Low Shu Fun (老鼠粉) / Silver Needle Noodles (银针粉) - 2

Can you tell the difference between the two Low Shu Fun?

Low Shu Fun in minced meat, mushroom and wood ear fungus sauce

I came across this recipe posted by Florence and decided to make another batch of Low Shu Fun using just wheat starch and tapioca flour.  By omitting rice flour, I was hoping to get the almost translucent texture.   I am quite happy with the result although it is nothing like the Kampar  Low Shu Fun. 

Ingredients:  (yields 455g of cooked noodles)

125g wheat starch

60g tapioca flour

1/4 tsp salt

170 ml boiling water

2 tsp cooking oil

• Combine flours and salt in a mixing bowl.
• Pour in boiling water.  With a wooden spatula stir to combine into a rough dough.
• When the dough is cool enough to handle, add in oil and knead until oil is incorporated and a soft and smooth dough is formed.  
• Cover the dough and let it rest for about 20 - 30 minutes.
• Take a piece of dough and roll it into a rope.  Cut into small pieces (the size of green peas).  Shape each pieces of dough by rolling it in between your palms to form a tapered needle shape.
• Put a large pot of water to boil. Add in a little oil.  Put in the noodles.  
• Once cooked, the noodles will float to the top.  Cook for another minute.  Remove the noodles using a slotted spatula and transfer into a bowl of cold water to stop the cooking process.
• Drain the noodles in a colander.  
• Noodles are now ready to be used in your favourite recipes.

 I am submitting this to Malaysian Food Fest Perak Month hosted by WendyinKK of Table for 2 or more