Ingredients:
- 850 g Bread flour
- 150 g Coco flour
- 30 g Salt
- 1 pc Whole egg, well beaten
- 3 g Kansui
- few drops Yellow food color (optional)
- 320 g Water
Procedure for manual cutting of noodles
This product is ideal for lomi-like pancit preparation.
- Dilute kansui and salt separately with prepared water.
- Mix very well the bread flour and coco flour in a bowl.
- Gradually add kansui solution in a stream-like manner.
- Gradually add salt solution in a stream-like manner.
- Add water according to desired consistency.
- Knead on a floured clean and smooth surface until gluten is developed or until very elastic.
- Divide dough in ten pieces and knead into thin flat sheets.
- Using a pair of sharp scissors, cut into desired strips.
- Dust with flour to prevent these from sticking together.
- Weigh noodles every 150 grams, then blanch in boiling water.
- Immerse in cold water then drain well.
- Using a round molder, deep-fry in oil.
Download instructions with illustrations here
For more information, contact:
Philippine Coconut Authority
Elliptical Road, Diliman, Quezon City
Tel: (02) 928-4501
Email: pca_cpo@yahoo.com.ph
Regional offices: www.pca.da.gov.ph/dir_reg.php
where can I purchase kansui? Thanks.
Hello Fe H. Yasis, saan po tayo makakabili ng good kind coconut grater and squeezer? thanks
hello…saan po makakabili ng coconut flour?
We have a coconut grater and coco milk squeeser as small business. I use the coco water for coconut vinegar ( thank you for the information on coconut vinegar making process). My problem now is, what will I do with my coconut “sapal” ? Normally i can collect 1 to 2 sacks(feeds sack) of sapal in one day. I feed some to my itik and ducks, but there are a lot more.
Thank you for any information you can give.
your extra sapal madam can be cooked as cake they called it sapal cake
just add all purpose flour sugar according to your taste milk powder and
cook in the oven wait till brown and you have the sapal cake.