Salted Egg Yolk Chee Cheong Fun

Name: Salted Egg Yolk Chee Cheong Fun
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 2
Cuisine: Mains
Ingredients: 60 g Rice Flour; 25 g Dim Sum Flour; 15 g Tapioca Starch; 290 ml Water; 1 packet Frozen Sotong Dough Fritters; 1 cup Chicken Floss; Spring Onions; 4 Salted Egg Yolks; 150 ml Milk; 100 g Butter; 1 cup Curry Leaves; Chilli Padi; 30 g Sugar

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Level

moderate

Cooking

8 min

Preparation

30 min

Ingredients

Servings

Chee Cheong Fun Skin
Rice Flour	60 g
Dim Sum Flour	25 g
Tapioca Starch	15 g
Water	290 ml
Filling
Frozen Sotong Dough Fritters	1 packet
Chicken Floss or pork floss	1 cup
Spring Onions garnish
Salted Egg Yolk Sauce
Salted Egg Yolks	4
Milk	150 ml
Butter	100 g
Curry Leaves	1 cup
Chilli Padi
Sugar	30 g

How to cook

Prepare the Chee Cheong Fun skin

In a bowl, add in the rice flour, dim sum flour, tapioca starch and water.
Mix well and set aside.

Prepare the salted egg yolk sauce

In a small bowl, steam salted egg yolks for 5 minutes. Cool and crumble into finer pieces.
In a pot, heat up the butter, crushed salted egg yolks, milk, sugar, chilli padi and curry leaves. Mix until well combined.
Slowly simmer till sauce slightly thickens. Let it cool and sieve. Set aside.

Prepare the sotong dough fritters

In an air fryer, air fry the sotong dough fritters as per the cooking instructions on the package.
Cut the dough fritters into quarters and set aside to cool.

Cook the Chee Cheong Fun skin

Fill the rice cooker vessel with water and turn on ‘steam’ function.
Once the water reaches a gentle simmer, lay the soaked muslin cloth on a metal pan.
Add 1 to 2 cups of the flour mixture onto the muslin cloth until it forms a thin layer.
Place the metal pan in the rice cooker, close the lid and steam for 2 minutes.
Remove the Chee Cheong Fun skin and the muslin cloth from the rice cooker and let it cool for 30sec to 1min.

Assemble and serve

Lightly brush a layer of sesame oil in the middle of the Chee Cheong Fun skin.
Lay the dough fritters quarters and chicken floss on the Chee Cheong Fun.
Use a bench scrapper to roll the dough away from you while pulling the cloth towards you.
Cut the Chee Cheong Fun into bite-sized pieces.
Plate and drizzle the salted egg yolk sauce over it. Top with chicken floss and spring onions.