Monday, March 03, 2008

Homemade Kway Teow ~ Steamed Flat Rice Noodles

After many trials, errors and disappointments I am pleased to finally report success with making my own kway teow. I have gone through the whole rigamarole of testing various methods and different plates and trays. The kway teow came out perfectly using my black/grey coated baking tray.

Homemade Kway Teow ~ Flat Rice Noodles
Quite by accident I discovered that leaving the kway teow to cool, made it much easier to remove and the steamed rice noodle came out much smoother. Plus you don't get burnt fingers !

It is not really time consuming to make kway teow. You get lots of 5 minutes break in between steaming each tray, giving you heaps of time to clean the kitchen or take the opportunity to do your crosswords or crack your brain on the sudoku.

This kway teow had a nice and smooth texture with a 'bounce'. Just perfect for cutting up into strips for char kway teow (fried rice noodles).

Kway Teow cut into strips
Makes 8-9 pieces (½ kg)


Ingredients
150g rice flour
1½ Tbsp Wheat starch flour
2 Tbsp Corn flour
400ml cold water
1 Tbsp Oil
½ tsp Salt

Method
1. Mix the rice flour, wheat starch and corn flour together. Add the water and stir continuously.

2. Add in the oil, salt and mix thoroughly.

3. Set the batter aside for at least an hour.

4. Prepare your steamer.

5. When the water is boiling, ladle and spread a thin layer of batter onto the tray. Steam for about 4-5 mins on high.

6. Remove the tray from the steamer and leave to cool slightly (I leave it on a tray of ice cold water to quicken the process) before using a scrapper to fold the kway teow.
While waiting for the kway teow to cool, put in the next tray to steam.

7. Cut into thin strips for fried kway teow. The noodle sheets can be kept in airtight containers in the fridge for a day or 2.

ingredients for fried rice noodles

This is a 1.53 minute video of the process of making the kway teow at home.
Accompanying music : Reflection by Vanessa Mae.


Note :
1. The trays I used for steaming are non stick baking trays. Oil it once at the start . If you find the kway teow is getting difficult to remove, oil again before the next batter is poured in.
2. The thickness of the kway teow depends on each individual preference.
3. Having 3 trays on rotation will help speed up the steaming process.
4. The same method can be used for making chee cheong fun but follow the ingredients here.

Char Kway Teow
Tip
Leave the kway teow to cool down (slightly or completely) before trying to lift it from the plate.

49 Comments:

Tricia said...

Wow! Your kway teow looks awesome! Didn't know it was that easy to make.

Hey Sinner, have you tried adding shrimp/BBQ Pork/Beef into it??

Wonder if it would work??

Sinner said...

Tricia

Thanks. You are thinking of chee cheong fun with shrimp or char siew folded in.

I haven't tried that but if you are thinking of making chee cheong fun, follow the ingredients here.

Tricia said...

Will definately give it a try. My son loves the Chee Cheong Fun! He can finish 1 whole order by himself (he is only 3!!!)

Thanks for the recipe.

Sinner said...

I hope your son like the ccf.
He will be your No.1 critique then ;)

jadepearl said...

OMG...your kway teow looks wonderful!!! Thanks for the tips!

Sinner said...

Thanks for your kind words Jadepearl :)

karlsfoodie said...

gosh... this is cool!!!!!

Candy Spooner said...

Hey Sinner! That was so cool to be able to watch how you made kuey teow! I have read recipes on how to make it at home but never thought it would be so easy... or maybe it look easy because of your great video editing! Your blog is super, very much like Lily Ng, who is also away from Malaysia like you and me and faced with the need to make our own Malaysian food.

Sinner said...

Hi Candy,

No editing tricks...really ! lol. Thank you for your kind compliments :)

Anonymous said...

Dear Sinner,

I stumbled upon your blog quite accidentally.

I have not eaten fried kuey teow for months and your home cooked version looks so delicious, I am craving for it now. So sinful looking!

