Clem's Rice Stick Noodles
 
 
 

Rice is a staple of Southern China. Apart from using it in its grain form, rice is ground into a flour and then processed into different types of food bases. One form popular with me is rice stick noodles, or kuay teow in the Hokkien/Teochew languages.

The process for making these noodles is not elaborate. Three are three steps (1) Making the batter (2) Steaming the batter into sheets (3) slicing the sheets into strips. The rice noodles can then be used in many varieties of fried or soup dishes.

Here is how I made a batch for dinner tonight:


INGREDIENTS

The following quantities are more than sufficient for one serve - vary accordingly for more serves.

  • 100 g Rice flour.
     
  • 24 g tapioca flour.
    This is essential to give the noodles elasticity and strength to hold together, and mouth-feel. You can experiment with the proportion of rice to tapioca to change the characteristic of your rice noodles.
     
  • 240 g water.
     
  • 1/4 teaspoon of salt.

 

METHOD

  • Get a suitably sized steamer with a cover ready.
    This essentially means large enough to hold your chosen sheet pan (see below).
     
  • Mix all the dry ingredients with the water.
     
  • Scoop a well-suspended volume of the starch slurry into an oiled non-stick pan (this is your sheet pan) of a size that will give a slurry depth of 2 - 3 mm (this can vary as you please depending on your preferred thickness of noodles).
     
  • Steam the slurry for around 5 minutes until the starch is well gelatinized and set solid.


 

  

Rice/tapioca batter being steamed into a sheet.
This rice sheet was oiled on the surface before it was removed from the steamer.
 
   
  • Remove your sheet pan from the steamer.
     
  • Oil the surface of the rice sheet.
    (You may also oil the surface while the sheet is still in the steamer as long as the starch has set).
     
  • With a suitable tool (a thin wedge silicon spatula works well), pry loose one edge of the rice sheet and then collect the sheet progressively into a roll.
     
  • Set the roll aside to fully cool.
     
  • Now slice the roll into segments of the width that you would like your rice noodles to be.
     
  • Unroll the segments and you will end up with your rice noodles!


 

  


Rolled rice sheets; cut sheet segments; sliced rice noodles.
 


I made Kuay Teow Tng (Rice Noodle Soup) with the rice noodles thus prepared
 
 

 

ENJOY!!


 

www.clemkuek.com

 

03 November 2026


 

Cooking by Clem: https://clemkuek.com/photoalbum/photo696.html
 

Video presentations can be found here:

Earlier Days: https://youtu.be/BWyHY1h9Y5s

Recent Past: https://youtu.be/PL9wWSI_Dfw

More Recently: https://youtu.be/nk6O2tGJ5pk

 



Created by Clem Kuek