Chee Cheong Fun isn’t your average noodle dish it’s a Malaysian street food favorite made of silky rice noodle rolls, drenched in sweet sauce and chili, then topped with peanuts or hoisin. Unlike the Cantonese dim sum version, this one’s bold, messy, and perfect for breakfast or a quick bite.
Ready to bring that flavor home? I’ll walk you through the full recipe, sauce prep, and topping options so you can recreate it from scratch.
Craving more sweet-and-savory pairings? Try this tomato cheong syrup mocktail recipe it’s surprisingly great with rice dishes too.
Malaysian Chee Cheong Fun Recipe
Malaysian Chee Cheong Fun is a bold, saucy street food made with silky rice noodle rolls, drenched in sweet soy-based sauce, spicy chili paste, and topped with peanuts or sesame seeds. It’s a no-fuss, flavor-packed breakfast or snack you can recreate at home.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Street Food
- Method: Steaming
- Cuisine: Malaysian
- Diet: Gluten Free
Ingredients
- 1 cup rice flour
- 2 tbsp tapioca starch
- 2½ cups water
- ½ tsp salt
- 1 tsp neutral oil
- 2 tbsp dark soy sauce
- 1 tbsp sugar
- ½ cup water (for sauce)
- 1 tsp cornstarch mixed with 1 tbsp water
- Store-bought or homemade chili paste (optional)
- Crushed roasted peanuts or toasted sesame seeds
- Optional: hoisin sauce for extra flavor
Instructions
- In a mixing bowl, whisk rice flour, tapioca starch, and salt.
- Gradually add water while whisking to avoid lumps. Stir in the oil. Let the batter rest for 10 minutes.
- Set up a steamer with a flat tray or metal pan. Lightly oil the tray or line with a non-stick cloth.
- Pour a thin layer of batter into the tray. Steam covered for 3–4 minutes.
- Use a spatula to lift and roll the cooked sheet into a log. Repeat with remaining batter.
- To make the sauce, heat soy sauce, sugar, and ½ cup water in a saucepan. Stir until sugar dissolves.
- Add cornstarch slurry and simmer until thickened.
- For chili paste, sauté minced garlic and chili flakes in oil until fragrant, or use store-bought sambal.
- Assemble by placing rice noodle rolls on a plate, drizzle with sweet sauce and chili paste.
- Top with crushed peanuts, sesame seeds, and optional hoisin sauce. Serve warm.
Notes
Let the sheets cool slightly before rolling for easier handling. Adjust chili paste heat to taste, or serve it on the side. Leftovers can be steamed and reheated the next day.
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
What is Malaysian Chee Cheong Fun?
Malaysian Chee Cheong Fun is a popular street food made from steamed rice noodle sheets rolled into soft logs and topped with a mix of sweet sauce, spicy chili paste, and crushed peanuts or sesame seeds.
While it shares a name with the Cantonese dim sum dish, the Malaysian version is simpler and saucier no fillings, just rich flavor from the toppings. It’s a staple at morning markets and hawker stalls, especially in cities like Kuala Lumpur, Penang, and Ipoh.
How it differs from dim sum Chee Cheong Fun
- No fillings: Unlike shrimp- or char siu-stuffed dim sum rolls, the Malaysian style is plain rice noodle, letting the sauces do all the talking.
- Thicker sauces: Malaysian versions use a dark, sticky sweet sauce (sometimes hoisin-based), chili paste, and a sprinkle of sesame or peanut.
- Street-food culture: Served with toothpicks or plastic forks, it’s a grab-and-go favorite rather than a teahouse delicacy.
Regional styles to know
- Penang version: Often includes a pink-hued shrimp paste sauce for extra umami.
- Teluk Intan style: Slightly different noodle texture and use of shallot oil.
- Klang Valley: Classic combo of sweet black sauce, chili paste, and sesame seeds.
Next, let’s break down the ingredients and tools you’ll need to get started at home.
