Malaysian Steamed Rice Noodle Rolls with Shrimp and Sweet Soy Sauce

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Chee cheong fun are silky steamed rice noodle sheets rolled around a savory filling, then drizzled with a glossy sweet soy sauce. In Malaysia they're a popular breakfast and dim sum item, prized for their tender, almost translucent texture. This version features seasoned shrimp and a richly flavored kecap manis sauce that balances salty, sweet, and umami.

Nutrition Facts

Per serving (estimated)

• 340 kcalCalories
• 9 gFat
• 1.5 gSaturated Fat
• 48 gCarbs
• 1 gFiber
• 11 gSugar
• 17 gProtein
• 780 mgSodium
• 220 mgPotassium
• 65 mgCalcium
• 2.5 mgIron
• 6 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the rice noodle batter

• 1 cup (130 g) rice flour
• 2 tbsp tapioca starch
• 1 tbsp wheat starch (or cornstarch)
• 1/2 tsp fine salt
• 1 1/4 cups (300 ml) cold water
• 1 tbsp neutral cooking oil, plus more for brushing

For the shrimp filling

• 200 g medium shrimp, peeled, deveined, and chopped
• 1 tbsp neutral oil
• 2 garlic cloves, finely minced
• 1 tbsp light soy sauce
• 1 tsp toasted sesame oil
• 2 green onions, thinly sliced
• 2 large eggs, lightly beaten (optional)

For the sweet soy sauce

• 3 tbsp kecap manis (sweet soy sauce)
• 1 tbsp light soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sugar
• 2 tbsp water
• 1 tsp toasted sesame oil
• 1 tbsp cornstarch mixed with 2 tbsp water

For garnish

• 1 tbsp toasted white sesame seeds
• 2 tbsp chopped cilantro
• 1 red chili, thinly sliced

Directions

1. Whisk rice flour, tapioca starch, wheat starch, salt, and water in a bowl until smooth, then strain through a fine mesh sieve. Stir in 1 tablespoon oil, cover, and let the batter rest for 30 minutes to relax the gluten.
2. Prepare the filling: heat oil in a small skillet over medium heat, sauté garlic until fragrant (about 20 seconds), then add the chopped shrimp. Cook 2 minutes until just pink, stir in soy sauce, sesame oil, and green onions. Remove from heat and set aside.
3. Make the sweet sauce: combine kecap manis, light soy sauce, hoisin, sugar, water, and sesame oil in a small saucepan. Bring to a gentle simmer over medium-low heat, then whisk in the cornstarch slurry and cook 1 minute until glossy and thickened. Keep warm.
4. Set up a steamer with a wide flat surface and bring the water to a rolling boil. Lightly brush a shallow rimmed metal pan or specialty steaming tray (about 12 x 8 inches) with oil.
5. Pour a scant 1/3 cup batter onto the oiled tray and swirl to create a thin, even layer. Place in the steamer and cook 2 to 3 minutes, until the surface looks set and slightly translucent.
6. Spoon a line of shrimp filling (and a thin drizzle of beaten egg, if using) across the center of the noodle sheet. Using a flat spatula, lift one short edge and roll up the sheet into a tight log. Slide onto a warmed serving plate and cover loosely to keep soft.
7. Repeat the steaming and rolling process with the remaining batter and filling, lightly oiling the tray between batches.
8. Spoon the warm sweet sauce generously over the rolls, then sprinkle with toasted sesame seeds, cilantro, and sliced chili. Serve immediately while hot and silky.

Cook’s Notes

• Batter consistency is critical: it should resemble thin cream. If too thick, the rolls turn gummy; if too thin, they tear when rolled.
• Always strain the batter to remove lumps, since any grit will create holes in the delicate noodle sheet.
• Brush the steaming tray with oil between every batch, or the rolls will stick and tear when you try to lift them.
• Eat the rolls fresh from the steamer; they firm up and lose their silky glide as they cool.
• For a more traditional Malaysian touch, swap shrimp for sliced Chinese sausage (lap cheong) or char siu pork.

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