CategoryRice & Noodles
Homemade laksa noodles to create authentic 'Asam Laksa' just like those sold in Malaysia!
All these while, I have been using udon noodles sold at Asian grocers to cook 'assam laksa'. It was delicious, of course but I always felt that the noodles did not taste authentic enough. Laksa noodles are made from rice flour, generally. The texture is soft and smooth - so smooth that I sometimes find it slippery to a certain extent. When I was younger, using chopsticks to pick them up was definitely a challenge. When I first made these noodles, I encountered a lot of problems due to the all purpose flour (wheat flour) which was used. It can be quite a headache to decide on the type of flour which were sold in most of the supermarkets here. When I finally settled for flour type 550 which contains up to 11% of gluten, the noodles turned out very hard. I tried adjusting the amount of flour but still did not get the consistency I wanted. Finally, using the Asian all purpose flour which contains a lower amount of gluten did help. It resulted in the noodles being soft and smooth, just the way it should be! Now, what is missing here is a good bowl of 'assam laksa' broth to go with these noodles. Perhaps, could the recipe be in the next upcoming video?
- 315 grams rice flour
- 350 milliliters water
- 2 tablespoons corn flour
- 1 tablespoons flour
Steps to Prepare
- Mix all purpose flour, rice flour and salt together evenly.
- Add boiling water into the flour mixture bit by bit. Stir mixture using chopsticks.
- Using a cookie press or potato press, create noodles by pressing flour mixture directly into a pot of boiling water.
- The noodles will float after boiling for 2-3 minutes indicating they are cooked.
- Shock noodles in cold water bath.
- Noodles can be kept refrigerated for up to 3 days.