Chee Cheong Fun

I was absolutely inspired by the Chee Cheong Fun (a.k.a. rice noodle roll) prepared by Lily that she had it on her blog (http://lilyng2000.blogspot.com/2008/07/chee-cheong-fun-iii.html). The preparation process was fascinating and I was so eager to try it out myself!

Ingredients:
(A)
60g rice flour
20g tapioca flour
2 1/2 cup water
1/4 tsp salt
2 tbsp oil

(B)
1 1/2 tbsp Hoisin sauce
1 1/2 tsp water
1 tbsp sesame seed

Directions:
1. Mix ingredients from (A) and leave it aside for at least 30 minutes.
2. Preheat a non-stick pan on medium heat. Pour a thin layer of batter into the pan and heat until a thin layer of the the batter solidifies at the bottom. Pour back any excess batter.
3. Place a lid on the pan and cook on low heat.
4. The noodle is cooked when it turns translucent. Remove pan from the heat source.
5. Roll the sheet of noodle carefully (not to break it) with a wooden spatula on the pan. Place the rice noodle roll on a greased plate.
6. Continue cooking with the remaining batter.
7. Dilute the Hoisin sauce with water. Pour the sauce on the noodles and garnish noodles with sesame seed. Savour the chee cheong fun while hot!

p/s: It takes some practice to yield smooth texture cheong fun. I appreciate those hawkers who cook fine and tasty chee cheong fun!