Bought 1 packet chee cheong fun. Forgot to get sriracha and hoisin sauce. Using a little bit of Thick caramel cooking sauce for a change. The garnish is white sesame seeds and spring onions.

“Chee cheong fun, or rice noodle rolls, is a Cantonese dish made from thin, steamed rice noodle sheets, often filled with shrimp, pork, or vegetables. It is usually served with a sweet or savory sauce made of soy sauce, sesame oil, and other seasonings. Common fillings include char siu and fish paste, while the sauce may also contain black shrimp paste, fried shallots, dried shrimp, and spring onions.”

“Unlike the typical chee cheong fun, the Penang-style version uses hae kor (shrimp paste) and a sweet-umami sauce that goes well with rice rolls. Readily available from hawker stalls near local markets, food centres and cafes, it’s a popular breakfast dish for locals before or after their market trips.”

“Thick caramel cooking sauce, or cooking caramel/dark soy sauce, is a versatile condiment that provides a rich, sweet-and-savoury flavour and dark colour to Asian dishes. Used for braising, stir-fries, and marinating, and can be consumed without cooking. This pre-cooked sauce enhances dishes like Chee cheong fun when combined with sweet sauce, prawn paste, and oil, or by being diluted with hot water for easier use. Its intensity often leads it to be mixed with other sauces rather than used alone.”

Though I don’t have hoisin sauce, and using Thick caramel cooking sauce along with leftover a few drops of sriracha sauce. My meal is delicious. Let’s steamed using rice cooker!!!

Ingredients

1 packet about 500 g
1 stalk green part spring onion, cut thinly
2 tiny drops of Thick caramel cooking sauce or hoisin sauce
1/2-3/4 Tbs water
leftover a bit of sriracha
fried shallots
white sesame seeds

Method

If frozen, DO NOT DEFROST. Remove the package, add some water about 1/3 of it into rice cooker. Place chee cheong fun into rice steamer basket with holes, and switched on the rice cooker; steamed function. Steamed for 3 minutes first.

Chee cheong fun is hot steamed when it becomes translucent and tender. It should also be easily removed from rice cooker steaming basket. You can also check for steamed chee cheong fun by slightly lifting a corner; if it pulls away cleanly, it’s ready. 

I like mine to be steamed extra 1-2 minutes. The chee cheong fun should be “soft, pliable, and jelly-like when steamed properly.” Transfer to plate. Wearing gloves, try to ply open to make it thin strips like you would peel thin koay teow.

In a sauce, add 2 tiny drops of Thick caramel cooking sauce and add 1/2 Tbs of water; stir to dilute the sauce. If still thick and a bit more water about 1/4 Tbs, stir again until you reached the desired colour. Now, drizzle thick caramel cooking sauce and chili sauce over the chee cheong fun and stir to mix well. Then scatter white sesame seeds, fried shallots and spring onions over the top. Enjoy!!!

Note: Storage: Keep refrigerated at 2°C to 7°C. Once Opened, best consume within the day. Shelf life: 1 day in room temperature, 3 days in chilled condition. Instead of Thick caramel cooking sauce, you can use hoisin sauce and no need to add water. You can replace sriracha chili sauce with any mild chili sauce if you can’t eat too spicy.

https://helenscchin.com/2025/05/04/chee-cheong-fun-with-white-sesame-seeds-and-spring-onion/

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