Tuesday, January 06, 2015

Traditional Hokkien flour noodles aka "大茨粉" kueh by Angela Seah Thulin

I am a true hokkien according to my late granny (93yrs when she passed away in 2013) who came to Singapore from China at the age of 7. I love listening to her stories - World War 2 etc & about her cooking fex. Bak Zhang, Popiah and Love Letters cookies!

You probably know or have tasted this dish before - "Hokkien Flour noodles" knead together with overnight porridge.

I think my first attempt was not really up to standard. The taste was there but i am not sure about the texture. Thankfully months later, i had a home trip back to Singapore and got my hokkien dad to demonstrate how this should be done. The authethic texture should be soft yet chewy but not to the extent of tiring your jaws.

In the Plate & Palate Facebook Group - this dish topic came out. So i decided to make and blog this since I've been personally taught by my dad. 

Recipe -
1. 40g of rice with 200-300ml water and cook till the porridge is mashy not grainy and not soupy (add more water if you should but the result should be just like the pic). See below pic for clearer understanding.

2. The measurement i gave below is for one portion.
Warm your overnight porridge, it should feel slightly warm in temperature. I use only 80g of the ready porridge to about 70-80g tapioca starch. No water should be used to knead these two togther till well-combined. Do this when the porridge is still warm. You could also use all of the porridge and slowly add the flour in. Knead it till well mixed and till a stretchable yet not sticky dough.

3. Use a rice ladle to mix if the porridge is too warm for you. Then knead them into a smooth dough. And I flatten the dough. See pic.

4. Bring a pot of water to boil and add some oil to it. Put the whole dough into the boiling water. Let it cook till it floats / opaque.

5. Prepare a big bowl of cold water (I put ice in it).
6. Remove the dough from the boiling water when it's cooked and let it rest in the big bowl for few mins.

7. Remove and cut into your desire shape/length. I made them in long rectangular shape, that's was how my granny did. 

*You may wish to put them back into cold water right after cutting if you are going to cook them straight away. Otherwise wrap them up by lining baking paper in between and freeze it.

How my late granny cooked was by chilli (blended), hei bee (dry shrimps), minced garlic, dong cai, bean sprouts, soya sauce etc to taste...

Ingredients -
1. Minced the hei bee.
2. Diced the garlic
3. Prepare dong cai. Wash it.
4. Bean sprouts
5. Blended chilli

Steps -
1. Heat up the oil, fry the hei bee till fragrant, add in garlic and dong cai, fry for few secs.
2. Add blended chilli, fish sauce, light soya sauce, abit of sugar. Mix them well.
3. Add the flour noodles (that is in ur cold water) and bean sprouts or veg of your choice. Stir fry, mix well and garnish with coriander.

Alternatively, you may wish to try this kueh with this sambal chilli paste found in Singapore wet market (costs about S$2/-). Goes very well with any seafood. All you need to do is - heat up pan with oil, cook the yellow onions, follow by minced garlic, then add the amount of chilli paste you want, add the hokkien flour noodles in and stir fry it. If it's too dry, add little bit of water and done! Taste superb!

Page link - 


  1. Hi, how long did you take to knead this? I tried using the same proportion but the dough is too sticky to handle so i added now flour and the texture turned out to be too chewy. Look forward to your advice. Thanks!

  2. Likely your porridge is too wet thus you had to use more flour.

  3. Thank you Angela for such an old recipe which I ate when I was young back in the 60s...