How to Make Chee Cheong Fun – Malaysia Kitchen S1E2 Recipe

In Episode 2 of Channel 7TWO’s Malaysia Kitchen, I join host Alvin Quah to make Chee Cheong Fun, a breakfast favourite in Malaysia.

Malaysia Kitchen S01E02

If you missed the original airing on 31 Oct, you can catch the episode here – but only for the next 4 weeks.

BTW 2 points about the segment (since I’m very pedantic) –

1) The reason we used a round cake tin base was because the square tin I brought with me wouldn’t fit into the bamboo steamer, so we had to improvise. Yeah, best to use a square base since when you roll the noodle sheet up, you want the same number of layers from top to bottom (if you know what I mean – it’s late as I type this; give me a break).

2) Our first roll came out thicker than I would have liked (since I wasn’t paying close attention to the amount of flour used), so we thinned down the batter quite a bit for subsequent batches – if you pay close attention at the close-up towards the end, you’ll see some of the rolls were more delicate, which is how they should turn out.

Here’s the recipe for the noodles and the two sauces –


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


  • 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.

Variations to the recipe –


Add dried shrimp and spring onion halfway through the steaming process, then pan-fry before serving with a mix of peanut sauce (made by diluting peanut butter with boiling water), a hoisin-based sauce per the recipe here, and a drizzle of light soya sauce.

You can also add raw prawns seasoned with pepper and salt/msg or other fillings, again, halfway through steaming the noodle sheets, then serve with a light soya sauce (diluted with water and a pinch of sugar)

Here’s the pic from the segment –


If you recall, we ate some of it on air, so these rolls were what were salvaged by Colin from our leftovers; he had to rinse off the sauce, wipe them down and re-drizzle everything to make it look pretty. What a genius.

Colin, the genius who preps everything for all our shoots and basically saves the day more often than you’d care to imagine.

Colin, the genius who preps everything for all our shoots and basically saves the day more often than you’d care to imagine.

Like most of my TV segments I’d almost invariably run a Live Broadcast of the recipe in the past, so if the 7PLUS link is expired, here’s my previous take on it – 


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