Homemade Fresh Rice Noodles 自制河粉

Made some homemade fresh noodles yesterday to make Wat Tan Hor (滑蛋河粉）. I will post that later during the weekend. Here in Perth, it is quite difficult to get nice Hor Fun. It is not bouncy and doesn't have that texture I grew up eating. (Ipoh is famous for 沙河粉，you know that right?) Haha. I miss it so much. So I attempted to make my own hor fun. And pity me, I only have one steaming tray and one steamer, so had to do it one by one.

Although it was quite tedious, it was worth it as Rachel and Serene liked it a lot! They like the bouncy texture that is not present in Hor Fun sold in Asian groceries store here. After doing several research from Hong Kong sites and Sinner's Kitchen, I came up with this recipe after tweaking it a little.

Recipe for Homemade Fresh Rice Noodles

295 gm rice flour
5 tbsp corn flour
4 tbsp wheaten cornflour/ wheat starch
820 ml water
1/2 tsp salt
3 tbsp oil

Method

1. Mix all the ingredients together.
2. Cover it and rest for at least 2 hours.
3 . Prepare your steaming tray by brushing with a thin layer of oil
4. Pour half a laddle of batter into the tray
5. Steam for 2 minute.
6. Roll it up when it cools down. (I rolled it while it is still hot, cause I am so impatient. Haha)
7. Cut into 1.2 cm wide.
8. Your Fresh Hor Fun is ready !! You can use it for Char Kue Teow or Wat Tan Hor)

see the bouncy texture? I was actually pulling it.

Homemade Fresh Rice Noodles 自制河粉