Ingredients
- 300 g rice flour
- 10 ml cooking oil
- A pinch of salt
- A small amount of lemon juice
- 250 ml butterfly pea flower extract
Additional ingredients
- 100 g tapioca starch
- 100 g wheat starch
- 100 g potato starch
Method
- Lightly mix the rice flour, cooking oil, salt, lemon juice, and butterfly pea flower extract using a whisk.
(A handheld mixer with a whisk attachment may also be used.) - Cook the mixture in a pan over medium heat, stirring continuously until it becomes slightly dry.
- Transfer the dough to a mixer. Add the tapioca starch, wheat starch, and sweet potato starch.
Mix and press for 15 minutes, extruding through a large noodle die. - Cut into small pieces and microwave for 2 minutes, or steam briefly until cooked.
- Return the dough to the mixer, mix and change the die to extrude
