Anson Chee Cheong Fun Prepare Filling: Ingredients: 1 yambean (sengkuang), diced small 500g dried shrimp 3-4 garlic, minced Seasoning: 1-2 tbsp dark soya sauce 1 tbsp brown sugar 1 tsp salt 1. Heat oil. Saute garlic. 2. Add dried shrimp. Add more oil. Saute till fragrant. 3. Add yambean. 4. Add seasoning. 5. Once filling is done. Set aside. Prepare Batter: Ingredients: 200g rice flour 30g wheat starch (tang mein fun) 30g tapioca flour 1 tbsp oil 1 tbsp salt 1 litre water *Get steamer ready on the stove. 1. Mix everything well. 2. Sieve to ensure no lumps. 3. Each time before pour in batter into tray, stir batter evenly. 4. Glaze tray with oil before each pour. 1 cup batter : 1-2 tbsp filling (any desire amount) 5. Once steamer water boiling, place tray n cook for less than 1 min till CCF skin bubbled. 6. Meanwhile standby 2nd tray. 7. Remove the cooked CCF, use a plastic scrapper to roll it into a log. 8. Repeat the same process. Happy Cooking! 😊
