How to Make Chee Cheong Fun

Awhile back, I ran a Google+ hangout and cooked this dish – the response was instant and many said they had no idea how easy the rolls are to make at home. That, combined with the simple pantry ingredients in the recipe, means overseas Malaysians can now satisfy their cravings for Chee Cheong Fun in a matter of minutes.

I never knew about the Penang take on this dish, which involves using prawn paste sauce, until I visited the city a few years ago, as a result I’ve included both the hoisin sauce and the prawn paste sauce versions here.


  • 125 g rice flour
  • 2 ½ Tbsp tapioca flour
  • 500 ml water
  • 1 Tbsp oil
  • 2 Tbsp oil, extra for mould

Toppings –

  • ¼ cup sesame seeds, toasted
  • 1 cup oil
  • 1 brown onion, peeled and sliced thinly
  • Chilli sauce (Sriracha), optional

Topping Sauce Option 1 –

  • 1/3 cup prawn paste aka Petis Udang
  • ½ cup water
  • *Kicap manis (sweet soya sauce)

Topping Sauce Option 2 –

  • 1 cup hoisin sauce
  • 1 cup water
  • 1/3 cup sugar


  1. Combine all the rice flour roll ingredients and mix well, batter will be very thin.
  2. Brush a square metal cake pan with oil, pour a very thin layer (2 mm) of batter and steam on high heat for one minute OR use an oiled non-metallic baking dish and microwave on high for about a minute and a half (75 to 90 seconds depending on strength of your microwave).
  3. Allow to cool slightly then use a spatula or scraper to lift up the edge of the rice flour sheet. Roll up then put aside and repeat process until all the batter is used up.
  4. Toast sesame seeds in a dry pan over medium heat, cool.
  5. Heat the oil in a wok and fry the onion until light brown. Remove onion from oil and transfer onto paper towel to crisp up. Store the onion crisps for future use, reserve oil for topping the rolls.

Option 1 topping –

  1. Combine prawn paste and water in a saucepan. Simmer on low heat, stirring constantly, until well mixed.

Option 2 topping – 

  1. Combine hoisin sauce, water and sugar in a saucepan. Simmer on low heat until sugar is completely dissolved.

Assemble –

  1. Cut the rice flour rolls into 3 cm widths. Drizzle with either prawn paste sauce & Kicap manis OR hoisin sauce mixture.
  2. Drizzle with onion oil and a sprinkle of toasted sesame seeds, serve with chilli sauce if you like it spicy.

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