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 .
- 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.
- In a large mixing bowl, whisk the rice flour, cornstarch, tapioca starch/flour and salt.
- 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.
- Heat an 8-inch nonstick skillet and brush with oil. Whisk the rice-flour batter well each time before pouring on the hot pan.
- 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 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.
- 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.
- 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).
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