After many attempts to get the chee cheong fun that i fancy, i have come to this one that i like. My friend, Kimmie, who is of Vietnamese decent served Banh Cuon at her son's birthday party and i liked it better than the cheong fun served at dim sum, as it was so delicate and smooth. I have made it with Banh Cuon premix and it turned out great if it is done right, that is, very very thin. The suggestion in the premix is to use 4 cups of water to the whole pack which is 12 ozs/340 gms, i wonder what is the proportion of tapioca/wheat starch/potato starch to rice flour that is in the whole pack? Anyway, i have found a video for banh cuon trang chao http://video.google.com/videoplay?docid=2472585946606212957&q=&hl=en and obviously did not understand a word of what she is saying but i could figure out the recipe and gave it a go. She used 5 cups of water to 1 cup of rice flour and 1/3 cup of tapioca starch. Her method of using the frying pan is the easiest way to make cheong fun.
Heat the crepe pan
Pour in a 4 oz ladle of batter
Keep pouring the batter until it reaches the edge of pan
Heat until a thin layer is at the bottom of pan
Pour back the excess batter
Cover the pan
The cheong fun is cooked when it is bubbly and transparent
Flip the cheong fun onto an oil board to cool before rolling
Roll
cheong fun when it has cooled
Enjoy
Ingredients:60 gm rice flour
20 gm tapioca flour (alternatively replace 10 gm with potato starch)
2 1/2 cups water
1/4 tsp salt
2 tbsp oil
Method:
Mix all the ingredients together and leave aside for at least 1/2 hour before making the banh cuon following the method above.
I like to serve banh cuon like chee cheong fun with the hoisin sauce and sesame paste.
Sauce
3 tbsp hoisin sauce
1 tbsp sesame paste
1 tbsp soya sauce
2 tbsp sugar
1/4 cup water
Toppings
Garlic oil
Sesame oil
Sesame seeds
Fried Shallots
Chilly Sauce
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