Hello everyone!
Today I'd like to share the methods of soaking and grinding
to ferment the rice
producing starch for rice-based noodles, cakes,...
Measured the rice
Rinsed them
At room temperature and natural environment,
Soaked the rice for 2 or 3 days
depends on the room temp.
 
In hot weather, one day is enough
Then put into a high powered blender
to grind them
Pour batter into fabric bag and tie tightly
Hang it up and let it drain
until no more water will drop from it
Take the dough off the bag
Form the dough into several balls
 
Make them ready for boiling
You can dry the dough to make rice starch,
reserved for future use.
 
 
 
When you use it as wet dough, you don't need to add water to make noodles
 
So if you need to mix more dried flour
to make different texture noodle
You need adding water for the dried flour only.
 
 
 
 
 
 
Using IP to boil the balls with Saute Function selected
 
Pour 2 cup of water into the pot
which had cooking oil spread at the bottom
 
 
 
 
 
 
 
 
 
 
Remember to place the balls into boiling water, not cool water
 
 
Placing balls one by one into the pot
 
 
turn the balls upside down
let them in boiling water evenly
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Turn off the heat when the balls look clear
 
 
 
 
Placing those balls into pasta maker
 
 
 
 
 
 
 
 
 
 
 
 
I ground 3 cup of rice = 500g
 
 
Adding 100g potato starch flour and 100g  tapioca flour
is too much for the pasta maker :)
Using the hot water from boiling the balls,
pour directly to the flour
 
 
 
 
 
 
 
 
The pasta maker is mixing = kneading the dough 3 minutes
In order to get the best rice noodle's, you should let the maker knead the dough at least 3  x 3 minutes
 
 
 
 
At this stage you can add salt, xanthan gum into the dough
 
 
After kneading 3 times, let the maker rest about 10-20 minutes
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
I'd like to show you the process from A to Z, how the rice become a good rice noodles.
Thank you for watching.
 
 
