This has been my quest, to make loh see fun from scratch. Many hours have been spent trying to get the right texture - one that is chewy, slippery and firm to the tooth without using any chemicals. Getting the texture to what i wanted it to be was not that difficult as i know that with a ratio of 3 : 1, - 3 of rice flour and 1 of tapioca starch should be correct. How much of liquid is the difficult part of the whole process as the dough has to be of the correct consistency to be able to press out of the cendol press or a potato riser with ease. Looking for the utensil with the correct size holes has been a long search, until today, am not able to find any.. I have tried using a large perforated ladle and even found a perforated flat plate which i thought would be it. No, they were not, the holes were too big and a good practice of how to push the dough through these holes was needed. What a mess i made??????
The final play was the return of the cendol maker and it did make loh see fun with pointed tails. What actually happened was, i have learned to recognized the consistency of the dough - water should be added in, a little at a time so the the dough turned into whipped cream/ or buttercream like, then it will be pushed out of the cendal maker with ease.
I have tried with 2 types of rice flour, one is the Erawan 3 elephant rice flour from Thailand and the other is a rough textured rice flour from Vietnam. Both of them make pretty good textured loh see fun, only the rice flour from thailand needed to be dry steamed for an hour before using while the rice flour from Vietnam, i used it straight from the packet.