Rice Pancakes (Chee Cheong Fun Or Churng Fun)
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rice pancakes (chee cheong fun) with sauce
My whole family loves this rice pancake. It’s called ‘chee cheong fun‘, ‘cheong fun‘ or ‘churng fun‘ in Malaysia, Singapore and Hong Kong. This is a very popular Chinese dim sum dish, one which my children will order a few plates if we ever visit a dim sum shop.
When I came across this recipe at LilyNg’s blog, I was very excited. I tried it out the very next day for breakfast. My family liked it very much. This rice pancake is still a little too soft for my taste but it’s a good one to start off with and then tweak around later. At least I’m happy we don’t have to run to dim sum shop for this which is also very expensive to eat. I checked it out with Lily and she said she is still looking for the perfect ‘chee cheong fun’, like what we get back in Malaysia.
Well, nothing is better than homemade even though it is not the best. It’s way cleaner and cheaper. Like the condensed milk, I’ll now save a lot of money making this…..happy me!
The portion below is quite a lot. I think I made about 25 pieces. You may want to try less to start but I have to make enough to feed everyone. It may be a little difficult to start but once you get the hang of it, you’ll find it’s not that difficult. The recipe is very simple taken from Lily’s blog.
Ingredients A (pancakes)
120g rice flour
40g tapioca flour
4C water
1/2t salt
4T oil
Rice pancake batter
Put all Ingredients A in a mixing bow and mix well. Leave aside for about 45 minutes.
Frying the rice pancake
Heat up a non stick pan under low to medium heat, scoop a few tablespoons (depending on size of the frying pan) of the watery batter into the frying pan. Give a quick swirl and cover for a while, maybe 20 seconds.
Roll up the rice pancake
Flip over on to a piece of baking paper. With the help of the baking paper roll it up and remove onto a clean plate. Continue until all the batter is used up.
Ingredients B (sauce)
6T hoisin sauce
2T sesame paste
2T soya sauce
4T sugar
1/2C water
Rice pancakes with sauce
Put all into a small pot and bring to boil and serve over the rolled up rice pancakes. You can also use a pair of scissors to cut up the rolls before adding the sauce which makes eating easier.
Do you like dim sum? Do you make dim sum your self? What are your favourite dim sum dishes? Please share, add and comment in the comment box below.
Other dim sum dishes that you may be interested:
Sweet Potato Balls For Dessert
Best Coconut Rolls
Chewy Peanut Balls
Peanut Butter Mochi Balls
Keep Smiling Sesame Balls
Sweet Potato Tortoise-shaped Chinese Dessert (Angku)
Peanut Puffs
Sweet Potato Donuts
Steamed Char Siu Chicken Dumplings (Pao)
Quote of the day……
“Nothing great will ever be achieved without great mean, and men are great only if they are determined to be so.”
Charles De Gaulle
Keep Learning Keep Smiling
46 Comments
3hungrytummies on June 21st, 2010
I tried Lily’s recipe too. I am so lazy I just buy the shop bought ones since we are able to get really good quality cheong fun here.
Good work Mary!
Sushma Mallya on June 21st, 2010
Simple & delicious pancakes…
noobcook on June 21st, 2010
yes, home made ones do look yummier! For me, this is readily available in Singapore so lazy me has not attempted it yet.
Priya on June 21st, 2010
Very interesting and droolworthy pancakes..yumm!
the lacquer spoon on June 21st, 2010
I always order churng fun in dim sum, love it! But didn’t know you could make at home. Cookery labour is fun because of happy smiles around when eating 
Jess @ Bakericious on June 21st, 2010
Mary, seeing ur chee chong fun remind me I didnt consume it for quite sometimes, going to look for it later :P.
Julia on June 21st, 2010
I love these kinds of noodles. I tried making a Vietnamese version recently — with a steamer instead of a skillet, but this looks really good too! And I like the sauce. YUM.
Faith on June 21st, 2010
These look absolutely delicious, Mary! I’ve actually never had them so they’re new to me…I bet they’d be a huge success in my house though!
Belinda @zomppa on June 21st, 2010
I never go to Dim Sum without having the shrimp, but I never would have attempted to try on my own. I’m intimated by making Dim Sum, but your step by step might push me to try it.
kristy on June 21st, 2010
Oops.. you actually pan fried the ‘pig’ noodle! Haha…’pig’ noodle! What a silly name for it but absolutley delicious. I love it so much! Normally having this with curry sauce & Chinese red sweet sauce (tian jiang). I’m sure you miss this alot! I don’t get the perfect one over here either. I think the northern part of M’sia sells the best ‘G-cheong fun’! Hope you’re having a great day!
Cheers, Kristy
Gertrude on June 21st, 2010
Mary, may I check with you if you steam this or you cook this directly over the fire? I know Lily version she steamed it. If it is over the fire I might to try this
penny aka jeroxie on June 21st, 2010
OIC! Now I can make this and add prawns or char siu. YUM
Angie's Recipes on June 21st, 2010
They look so yummy with hoisin sauce!
DG on June 21st, 2010
I like chee cheong fun, yours looks yummy.
