Chee Cheong Fun Skin:
60g rice flour
25g dim sum flour
15g tapioca starch
1 pkt frozen sotong dough fritters
1 cup chicken/pork floss
Spring onions (garnish)
Salted Egg Yolk Sauce:
4 salted egg yolks
1 cup curry leaves
- In a bowl, add in the rice flour, dim sum flour, tapioca starch and water. Mix well and set aside.
- 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.
- 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.
- 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. 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.