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Filled Fresh Rice Noodles

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Filled Fresh Rice Noodles has a yummy taste. Filled Fresh Rice Noodles gets its taste from cake flour mixed with cornstarch and soy sauce filling. Filled Fresh Rice Noodles is inspired by many food joints across world.
  Cold water 1 1⁄4 Cup (20 tbs)
  Unsifted cake flour 1 Cup (16 tbs)
  Cornstarch 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Salad oil 2 Tablespoon
  Sesame oil/Sesame seeds 1 Tablespoon

In a bowl, mix flour, cornstarch, and salt.
Combine water and oil; pour into flour and blend until smooth and no lumps remain.
Ladle 1/3 cup batter into a lightly greased 9-inch pie pan.
Place pan on a level rack in a steamer, cover, and steam over boiling water for 5 minutes.
Remove pan from steamer and set in a baking pan filled with water and ice cubes to hasten cooling.
When cool, loosen edges from pie pan with the tip of a knife and roll up jelly roll style.
Wipe pan clean with a paper towel, grease lightly, and repeat until all the batter is used.
For faster cooking, you can use two pie pans so one can be steaming while another cools.
Cover noodles and keep at room temperature in a cool place for as long as 8 hours.
To serve, unroll noodles and distribute filling equally over each circle.
Roll after filling.
Cut each roll in 1 1/2 inch long sections and arrange on a serving platter.
Drizzle over a few drops soy sauce and sesame oil or sesame seeds.

Recipe Summary

Main Dish

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1 Comment

Anonymous's picture
What's with calling it Rice noodle when it uses cake flour. What is the 'filling'?
Filled Fresh Rice Noodles Recipe