Healthy Kitchen Smells Fresh

June 11, 2009

Homemade Koew Teow ( Flat Rice Noodles)

Filed under: Allergy Free, Asians, Chinese, Cooking, Gluten-Free, Malaysians, Noodles, Vegan, Vegetarian — nshahida @ 10:39 pm

Koew Teow

After quite number of times trying to make homemade rice flat noodles or koew teow , which were disastrous , I had never tried to make it again ever since. Thought it was easy to make, unfortunately I was wrong.. err.. may be it just me.

I don’t remember what happened until I was convinced to make it again. Perhaps, it popped up in my head when I was thinking about making an allergy free version of noodles. With my mother’s big help, I finally got full bowl of rice noodles of my own. Still after a couple unsuccessful attempts, but I guess all the efforts is paid off and I am so thankful.

With compliments my husband awarded me for this homemade koew teow, I feel confident and happy to share this with you.

Different people make this noodle differently, so do I. I find the version I am about to share with you works best for me, I hope it does for you too. This recipe does not call for all purpose flour or any source of wheat or gluten so for those who has problem with gluten , this is for you. Especially for my sister, Kak J who makes a lot of AF foods for her son.

Warning : this noodle recipe is not suitable for those who is allergic to rice , corn or potato.

Flat Rice Noodles. (makes 12-14 crepes , 4-5 servings of noodles )

TIPS:The first round making this ‘crepes’ may be gone to the chicken for some of you, the same thing happened to me so don’t get discouraged! Keep trying until you get it. You will finally figure out how it works.

It is highly recommended to use non-stick pan.. any kind otherwise you only get dumpling instead of flat noodles. Different size of pan will need different amount of batter mixture each time cooking the ‘crepes’ , play around with the amount until you get it.

If making rice spring roll wrapper, reduce the amount of batter to pour on the hot pan, this make thinner crepes .

Ingredients

  • 1 cup rice flour
  • 1 cup cornstarch
  • 1/2 cup tapioca flour (see Note)
  • 1/4 teaspoon salt
  • 6 cups Luke warm water
  • ¼ cup canola oil or vegetable oil and some extra for brushing.

Methods:

  1. In a large mixing bowl, whisk the rice flour, cornstarch, tapioca starch/flour and salt.IMG_3959
  2. Stir in the water and canola oil , whisk to well-combined. Set aside to allow the batter to sit and absorb liquid at room temperature for 20 minutes.Measures and brushing
  3. Heat an 8-inch nonstick skillet and brush with oil. Whisk the rice-flour batter well each time before pouring on the hot pan.

    IMG_3967

    When you see the batter starts bubbling, it means you are good.

  4. When the oil is hot, pour 1/3 cup of the batter into the skillet, tilting and shaking the pan slowly to evenly coat the pan with batter.

    Cover with lit

    Cover with lit

  5. Cover and cook over medium-low heat until the ‘crêpe’ is firm, about 3-4 minutes. Let it continue to cook for about 2 minutes. With a spatula, slowly remove the cooked batter from the pan to avoid the crepe from tearing.Methods
  6. Flip the crêpe out flat onto a prepared baking sheet. Repeat with the remaining batter , it make approximately 12-14 crepes in total; don’t let the crêpes overlap on the baking sheets or they will stick together. Let them cooled and completely firm to touch.
  7. Take one crepe , score it into 8-10 pieces of flat noodles, depending size of preferences. Continue with the remainings and ready to use. ( you may want to roll the crepe up before cutting into noodles size but be careful because it may stick, make sure the crepes are completely firm and cooled).

Koew Teow

Storing: If making a head, place the noodles in a clean and dry freezer/Ziploc bag, refrigerate  up to 5 days, freeze up to 4 weeks

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4 Comments »

  1. yay!!!!!!! k juli tgh tunggu je nak recipe yg gluten free….mak k juli punye pakak wheat starch

    eh tapi shida penah try buat ni steam tak? boleh tak kalau steam…k juli punye no stick ni k juli tak caya la….besar je lebih….

    kalau freeze, nnt nak lembutkan balik cane? cam kuey teow beli ke? kene rebus?

    thanks shida!!!!!

    hugs

    Comment by nadiaschooldays — June 17, 2009 @ 7:47 pm

  2. Hi Shida, can I steam it instead of frying.

    Comment by Theany — June 23, 2009 @ 7:44 pm

  3. Kakjuli – Oooo wheat starch makes the noodles lebih firm and chewy.. so bagus juga tu tapi utk GF diet tak boleh la guna, kan! boleh try dgn xanthan gum :)

    Kalau freeze, hours before using.. boleh thaw at room temperature , insyaAllah akan lembut balik just jgn thaw dlm air especially air panas takut noodles absorb liquid then fall apart. -hugs right back , Kakjuli-

    Kakjuli & Theany – It’s a good question! I have tried once but a disaster, I think because I didn’t grease the pan well and use proper steamer. Please try it.. steaming, use the real steamer. Make sure to well grease the pan with oil and cover the lid with kitchen towel so the evaporated water won’t drip onto the batter/ crepe while steaming. Please try and if you don’t mind.. let me know how it goes for you. I might try one , too :D

    Thanks for visiting!

    Comment by nshahida — June 23, 2009 @ 10:41 pm

  4. kulit bawah masa tgh masak tu tak berkedut ker? nanti nampak cam lempeng pulak kan….

    Comment by umi eez — December 5, 2010 @ 4:00 pm


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