Homemade Rice Noodles

Name: Homemade Rice Noodles
Yield: 1 serving
Cuisine: American
Ingredients: 100 grams rice flour; 1 tablespoon corn starch; 1/4 teaspoon salt; 180 ml water; 1/2 teaspoon vegetable oil (plus more for brushing)

Pawon Indo Bule @PawonIndoBule

Use two flat-bottomed pans (a baking pan or a Pyrex pan). One pan is good enough, but with two, you will get the job done faster. Brush lightly each layer of the noodle surface with oil to prevent them from sticking together.
For one batch you can make about 5-6 noodle sheets with an 8x8 inch pan.

Pawon Indo Bule @PawonIndoBule

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Ingredients

1 serving

100 gramsrice flour
1 tablespooncorn starch
1/4 teaspoonsalt
180 mlwater
1/2 teaspoonvegetable oil (plus more for brushing)

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Steps

1

Put all the ingredients in a mixing bowl. Mix and dissolve everything together well and strain the liquid through a fine-mesh strainer into another bowl. Cover the liquid and let rest for at least 15 up to 30 minutes.
2

Meanwhile, fill your wok (make sure that your flat-bottomed pan fits comfortably inside first!) with water. If you don’t have a wok, use a large, deep cooking vessel with a wide opening and a lid. Bring the water to a boil. (You might need to add more water because the pan needs to float on top of the boiling water.)
3

Brush a light coating of oil on the bottom of the flat-bottom pan (8x8 inch pan), add 3 tablespoons of the batter to the pan. Tilt it a little so the rice liquid covers the bottom of the pan.
4

Put the pan on top of the boiling water. Cover the wok and cook for 5 minutes. After 5 minutes, remove the lid, take the pan out.
5

Use a rubber spatula to loosen all sides of the sheet of noodle, and slowly lift it up and off the pan. Lay it flat on your cutting board. Brush the first layer with a thin layer of oil before layering the second sheet on top to prevent sticking.
6

While the first pan is cooking, brush the second pan lightly with oil. Repeat step number 3, number 4 and number 5 until all of the noodle batter is gone. Stir the batter well every time before adding it to the pan.
7

Once all of the noodle sheets are made, cut the noodle sheets into ⅓-inch wide pieces, but you can cut them in whatever sizes and shapes you like, then loosening each layer.
8

The noodles can be stored in the refrigerator for a day or two.