Homemade Laksa Noodle

For the past few years, my mother will always make laksa noodle herself instead of buying it from the market. She said that that was what she used to do long, long time ago, before she was even married. You see, my late grandfather liked to invite guests over for meals. Of course, at that time, the guests would be served with home cooked food. So, my mother & late grandmother would cook the noodle, accompanied by a big pot of laksa gravy. Imagine the work involved..... stoneground spices, self-grated & self-squeezed coconut milk... I'm not surprised if the rice flour was also stone ground at home. And the noodle maker is the big type, the one that requires a person to push the handle while walking around the big pot. I recall seeing that equipment before we left our kampung house..

My mum's habit has kind of rubbed off on me... I've been wanting to make laksa noodle myself & finally, a few days ago, I did it! Not  bad for a first time...  Will I ever make it again..? Yes, at least one more time. This time, the muruku maker that I used requires a lot of energy, so it was quite challenging. But I want to try using another type of muruku maker (see pictures below). My mum said it's easier. I'm not giving up yet, haha!

Homemade Laksa Noodle

Starch:
70g tapioca flour
80ml tap water
150ml boiling water

Combine tapioca flour & tap water in a bowl & mix thoroughly. Pour in boiling water & stir until starch is formed. My starch is white in colour. It's supposed to be colourless. My mum said that the water I used was not hot enough ( I actually used the hot water from the dispenser). But it's ok if it's white. Set aside.

Dough:
300g rice flour
80g tapioca flour
1 tsp salt
150ml hot boiling water (You may not need all, so adjust accordingly.)

Combine flour & salt & mix thoroughly. Add in starch & continue mixing. Add in hot water bit by bit & mix until a pliable dough is formed. Set aside.

To cook noodle:

1. Boil a big pot of water.
2. Place some dough into a muruku maker. Press it directly into the boiling water.
3. Once the noodle floats, remove from pot using a strainer & place noodle into a bowl of cold water. 
4. Remove the cooled noodle & place it onto a tea towel. Leave to dry.

The flour that I used.

The tapioca flour & water mixture.

.... after adding hot water, starch is formed.

The dough...

Cooked noodle on the tea towel...

This is the type of muruku maker that I used. It's quite challenging using it.  My mum is right...

Picture taken from Baking Frenzy.

My mum said it's better to use this type. I will definitely use this one the next time.

Picture taken from Loyang & Acuan.