein (wheat starch)
900ml water
1 tsp salt
1 tbsp oil

Gravy sauce:
1 cup water
4-5 tbsp hoisin sauce
1 tsp sugar
1 tsp oyster sauce
sesame oil
pepper


Method:
1. Prepare steamer, prepare 2 pieces of white cloth place them in a big bowl of water, place 1 piece of wet white cloth onto a rectangular tray with holes. Dilute 2 tbsp batter with 5 tbsp water, pour it into white cloth and let it steam for 3 min, this is to fill up the holes in the cloth, remove it and put it back into the water, do the same for the 2nd cloth.

2. Put 1 cloth into the tray, pour 1 scoop(I use the soup scoop) of batter to form a thin layer on the cloth. Steam with high heat for 3-5 min until cooked.

3. Brush a little oil on a clean table top (I use a large serving tray), remove cloth and invert the cooked batter on the table (or tray), carefully remove the cooked batter using a scraper and roll up as chee cheong fun. Place on serving plate and pour some gravy on top.

4. Put all the ingredient for the gravy sauce in a pot and bring to boil.