Hong Kong Styled Chee Cheong fun 猪肠粉 - Failed miserably

After the lousy prawn dumpling, here I have terrible CCF. Maybe these days I shouldn't try cooking, I mean shouldn't have cooked when I am not really in the mood. Bad rolls...

Again, nothing is wrong with the recipe, must be the measurement! I think I need a pair of specs..Margaret suggested me to pour everything in and steam it, yeah, like carrot cake.

Recipe extracted from Baking Mum
Ingredients :
150g Rice Flour
1 ½ Tbsp Wheat starch flour
2 Tbsp Corn flour
1 Tbsp Oil
450mls Water
½ tsp Salt

Method :
1. Sift dry ingredients together.
2. Slowly add the water, mixing as you add.
3. Lastly add the oil and salt and mix thoroughly. Set batter aside for at least an hour.
4. Prepare your steamer. Grease a swiss roll pan or any aluminium tray with oil and pour the batter directly on the pan and steam for 5 mins.
5. After steaming, using a plastic scrapper roll the ccf up. If you are using ingredients like char siew or prawns, you can sprinkle it over the steamed ccf and then proceed to roll it up.
6. Place in a plate brushed with a little oil. Continue with the rest of the batter.

Sauce
Ingredients :
1 tbsp oil
2 tbsp sugar
a few slices of ginger (optional)
½ cup water
4 tbsp mushroom flavoured soy sauce or normal light soy sauce
½ to 1 tbsp dark soy sauce

1. Place ginger with oil and sugar in a pot. Cook over small fire until sugar turns brown.
2. When sugar is brown, add in the rest of the ingredients. Cook over medium fire for about 5 mins. Taste the sauce and adjust taste accordingly. If you find the sauce too sweet, you can add in a bit of salt.

Sweet sauce (cwl's recipe)
1/2 cup water
7 tbsp Hoisin sauce
3 tbsp soya sauce
3 tsp dark soya sauce

Mix all ingredients together and cook over medium heat until it thicken slightly.