Key Ingredients & Equipment for Chee Cheong Fun
Making Chee Cheong Fun at home doesn’t require anything fancy, but getting the base and sauce just right makes all the difference. Here’s what you’ll need.
Ingredients for the Rice Noodle Rolls
- Rice flour – the main base for the noodle sheets
- Tapioca starch – adds stretch and softness
- Water – helps create a thin, pourable batter
- Salt & oil – for seasoning and smooth texture
These are steamed into thin, flexible sheets that are then rolled into loose logs.
Sauce and Toppings
- Sweet sauce – usually made from dark soy, sugar, and cornstarch
- Chili paste – can be homemade or store-bought
- Peanut or sesame topping – crushed roasted peanuts or toasted sesame seeds
- Optional hoisin sauce – some versions use this for deeper flavor
Want a sweet-savory twist? Try pairing it with something light and fresh like this minted greens recipe great contrast with the rich sauce.
Basic Equipment
- Steamer tray or large wok with lid
- Flat tray or metal pan that fits inside the steamer
- Non-stick cloth or silicone mat for easy noodle removal
- Spatula or scraper to roll the sheets
You’ll also want squeeze bottles or small bowls for drizzling the sauce and chili neatly.
Next, let’s roll up our sleeves and start cooking we’ll go step-by-step through the recipe.
Step-by-Step Recipe: How to Make Chee Cheong Fun at Home
1. Prepare the Rice Noodle Batter
Ingredients:
- 1 cup rice flour
- 2 tbsp tapioca starch
- 2½ cups water
- ½ tsp salt
- 1 tsp neutral oil (for smoother texture)
Method:
- In a mixing bowl, whisk rice flour, tapioca starch, and salt.
- Gradually add water while whisking to avoid lumps.
- Stir in the oil. Let the batter rest for 10 minutes.
2. Steam the Noodle Sheets
Set up your steamer:
- Use a large wok or deep pan with a lid.
- Place a flat tray or square metal pan inside.
Steam the sheets:
- Lightly oil the tray or line it with a non-stick cloth.
- Pour just enough batter to coat the tray in a thin layer.
- Steam for 3–4 minutes with the lid on.
- Once cooked, use a spatula to lift and roll the noodle sheet into a loose log.
Repeat until the batter is finished. Stack rolls on a lightly oiled plate to prevent sticking.
3. Make the Sweet Sauce
Ingredients:
- 2 tbsp dark soy sauce
- 1 tbsp sugar
- ½ cup water
- 1 tsp cornstarch (mixed with 1 tbsp water)
Steps:
- Heat soy sauce, sugar, and water in a saucepan.
- Stir until the sugar dissolves.
- Add cornstarch slurry and simmer until thickened.
4. Prepare the Chili Paste (optional but recommended)
- Use store-bought sambal or sauté minced garlic, chili flakes, and oil until fragrant.
- Adjust heat level to your liking.
5. Assemble & Garnish
- Place rolled rice noodles on a plate.
- Drizzle with sweet sauce and chili paste.
- Top with crushed peanuts, sesame seeds, or a bit of hoisin sauce if desired.
Serve warm. It’s best eaten fresh, but leftovers can be chilled and steamed again the next day.
Flavor Variations & Toppings for Chee Cheong Fun
One of the joys of Chee Cheong Fun is how flexible it is once you’ve mastered the noodle base and sweet sauce, you can switch up the toppings and fillings based on taste, region, or what’s in your pantry.
Shrimp-Stuffed Chee Cheong Fun
While traditional Malaysian versions are sauce-forward with no filling, some regions and home cooks enjoy adding a light shrimp filling.
