Fermented Rice Noodles
Ingredients 2 cups rice water salt
Soak the rice in water and let it sit for three days (first fermentation)
Let the rice soak in salt brine for two to three days (Second fermentation)
Grind the rice with minimal water using a stone grinder or mixie
Let the ground paste sit overnight
Pour the ground rice paste onto muslin or cheesecloth
Place a heavy weight on top and let it ferment for two days (third fermentation)
Dried rice starch after third fermentation
Add hot water and knead the rice starch
Keep adding water slowly and knead the rice starch
Place it in fresh muslin or cheesecloth and steam it
Steam until it is partially cooked. The outer 0.5 cm should be cooked (gelatinised)
Pound the dough and mix well
Add hot water and knead until the starch is creamy
Pass the creamy rice starch through the muslin cloth
Pour the rice starch into an extruder (chakli press)
Press the noodles carefully into boiling water
The noodles are cooked when they start floating
Transfer the noodles into cold water. Rinse the noodles with cold water three times. Glossy noodles ready to serve