By the way, thank you for posting such a great variety of recipes online especially Peranakan, Malay and Chinese recipes. Such a feast for our eyes.

Cheers,
Fiona

Sinner said...

Hi Fiona,

Welcome to our blog. Thank you for your kind words.

Happy feasting ;)

Nan said...

I have been trying several times to make this flat rice noodles and never succeed. Today, I tried your Kway Teow recipe and method and it's SUPERB!!! I and my boyfriend just luv it..luv it...luv it. Thank you for sharing such a great yummy and easy recipe ^-^.

Sinner said...

Hi Nan,
Excellent result :) Love it when someone has success with a recipe.
Really appreciate the feedback. Thanks.

zurinsmail@gmail.com said...

Hi Sinner,

Thanks so much for your kuay teow recipe. I have made it and its PERFECT!! Hope you don't mind my linking your post to my post at www.cherryonacake.blogspot.com. I posted your recipe there with credit to you of course.Thanks again

Sinner said...

Hi Zurinsmail,
I am so glad your kway teow came out perfect. Your char kway teow looks awesome.
You are most welcome to link to my post.
Thanks for the feedback :)

starlight_150 said...

thanks, its a really good way for making cheong fun and ho fun. when my grandad makes it (his traditional way) he steams the batter over a sheet of muslin, and it is very fiddly and messy. this would be nice if you could add fillings like char siu or prawns, like the cheong fun in dim sum restaurants.

Sinner said...

Hi starlight, if you are making this for chee cheong fun, you can add char siu or cooked prawns to it before you roll it up.

Totally agree with you. Muslin is messier.

purplerose said...

Hi Sinner...
The wheat starch flour easy to find in groceries stores?
I am living in Dubai...My hubby loves koey teow so much dat we had to pay for 44Dhs (approx 34MYR)a plate!
We decided to learn how to make our own instead of paying the absurd price for a plate of pad thai!
thanx...

Sinner said...

Hi purplerose,
I am so with you about not paying over the top prices.
I don't know about Dubai but I bought my wheat starch flour in the Asian grocery stores here. Supermarket don't sell these type of flours. They come in small packets of 1 lb each.
I do hope you can get your flour. Good luck.

dekraintegration said...

Hi,
I have question. We made the recipe exactly like you posted but Corn flour isn't dissolving properly.
We use a white-color corn flour.

Can you give me some advise what we do wrong.

Thanks.

Dennis

Sinner said...

Hi Dennis,

The texture of cornflour is like that of ordinary flour. I don't quite understand what you mean by not dissolving.

If you find your batter lumpy, you can sieve it to get a smoother mix.

Tim Nowaczyk said...

Dennis,

I believe "Fielder's Cornflour" is called cornstarch in other places. You don't want to use cornmeal. Please correct me if I'm wrong, but I think this may have been your problem.

I plan on making this recipe tomorrow for my first time for Pad See Ew. Wish me luck!

ေဆာင္း said...

Thank you so much. I am looking for this for long.

Do you have sticky rice dumpling?

Do you have brown colour sticky rice (no dumpling) with pea nut for breakfast food? sprinkle with spring onion top of it.

It may be either fry or stream...

Thks
saundoo@gmail.com

Sinner said...

Sorry no idea about the sticky rice dumpling. Have a look at 'kuali'.

Lee said...

This is one of my fav food blogs, the other is rasamalaysia.

Keep up the good work!

Sinner said...

Thanks Lee. This is a huge compliment.

Anonymous said...

Hello! Finally found a website that gives out the best instructions, images and videos too! I am from the UK. A majority of Chinese recipes online are in Cups sizes, which I've found difficult to convert. Can be time consuming finding the right recipes. Much appreciated for putting your recipes online, thank you.
I have tried it out on my first attempt,it was definitely a success! I am gonna recommend this website to my family and friends. Thanks again. Rose

Sinner said...

Hi Rose,

Welcome to our blog. I am with you. 'Cup' measures are hard to convert and different countries have different size cups.

