Ingredients
Method
- Mix the Batter: In a bowl, combine flour, cornstarch, and salt. Add water and oil, whisk until smooth. Adjust with more water or flour for a pancake-batter consistency. Strain through a fine-mesh sieve to remove lumps.
- Cook the Strands: Heat a non-stick pan over low heat. Pour batter into a squeeze bottle or piping bag and pipe thin lines into the pan. Cook 5–10 seconds until set but not browned. Remove with a spatula and transfer to a clean towel. Cover immediately with another towel to keep soft.
- Optional Toasting for Crunch: Loosen the strands with your fingers. Melt butter in a skillet over medium heat. Add kataifi and toss gently to coat. Toast until light golden and aromatic. Cool on paper towels to crisp.
Nutrition
Notes
To keep kataifi soft, always cover with a damp towel after cooking. For extra crunch, toast in butter just before use. Store soft kataifi in the fridge for 2 days, toasted kataifi in an airtight jar at room temp for up to a week.
