Hakka Pan Tiao
Hakka Pan Tiao (Ban Tiao) is a traditional Hakka rice noodle dish made from steamed rice batter. Known for its smooth, chewy texture and gentle rice aroma, it is a beloved comfort food in many Hakka families. In some southern Taiwanese Hakka villages, it is also called “Mien Pa Ban.”
This time, I slowly steamed the pan tiao from scratch using rice flour, then stir fried it with simple homestyle ingredients. Sometimes the most unforgettable dishes are not complicated meals, but familiar flavors like this warm plate of Hakka stir fried pan tiao.
Watch step by step recipe video below:
Ingredients
Hakka Pan Tiao
160 g rice flour
20 g cassava starch (or potato starch)
2 g salt
320 g water
A little oil (to prevent sticking)
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1. In a large bowl, combine the rice flour, cassava starch, and salt. Gradually add the water, stirring until smooth and free of lumps. Let the batter rest for about 10 minutes.
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2. Lightly brush a flat steaming tray or shallow pan with oil to prevent sticking. Pour in about ⅓ cup of batter (adjust thickness to your preference). |
 
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3. Place the tray into a steamer with gently boiling water. Cover and steam over medium-high heat for about 2–3 minutes, until the rice sheet becomes slightly translucent. |
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4. Remove and place briefly into cold water to cool slightly. Lightly brush the surface with oil to prevent sticking, then gently roll it up and place into a covered container to keep it from drying out. Slice into desired widths before stir frying. |
 
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Stir Fried Pan Tiao
130 g pork
40 g shallots
10 g dried shiitake mushrooms (soaked)
10 g dried shrimp (soaked)
40 g carrot
200 g Taiwanese cabbage
50 g bean sprouts
30 g garlic chives
Seasonings
1 tbsp rice wine
1 tsp salt
½ tsp sugar
½ tsp white pepper
1 tbsp soy sauce
1 tbsp crispy fried shallots
1 tsp sesame oil
About ⅓ cup water
2 tbsp cooking oil
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1. Finely chop the shallots. Julienne the carrot and shiitake mushrooms. Cut the garlic chives into sections and shred the cabbage. Slice the pork into thin strips.
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2. Heat oil in a wok or pan. Stir fry the pork until the color changes, then add the shallots and cook until lightly golden. |
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3. Add the shiitake mushrooms and dried shrimp, stir frying until fragrant. Season with rice wine, salt, sugar, white pepper, and soy sauce. |
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4. Add the carrot, cabbage, and bean sprouts. Stir fry until slightly softened, then add a little water. |
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5. Finally, add the pan tiao and garlic chives. Gently toss everything together, then mix in the crispy fried shallots and sesame oil before serving. |
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