Nasi Lemak Lover on June 21st, 2010
must try to make this in one day!
divya on June 21st, 2010
looks delicious…
Von on June 21st, 2010
I love making dim sum at home =] Homemade har gow is the best! I love making these at home too- I love them when they’re just done. It tasstes so much better hot when they’ve just been done than when they’ve been sitting around for a while at yum cha restaurants. We usually steam ours though- I never knew that they could be cooked just in the pan!
Shirley on June 21st, 2010
Mary, This looks very much like what we call Neer Dosa. Though we dont add tapioca flour the texture looks exactly the same.
Patty on June 21st, 2010
I looovveee sticky rice pancakes! Yummy! My daughters have never tried rice pancakes, so will have to make this recipe soon. I am sure they will love it as much as I do.
Joy on June 21st, 2010
I have been trying to figure out the Churng Fun for so long. Thank you for sharing this. The last time I tried, I totally failed and it became one big ball.
julielynn on June 21st, 2010
I LOVE dim sum! These rice pancakes would be perfect for our gluten-free family too. So glad you shared this recipe. Thanks. =) xoxo
Janet @Gourmet Traveller 88 on June 21st, 2010
This looks yummy and easy to master. I thought Cheong Fan needs to be steamed. Is the texture more or less the same as the steamed method, this is because it is very difficult to steam at home.
Juliana on June 21st, 2010
Oh Mary, so are so talented…I just buy them at the local Asian grocery…I am sure that yours are much softer…can tell by looking at the picture…perfect!
Drick on June 21st, 2010
I have never had these Mary, or at least I don’t think, … they sure do sound good to be with so many things, makes me wonder what I could start with first…
Jeannie on June 21st, 2010
Wow, homemade chee cheong fun! I like these. Add some shrimps or sweet roast pork before rolling up would be heavenly! Didn’t know you could fry it like that, always thought you’ll need a special steaming equipment to do it. Lovely!
Alesia on June 21st, 2010
Is there anything that you can’t cook Mary?! 
elra on June 22nd, 2010
Pretty impressive Mary, this rice cake absolutely tempting.
Christine@Christine's Recipes on June 22nd, 2010
Aw, Mary,
I’d like to have chee cheong fun for breakfasts. Haven’t eaten for ages!
pigpigscorner on June 22nd, 2010
Very impressive, I’ve never tried making this, it sounds so delicate to make.
tigerfish on June 22nd, 2010
The next thing you can do is to fry your cheong fun ! Hahaha…I just tried a take-out - fried cheong fun over the weekend and enjoyed it lots
Sidney on June 22nd, 2010
This is very nice….i love to eat it from Taiping…really nice compare to Kuala Lumpur…
Cheah on June 22nd, 2010
Good job, Mary! Think Ipoh has quite a number of good Chee cheong fun outlets.
Sook on June 22nd, 2010
The texture of the rice pancakes looks amazing!
RoseBelle on June 22nd, 2010
I never imagined making this rice roll to be this easy! So much cheaper and fresher to make it at home!
TasteHongKong on June 23rd, 2010
I thought rice roll noodles are best prepared by steaming first, but yours pan frying shows another good way to get around.
anncoo on June 23rd, 2010
WOW Mary, you made 25 pieces of this. Then did you and your family finished all.
lequan@luvtoeat on June 23rd, 2010
One of my friends will order two plates of these for herself when we go to dim sum while everyone else shares one plate. Lol. My kiddies like these too. My fave dish at dim sum has to be the eggplants with shrimp. Has to be the shrimp and not the pork ones though. I’m a shrimp snob like that. Haha.
Devaki on June 23rd, 2010
Dear Mary - I am a huge fan of Lily’s recipes too. I love dim sum - an addict infact but do not have the courage to try them at home.
Ciao, Devaki @ weavethousandflavors
lisa ng on June 23rd, 2010
Sweet! I love Churng Fun and never made it from scratch. I also enjoy Lily Ng’s Blog. you of the first favorite i stumbled in. This recipe is very simple. Love this with cilantro and dried baby shrimp. Thank you Mary
Mary on June 23rd, 2010
THANKS VERY MUCH EVERYONE FOR YOUR LOVELY COMMENT! I ENJOYED READING ALL OF THEM. I’M STILL ON HOLIDAY. WILL CATCH UP WITH YOUR BLOG POSTS SOON. KEEP COOKING KEEP SMILING!
tasteofbeirut on June 23rd, 2010
These rice pancake look so good and light! I am so wanting to try them now as soon as possible!
Mimi on June 28th, 2010
You are so funny! Not perfect but a good place to start. They look really light and delicious.
Mimi
Conor @ HoldtheBeef on June 29th, 2010
Oh delicious, roll a few prawns up in there and I’m all over it!
Lauren @ Delicateflavors on July 16th, 2010
Ooh! The shrimp pancake is my family’s favorite dimsum. Can’t wait to try it out! Thank you for sharing.
Shu Han on April 27th, 2011
i’m so glad to have foundyour blog! i come from singapore and am living in london now, and still learning to cook. this looks easy and great for gettign rid of my homesickness!
Sophie on June 21st, 2010
MMMMMM,…your rice pancakes look so tasty & very special too & it is even gluten free!! yeah!