HK Char Siew Chee Cheong Fun

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HK Char Siew Chee Cheong Fun

by Julie Yee

You can now enjoy handmade, piping hot Char Siew Chee Cheong Fun from scratch with Chef Julie’s recipe!

Cuisine : Asian  Course : Appetizer  Skill Level : Novice
Prep : 20 mins Cook : 10 mins Ready in : 30 mins  Serves : 2-4 Servings


  • Group 1
    • 160g Rice Flour
    • 2 tbsp Tapioca Flour
    • 1 tbsp Wheat Starch (Tang Mien Fen)
    • 900g Water
    • 1 tbsp Shallot Oil/ Sesame Oil
    • 1 tsp Salt
  • Filling (Mixed Together)
    • 150g Char Siew (diced)/ Prawns (1/2)
    • 1 tsp Corn Flour
    • Pinch of Pepper
    • ½ tsp Sesame Oil
    • 1 stalk of Parsley
  • Gravy Sauce (Stir together)
    • 80ml Light Soya Sauce
    • 120ml Boiling Water
    • 1 tbsp Sugar
    • ½ tsp Chicken/ Dashi Granules


  1. Mix Group 1 ingredients and strain through a sieve.
  2. Prepare a steamer.  Place a white wet cloth onto a rectangle tray (preferably with holes).
  3. Pour in a ladle of batter to form a thin layer on the cloth.
  4. Sprinkle some char siew / prawns onto it.  Steam with high heat for 3-5 minutes.
  5. Brush a little oil on clean table top / flat tray. Removethe cloth and invert the cooked chee cheong fun sheet on it.  Roll up carefully using a scrapper.
  6. Place on serving plate and pour gravy over it.  Sprinkle with shallot crisps and chopped spring onions.  Serve immediately.
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