How to add shrimp:
- Lightly poach or sauté small shrimp until pink
- Place a few along the steamed sheet before rolling
- Works well with less sauce so the seafood can shine
Vegetarian & Vegan Options
- Vegan chili paste: Skip shrimp-based sambal and use garlic-chili oil instead
- Sauce swap: Replace hoisin with mushroom soy sauce or tamari
- Nut-free version: Use toasted sesame seeds if peanuts are an issue
Regional Flavors to Try
- Penang-style: Add fermented shrimp paste to the sauce for a funky umami layer
- Teluk Intan version: Use shallot oil and skip chili for a gentler flavor
Topping Ideas
- Crushed roasted peanuts
- Fried shallots
- Toasted sesame seeds
- Hoisin sauce drizzle
- Pickled green chilies on the side
Looking for something tangy and refreshing to serve on the side? Try this strawberry cheong recipe it balances the heat and richness beautifully.
Chee Cheong Fun FAQ
It’s made from a steamed batter of rice flour, tapioca starch, and water. The noodle sheets are rolled and typically topped with sweet dark sauce, chili paste, and crushed peanuts or sesame seeds.
The name means “pig intestine noodle” in Cantonese—not because it contains pork, but due to its rolled shape resembling pig intestines.
It’s relatively low in fat and calories, especially when served plain or lightly sauced. However, sauces and toppings can increase sugar and sodium content. It’s naturally gluten-free and can be made vegan if no hoisin or shrimp paste is added.
Traditional Malaysian-style Chee Cheong Fun typically has no pork or meat fillings. The flavor primarily comes from sauces and toppings.
Yes, the rice and tapioca starch base is naturally gluten-free. Just ensure your soy sauce and hoisin sauce are gluten-free if you have sensitivities.
It’s pronounced “chee-chong-fun,” with a soft “ch” and equal emphasis on all three syllables.
Yes! The sweet sauce and chili paste can be prepared in advance and refrigerated for up to a week.
Troubleshooting Common Chee Cheong Fun Issues
Even seasoned cooks can run into a few bumps when making steamed rice rolls. Here’s how to fix the most common problems.
My rice noodle sheets are too thick or stiff
This usually means the batter is too concentrated or not spread thin enough. Try adding a little more water to the batter and tilt the tray to spread it evenly before steaming.
The sheets keep tearing or sticking
Make sure your tray or cloth is lightly oiled before pouring the batter. Let the sheet cool a few seconds before trying to lift it with a spatula it firms up as it cools.
The sauce is too sweet or too salty
Dial back the sugar or soy sauce next time, or thin it with water to balance flavors. You can also stir in a touch of vinegar to cut the sweetness.
My rolls are falling apart
Let the sheets cool slightly before rolling, and don’t overfill. Use a flat spatula to roll gently from one edge, working slowly.
The chili paste is too spicy
Mix it with a spoonful of the sweet sauce to tame the heat, or serve it on the side so people can control their own spice level.
Why You Need to Try Chee Cheong Fun at Home
Craving that perfect balance of silky rice noodles, sweet sauce, and spicy chili? Making Chee Cheong Fun at home lets you customize flavors exactly how you like them from the sauce’s sweetness to the chili’s heat all fresh and made just for you.
Instead of hunting for the best stall or worrying about freshness, you control every step. Plus, homemade rolls are warm, tender, and free from preservatives or reheating.
Cooking it yourself is also a fun way to connect with Malaysian street food culture without leaving your kitchen. And once you’ve nailed the basics, you can experiment with toppings, fillings, and regional twists anytime.
If you love exploring flavors at home, you might also enjoy this gelatin trick recipe a great way to finish a savory meal with something light and refreshing.
Conclusion: Try Making Chee Cheong Fun at Home
There’s something truly satisfying about rolling your own Chee Cheong Fun at home from the silky rice noodle sheets to the rich, sweet, and spicy sauces that bring it all to life. Whether you stick close to the traditional Malaysian street style or experiment with shrimp or vegetarian toppings, this recipe is all about simple ingredients and big flavor.
Don’t be afraid to tweak the sauces and spice levels to suit your taste. And if you love the contrast of sweet and savory, why not try pairing your Chee Cheong Fun with refreshing sides like our minted greens recipe?
Ready to dive in? Give it a go, share your experience, or drop your questions in the comments I’d love to hear how your rolls turn out!
