Curry Chee Cheong Fun


  • 1 cup [120g] rice flour
  • 1/3 cup [40g] tapioca starch or sweet potato starch
  • a pinch of salt
  • 11/3 cup [315g] water⁣
  • 3 tablespoons homemade sambal (red chili paste)
  • 2 cups vegetable stock or water
  • 1/2 cup [125ml] coconut milk
  • salt to taste⁣
  • oil
  • fried shallots
  • toasted sesame seeds⁣


  1. Mix the cheong fun ingredients in a bowl until no lumps appear. ⁣

  2. Grease the bottom of a quarter size pan or plate with oil. Add in about 1/3 cup [80g] batter (adjust batter to your preference).⁣

  3. Steam for 2 minutes over high heat or until the rice noodle is fully cooked through.⁣ Place cooked noodles onto a cold water bath and brush the top of the noodle sheet with oil.⁣

  4. Using a spatula, give the cake pan a swirl to loosen up the noodles & cut into your desired width. Set aside until ready to use

  5. To make the curry, simply sauté sambal in a non-stick pan, add the water/stock, salt, and coconut milk. Cook down the mixture until slightly thickened. Serve warm with rice noodles.⁣

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