How to Make Coco-Noodle for Small Business


  • 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.

  1. Dilute kansui and salt separately with prepared water.
  2. Mix very well the bread flour and coco flour in a bowl.
  3. Gradually add kansui solution in a stream-like manner.
  4. Gradually add salt solution in a stream-like manner.
  5. Add water according to desired consistency.
  6. Knead on a floured clean and smooth surface until gluten is developed or until very elastic.
  7. Divide dough in ten pieces and knead into thin flat sheets.
  8. Using a pair of sharp scissors, cut into desired strips.
  9. Dust with flour to prevent these from sticking together.
  10. Weigh noodles every 150 grams, then blanch in boiling water.
  11. Immerse in cold water then drain well.
  12. Using a round molder, deep-fry in oil.

Download instructions with illustrations at orĀ

For more information, contact:

Philippine Coconut Authority
Elliptical Road, Diliman, Quezon City
Tel: (02) 928-4501
Email: [email protected]
Regional offices:

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