Fresh Rice Sheets and Noodles |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
1 1/4 cups rice flour |
6 tablespoons tapioca starch (available at asian markets) |
5 tablespoons wheat starch (not wheat flour, but available at asian markets) |
1 1/4 teaspoons salt |
2 1/3 cups water |
2 tablespoons vegetable oil (plus more oil for the pans) |
Directions:
1. Combine the rice flour, tapioca starch, wheat starch, salt and water; stir until smooth; then strain the batter through a fine strainer and stir in the oil; let the batter sit for 30 minutes.
2. Have ready an oiled baking sheet; then oil two 8-inch square pans or two 9-inch square pans; then place an 8-inch round cake rack in a wok and add water to just below the rack; boil the water and have a kettle of hot water available to replenish the water in the wok.
3. Stir the batter very well and add 5 to 6 tablespoons to one pan, allowing the batter to cover the bottom of the pan; set the pan on the cake rack, cover the wok, and steam over high heat for 5 minutes; then remove the wok top without allowing condensed water to drip on the rice sheets; remove the baking pan and cool in a sink filled with 1/2 -inch cold water; meanwhile, fill and steam the other pan; loosen the cooled rice sheet and roll it out onto the oiled baking sheet; turn the rice sheet so both sides are lightly oiled, then transfer to a platter; repeat the cooking, cooling, and oiling with the remaining batter.
4. Cover the rice sheets with plastic wrap and refrigerate at least 2 hours before cutting the sheets into one-inch wide strips, or other shapes called for in the recipe.
5. Makes about 3 pounds of noodles.;.
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