Skip to main content

How To Make Thick Rice Noodles/Lai Fun



These are thick rice noodles are also known as Laksa noodles in Malaysia and Lai Fun (濑粉) in Chinese. The noodles are made of rice flour and potato starch. It has a slightly chewy texture, but it is still soft, and it's gluten-free. The noodles are best served together with Asam Laksa, Nyonya Curry Laksa, Fish Noodles, or a simple stir-fry with either meat, seafood or vegetables.




How To Make Rice Noodles /Lai Fun

Ingredients

1 Cup (120 grams) Rice Flour
2 Tbsp Potato Starch
1/2 tsp Sea Salt
1 Tbsp Vegetable Oil
1 Cup of Boiling Water

Equipment;
Potato riser or Murukku Maker

Method

Dry fry rice flour over low heat for about 15 to 20 minutes or until smooth and light. Then transfer it into a mixing bowl and gradually add in the boiling water. Mix in the potato starch, mix well and when gather the dough with a wooden spoon. When it’s slightly cool but still warm, knead the dough until smooth and elastic, about 8 to 10 minutes.

Prepare a bowl or cold or ice water, and set aside. Bring a pot of water to a boil and add some sea salt. Put a piece of dough into a potato riser or murukku maker, press to extrude the noodle onto the boiling water. Cook the rice noodles for about 1 1/2 to 2 minutes, or until they rise up. Carefully remove the noodles with a wire strainer, and transfer to the ice/cold water. Repeat with the remainder dough. Drain the rice noodles and give them a rinse under cold running water. The rice noodles are best used the same day or up 2 days in the fridge.

Makes about 1lb of Rice Noodles
Labels:

Comments

  1. Veronica August 17, 2016 at 1:09 AM

    Thank you very much for sharing this wonderful recipe.

    ReplyDelete
  2. UnknownAugust 18, 2016 at 9:37 AM

    Thanks for the great recipe and video.

    Can the finished noodles be stored for later use? Will they clump together when drained from the water?

    ReplyDelete
    Replies
    1. Angie TeeAugust 22, 2016 at 5:10 AM

      You can drizzle a little oil and store in the fridge for later use.

      Delete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the...
264 comments
Read more

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.
58 comments
Read more

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W...
14 comments
Read more