Ingredients
- 1 cup rice flour 140g, see notes
- 1.5 tbsp cornstarch 13g
- 1/4 tsp salt
- 2 cups water
- 1 tsp neutral oil eg, canola
- soy sauce optional
- hoisin sauce optional
- green onions sliced, optional
- toasted sesame seeds optional
- sesame paste optional
- chili oil optional
Instructions
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In a bowl or large liquid measuring cup, whisk together the rice flour, cornstarch, salt, water, and oil.
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Bring 1-2 inches of water up to a boil in wok or large sauté pan and place a steaming rack in the center of the wok. Lightly brush a non-stick square pan or ceramic plate (that comfortably fits inside the wok) with oil.
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Give the batter a whisk then add 1/4 cup batter to the pan. Shake the pan to distribute the batter evenly then place on the rack, cover, and steam for 3-4 minutes, or until the rice noodle bubbles up.
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Using oven mitts, carefully lift off the lid and remove the entire pan with the rice noodle from the wok. Brush with oil and let cool slightly, as the noodle sheet cools, it will firm up slightly.
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Use an offset spatula or a scraper to release the edges of the rice noodle sheet. Use the scraper to roll it up into a log and set aside, covered. Continue to cook the rest of the batter, stirring the batter before you steam each noodle.
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Cut the rolled up rice noodles into 2 inch lengths. Serve drizzled with soy sauce, hoisin sauce, scallions, toasted sesame seeds, sesame paste, and chili oil.
Notes
I tried 3 different combinations of rice flour, tapioca flour, and cornstarch. I liked the above recipe best of all, but here are the amounts of flours for the other two. Mike’s favorite was the one with flour and tapioca. The amount of salt, water, and oil are the same.
Very tender, soft rolls:
1 cup rice flour 140 g
1.5 tbsp tapioca starch 13.5 grams
Somewhere in the middle, not as chewy rolls:
1 cup rice flour 140 g
1 tbsp cornstarch 7.5 g
1 tbsp tapioca starch 9 grams
