What makes Loh Kooi Tong’s lai fun smoother than machine-made versions?

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Loh Kooi Tong's Lai Fun Achieves Superior Smoothness Through Traditional Hand-Grinding Techniques

Loh Kooi Tong's lai fun is noted for its exceptional smoothness compared to machine-made versions primarily due to his meticulous hand-grinding process for the rice grains. This traditional method, which involves two hours of grinding in a small rice grinder, is deliberately chosen over more convenient machine alternatives. The manual approach is essential because machine processing results in a less refined texture for the noodles. Following the grinding, the resulting flour must undergo thorough drying in the sun to achieve the desired consistency for the lai fun.
Hand-Grinding for Optimal Texture

The texture of lai fun is critically dependent on the fineness of the ground rice. Loh Kooi Tong dedicates two hours to this process, using a small rice grinder to achieve a specific consistency. This contrasts with industrial machine methods, which, while faster, do not yield the same level of smoothness that consumers expect from handcrafted noodles. The difference in texture is noticeable and is a key factor in why Loh’s noodles are highly regarded.
Importance of Sun-Drying the Flour

After the rice grains are painstakingly ground, the flour requires a crucial drying period. This step involves spreading the flour out to dry thoroughly in the sun. Proper sun-drying is essential for removing excess moisture and ensuring the flour has the correct properties to form the smooth, supple strands of lai fun that are characteristic of Loh Kooi Tong's product. This traditional step contributes to the final noodle's texture and quality.

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What makes Loh Kooi Tong’s lai fun smoother than machine-made versions?

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