Saturday, August 3, 2013

Jicama Stuffed Rice Rolls - Breakie in Kampar - Perak MFF #2

There's one particular stall in the market that everybody loves.
The man is tall and hence, nicknamed Tall Man (高佬, Gou Lou). (video of him below)

Tall Man sells 2 things at his stall, sometimes 3. The 2 main things that he sells is Fun Chai (blogging tomorrow) and Jicama Rice Rolls. Sometimes he has plain rice noodles too, not always. He's been selling for many many years, more than 30 years, some say 40 years and I practically grew up eating his noodles. He's grown old, hunched and no longer as tall as he was. The breakfast that he sells is well loved by most and it'll be pretty sad if no one takes over, if he feels like stopping.

It turned out with the right thickness and the filling tasted pretty similar. 

I tried making his version of rice rolls, that is stuffed with sauteed jicama. It's my first time making rice rolls and I tried with a few flour combinations and found this to be quite near to the one he makes. His rice rolls can be served with just oil and soy sauce or with Tall Man's special curry sauce, the favoured way of Kamparians. His curry sauce is light and mildly sweet, slightly thickened with rice flour almost at the consistency of cream from the carton. But usually I take it without the curry because I like the flavour of the jicama.

Although there are other versions of rice rolls with jicama as filling, like the dark version from Teluk Intan, but this version that I made is a copycat of Tall Man's, the version that we Kamparians are greatly fond of.

Pickled green chillies is optional 
the wrinkled ends.... so like the real thing :) 

Jicama Stuffed Rice Rolls
by WendyinKK
Makes 10 rolls

100g rice flour (Erawan brand)
20g wheat starch
1/4 tsp salt
360ml water
1 Tbsp oil

1. Combine everything together and mix to form a smooth batter. Let it sit for 30 minutes.
2. Prepare a steamer, put in water and bring to boil. Prepare an 8 inch square pan (1 inch tall). Brush some oil onto it and let the pan heat up in the steamer.
3. Stir the batter and put 50ml of the batter onto the hot pan. (Make sure the steamer is level).
4. Cover and let it steam on high heat for 3 minutes or until the noodle sheet bubbles up (looks inflated).
5. Remove the pan from steamer. Place 1 Tbsp of filling in a thin line on one end of the sheet (1 inch from the edge). Roll up the noodle sheet with the help of a dough scraper, beginning from the filling, no need to roll tight, loosely will be good. Complete the rolling and let it rest for 1 hour before consuming. (better still for 4 hours, but not more than 8 hours)
6. Repeat steaming until all the batter is used up (If you have 2 pans for rotation, you can steam the next noodle sheet as you roll the current one)

To serve: Take the rice roll in one hand, food scissors in another hand. Rest one end of the roll in your serving plate and snip the rolls into 2 inch lengths. Sprinkle with sesame seed. Serve with either oil and soy sauce or curry sauce, or other preferred sauces.

*9inch square pan, use 63ml or 1/4cup batter
10inch square pan, use 80ml or 1/3cup batter


1.5 cups very finely diced jicama
1/2 Tbsp dried shrimp, rinsed and finely chopped
1 clove garlic, finely minced
Salt and pepper to taste
1/4 tsp 5 Spice Powder (buy from Herbal Shops)

Heat wok/pan and put in 1 tbsp of oil, saute garlic until fragrant. Put in chopped dried shrimp and saute until the garlic is almost golden and smells fragrant. Put in jicama and cook until you can feel it turning moist or it looks slightly translucent. Put in salt and pepper and 5 spice powder. Give it a few tosses and dish up.

Sweet Curry Sauce (optional)

1 shallot, chopped
1/2 clove garlic, chopped
1 tsp dried shrimp, rinsed
3/4 tsp curry powder
1/2 sprig of curry leaf
1 tsp sugar
1 Tbsp coconut mlk
1 cup water (use this to rinse the batter bowl)
1 tsp rice flour + 1Tbsp water

Heat wok/pan and put in 1Tbsp of oil, saute the shallot and garlic until fragrant, put in dried shrimp and cook until the shallots are lightly golden. Put in curry powder and curry leaf and saute for a while. Put in water (rinsed from batter bowl) and let it simmer for 10 minutes. Put in coocnut milk, sugar and season with salt. Pour rice flour mixture into the simmering curry broth and thicken it slightly.

Below is a video made by some Journalism students from Tunku Abdul Rahman University. Tall Man can be seen at the 3rd minute.

I am submitting this to Malaysian Food Fest Perak Month hosted by WendyinKK of Table for 2 or more


  1. Like many things in life, there is always a first time and this recipe will be it. Curry with rice rolls is an interesting concept.

  2. Wow I always thought CCF is very challenging to make, u make it looks so easy hehehe. I'm going to attempt this!

  3. Oh my, and Yes! I remember I used to eat this too; only that my sister have her girlfriend to buy this from her hometown in Temoh (oh is it spelled like this, cant remember)? Aparently that kopitiam made this "sar kok ccf" taste real good.

  4. Oh wow, homemade cheong fan, really interesting! Lovely clicks :)

  5. Wow.... well done ! Tall man will be out of business soon ;p

  6. Elin,
    I have just received news that Tall Man fell down and they might stop selling.
    It actually made many people sad. Most people won't make this, because it's so cheap to buy and it's tedious to make.

  7. ivy sew http://simplybeautifulhealthyliving.blogspot.comAugust 3, 2013 at 10:57 PM

    Wendy, I have heard of this Kampar chu cheong fang but haven't tried it. Just by looking at the pic, I am sure it's indeed very yummy :)

  8. Well present Wan Yee, firstly Loh mai fan then Jicama rice roll. It just too hard to guess the third one. It has to be unique to Kampar,easy to take away, plus the trader is going to retire soon.

    home sick
    Chang Weng

  9. Wendy, what's wheat starch? is it the same with wheat flour? (cake, all purpose, or bread flour)? Thanks for the anwer.

  10. Jessie L.
    No it is not the same, it's the starch component of the flour, pure starch.


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