Step 1

Prepare for steaming: Use a steamer or place a heatproof rack in a wok, braising pan, or wide, high-sided skillet with a lid. Find 1 to 2 heatproof vessels to steam in that fits on the rack with the lid snugly on, such as a 1/8 sheet pan (6x9-inches), rimmed plates, or 9-inch round cake pans or pie plates. Remove the vessel. Add an inch or two of water in the steamer and bring the water to a strong simmer over medium-high heat.

Step 2

Place 2 cups water, 1 cup rice flour, 1/4 cup tapioca starch, and 1/4 teaspoon kosher salt in a medium bowl and whisk until smooth and combined.

Step 3

Lightly coat the steaming vessel with cooking spray or neutral oil. Give the batter a quick whisk because the rice flour tends to settle. Pour enough batter into the steaming vessel to just cover the bottom in a thin, even layer, about 1/4 cup for the 1/8 sheet pan or 1/2 cup for cake pans or pie plates.

Step 4

Place in the steamer, cover, and steam until set, 2 to 3 minutes. Remove the pan from the steamer and let cool for 2 minutes. Meanwhile, steam the next round if you have more than one steaming vessel available, greasing the pan and whisking the batter before each round.

Step 5

To roll up the steamed rice noodle sheet, use a bench scraper or silicone spatula to get under one edge of the sheet. Gently release the noodle from the pan and continue to roll up until you reach the other side. Place the rice noodle roll seam-side down on a plate.

Step 6

Serve the rice noodle rolls hot with your favorite toppings!