That's great to hear. Success on your first attempt too !

Thanks for your feedback.

pixen said...

Thank you for sharing. I can tell you I was tempted to buy a 250 g Koay Teow for 5 Euros from an Asian Mart. I shook lightly the plastic container to check the freshness...it was hard or dried up... maybe kept too long on the open chiller...

Now... with your recipe and tutorial, I can't wait to try it out for fresh flat noodle.

Sinner said...

Hi pixen,

Once you get the hang of making your own fresh flat rice noodles, you won't be tempted to buy the convenience 'dated' packs from the shop. Good luck !

Fox said...

I just have to say, I love your food...

My only question to you is, do you weigh your rice flour with a scale or in a cup with measurements?

Sinner said...

Hi Fox,

I measured my rice flour with a scale. I prefer to use scales in all my recipes as they are more consistent.

Thanks for dropping by.

cookingwithali said...

Hi! I was SOOO happy when I found your recipe for cheong fun and kway teow! I Love making foods from scratch to avoid preservatives and your recipe looks very easy to follow. I can't wait to try both of these recipes!
I was really hoping that you wouldn't mind sharing your recipe for the plate of fried kway teow that you have shown. It looks like the best picture of fried kway teow that I have found on the internet so far (and I have been looking). The last time I had this dish was many years ago in Brunei and I would love to recreate it now (in Canada).

Thanks so much for considering! and thank you so much for sharing your wonderful recipes. I can't wait to explore the rest of your website.
Alison

Sinner said...

Hi Alison,

The trick with cooking fried kway teow is a really hot gas flame. My chow kway teow ingredients are all estimated only. Thanks for dropping by.

cookingwithali said...

Thank you so much for replying so quickly! Would you please share the ingredients that you use for the sauce for fried kway teow? no need for measurements if you estimate it. No pressure though! thanks for considering and thanks again for the recipes :)

Alison

Mummy Ros said...

Thank You very much for the recipe...it was a success on first attempt.....do post more recipes...hoorayy...!

Sinner said...

Mummy Ros,
Great first attempt ! Appreciate your feedback :)

drudkh said...

Hi, is wheat starch an important ingredient in this recipe? Can i still make flat noodles with wheat starch? Thanks!

Sinner said...

drudkh, wheat starch flour in this kwai teow recipe will give the noodles the 'bounce'.

Anonymous said...

It works!!! You have to leave the batter for an hour or more, don't rush. Also remember to swirl as you pour, since otherwise it gets thicker on the bottom after a while. Thank you, thank you! Cornflour is corn starch. This is the only recipe on the net that actually works, and tastes so good! I made the noodles yesterday, and beef chow fun today, and it tasted really like Hong Kong!

Foodstylings said...

I am so excited to find this recipe and your blog!!

Anonymous said...

Hi Sinner, Can I make and store the Kway Teow in the freezer. Whenever I feel like having fried Kway Teow in the later week, thaw and cook it? The same goes to your "ccf". Thanks Gin

Carol said...

Sounds delicious! I love it when happy accidents happen and we learn something new from it.

Sinner said...

Gin, I actually can't remember whether I freezed any, so can't really tell you what the texture came out like after freezing.
When I make them, it is usually all used up within 2 days.

Foodstylings said...

Hello Sinner,
I noticed that there are two types of rice flour, plain white or glutinous. Which one do I use?

Sinner said...

Foodstylings, use plain white rice flour. Happy cooking !

Anonymous said...

LOVE your blog! Your kway teow is much superior than the shop bought. Can't thank you enough.

vine said...

Thanks for the recipe. I will give it a try.

Your char kuay teow looks delicious. Do you have a recipe? When ordering in KL, I used to say spicy... and this one looks like the spicy variety (with the red tinge).

Could you please share it?

Kelvin Tan TH said...

Thanks for sharing unselfishly. So difficult to find tis long lost recipe. Thank s

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