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This kway teow has a nice and smooth texture with a 'bounce'. Perfect for cutting up into strips for char kway teow (fried rice noodles).
Mix the rice flour, wheat starch flour and corn flour together.
Add the water and stir continuously.
Add in the oil, salt and mix thoroughly.
Rest the batter for at least an hour.
Prepare your steamer.
When the water is boiling, ladle ½ cup of batter onto the cake pan.
Tilt the pan around to ensure the batter is evenly distributed.
Steam for about 4-5 mins on high.
Remove the pan 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 pan to steam.
Cut into thin strips for fried kway teow. The noodle sheets can be kept in airtight containers in the fridge for 3 days.
Winter is the best time to make kway teoh because of the cold weather, you need not use tray of ice cold water.
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