Step 1

Mix the rice flour, tapioca starch and a pinch of salt in a large bowl.

Step 2

Gradually pour in the water and whisk continously until the mixture turns into a thin batter.

Step 3

Prepare a sauté or fry pan that is big enough to fit the steaming pan or plate snuggly. (I used two 8" non-stick cake pans).

Step 4

Fill the pan with water and bring it to a rolling boil.

Step 5

Grease the bottom of a cake pan or plate and add in about ¼ cup [60g] batter. Stir the batter before each steam.

Step 6

Transfer the cake pan with batter and let it float on the boiling water. Tilt the cake pan a little so the batter covers the whole pan.

Step 7

Place a lid over and steam for 1 - 2 minutes. See Notes.

Step 8

When ready, place cooked noodle onto a cold water bath and brush the top of the noodle sheet with oil.

Step 9

Using a spatula, give the cake pan a swirl to loosen up the noodles. Cut into your desired thickness and lift it up.

Step 10

Set aside until ready to use or store in an airtight container and refrigerate.