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Salted Egg Yolk Chee Cheong Fun

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8 min

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30 min



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