• 250 gr rice flour - 2 cups + 5 Tbsp
  • 60 gr potato starch - 1/4 cup + 3 Tbsp, or sweet potato starch
  • 600 ml water - 2 1/2 cups
  • Cooking oil - to brush on the noodles



Prepare batter:
  • Mix all ingredients except for oil in a mixing bowl. Whisk until the thin batter is smooth
Prepare steamer:
  • Fill up the steamer with water, enough but not too high that it touches the pan. Bring the water to a boil
Prepare a cold water bath:
  • I just turn on the tap to fill up the sink to about 2 inches of water. Our tap water is cold. You can prepare ice water bath. This is to cool down the pan right out from the steamer. The noodle sheet won't be sticky if you let it cools down before removing from the pan
Steam the noodle sheet:
  • You can use a wok with a lid, or a large pan with a lid, or a food steamer that can fit the size of pan you use. I use two 8-inch non-stick square cake pan so the workflow is smoother and faster. I don't need to put any trivet because the pan can sit on the wok. Use a trivet if you need to put the pan on top of it inside the steamer
  • Give the batter a stir every time before you ladle it because the flour tends to settle at the bottom after a while. For 8-inch square pan, I need about 1 1/2 ladle (about 70 ml) to cover the base of the pan. For 9-inch pan, I need about 2 ladles (about 100 ml). Hor fun /kway teow is not supposed to be thin like cheung fun noodles. The first few sheets you steam is not going to be perfect just yet. You will get the hang of it, don't worry
  • Cover the lid and let the batter steam for 4 minutes over high heat. If you make larger sheets, you may add another minute or so. When you open the lid, the noodle sheets will be "wavy" and leaves the pan, indicating that it is cooked through
Cools it down:
  • Remove from the steamer and place the pan on top of the cold water bath. Let it cools down for 2-3 minutes. The top side you are seeing is not shiny and more of a "matte" finish, that's normal. The other side will be the shiny one
Remove from the pan:
  • Use a rubber spatula to gently remove or you can actually peel it right off the pan with your hands too
Brush with oil:
  • Brush with a bit of oil on both sides or you can use a non-stick cooking spray too
Fold and cut the noodle sheet:
  • Fold one side over to meet in the middle and then fold over. Use a sharp knife to cut into the width you like. I like my hor fun to be about 1 1/2-2 inches width. You can cut it to your desired size
  • Hor fun is best served on the same day. You can store them in the fridge covered in a cling wrap or in an air-tight container, for 2-3 days max but just know that they tend to harden after refrigeration. You can steam them for few minutes until heated through in the steamer and they will be soft and flexible again. I won't recommend freezing as it changes the texture of the noodles