Homemade Flat Rice Noodles (Kuay Teow)

By WoonHeng · 60 min

Ingredients

Instructions

1. Mix the rice flour, tapioca starch and a pinch of salt in a large bowl.
2. Gradually whisk in the water until the batter is thin and smooth.
3. Fill a wide pan with water and bring it to a rolling boil. The pan must be big enough to hold the steaming pan.
4. Grease the bottom of a cake pan or plate and pour in about ¼ cup (60 g) of batter, stirring the batter before each sheet.
5. Set the cake pan on the boiling water so it floats, and tilt it so the batter covers the whole base.
6. Cover and steam for 1–2 minutes.
7. Move the sheet to a bowl of cold water, then brush the top with oil.
8. Loosen the sheet with a spatula, cut it to the thickness you want, and lift it out.
9. Keep the noodles covered until use, or store them in an airtight container in the fridge.

Summarized from WoonHeng's video. Watch it for the details.