Chee Cheong Fun with Sweet Sauce (Shellfish-Free)

Instructions

1. 1In a medium bowl, whisk together the 1 cup of Rice Flour, 1/4 cup of Tapioca Starch, and 2 cups of Water until the mixture is completely smooth and no lumps remain.
2. 2Lightly grease a 22.86 × 33.02 cm baking pan or steaming tray with a thin layer of the 1 tbsp Vegetable Oil. Pour about 1/4 cup of the batter onto the prepared surface, ensuring it forms a thin, even layer. Steam over medium-high heat at 100°C for 2 to 3 minutes, or until the rice noodle sheet is set and no longer looks wet.
3. 3Carefully peel the cooked rice noodle sheet from the steaming surface and gently roll it up. Place the rolled noodle on a clean plate. Repeat steps 2 and 3 with the remaining batter until all has been used.
4. 4While the last batch of noodles is steaming, prepare the sweet sauce. In a small saucepan, combine the 1/4 cup of Dark Soy Sauce, 1/4 cup of Sugar, and 1/2 cup of Water. Place the saucepan over medium heat and bring the mixture to a boil, stirring until the sugar dissolves. Reduce the heat to low and simmer for 3 to 5 minutes, or until the sauce has thickened slightly.
5. 5Unroll the steamed rice noodle rolls and slice them into 2.54 cm wide pieces.
6. 6Arrange the sliced chee cheong fun on serving plates. Drizzle generously with the prepared sweet sauce and the 1 tsp of Sesame Oil. Garnish with the 2 tsp of Toasted Sesame Seeds and the 1 tsp of Chili Paste, if desired.
7. 7Serve the Chee Cheong Fun warm.

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