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.

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).


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.



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.


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