Homemade Flat Rice Noodles (Kuay Teow)

• 份量: 2 servings
• 准备时间: 10 minutes
• 总时间: 35 minutes

配料

1 cup [120g] rice flour

⅓ cup [40g] tapioca starch

a pinch of salt

1⅓ cup [315g] water

oil for brushing

步骤

Mix the rice flour, tapioca starch and a pinch of salt in a large bowl.

Gradually pour in the water and whisk continously until the mixture turns into a thin batter.

How to cook the rice noodles

Prepare a sauté or fry pan that is big enough to fit the steaming pan or plate snuggly. (I used two 8" non-stick cake pans).

Fill the pan with water and bring it to a rolling boil.

Grease the bottom of a cake pan or plate and add in about ¼ cup [60g] batter. Stir the batter before each steam.

Transfer the cake pan with batter and let it float on the boiling water. Tilt the cake pan a little so the batter covers the whole pan.

Place a lid over and steam for 1 - 2 minutes. See Notes.

When ready, place cooked noodle onto a cold water bath and brush the top of the noodle sheet with oil.

Using a spatula, give the cake pan a swirl to loosen up the noodles. Cut into your desired thickness and lift it up.

Set aside until ready to use or store in an airtight container and refrigerate.

备注

Steaming time varies depending on the pan used or the thickness of the batter. 1/4 cup batter in 8″ cake pan creates the best noodle’s thickness for me. To check if the batter is ready, look for a large bubble during steaming. Once the bubble deflates, the batter will turn translucent, which in my case took about 1 minute and 30 seconds.