Fresh Rice Sheets For Noodles Or Wrappers
By: Anonymous
Published: Thursday, December 10, 2009 - 11:22pm

Ingredients




1 cup Rice flour
5 tablespoons Tapioca starch *
4 tablespoons Wheat starch *
1 teaspoon Kosher salt
2 cups Water, plus
2 tablespoons Water
5 teaspoons Oil
Oil, to grease pans

Preparation

1 * Tapioca starch and wheat starch are both pure white, silky textured powders, available in 1-pound bags in well-stocked Asian Markets. 2 1. Combine rice flour, tapioca starch, wheat starch, salt and water and stir until smooth. Strain batter through a fine strainer and stir in 5 teaspoons oil. Let batter rest 30 minutes. 3 2. Lightly oil a baking sheet and two 8x8 inch or 9x9 inch square cake pans. Place a steaming rack in a wok and add water to just below rack. 4 Bring to a boil and have additional boiling water ready to replenish steamer. 5 3. Stir batter very well and pour enough into one of the cake pans to cover bottom, about 1/2 cup. Set pan on steaming rack, cover wok, and steam 5 minutes. Remove lid, being careful not to let condensed water drip on rice sheet. (A tea towel can be placed over pan before covering wok - K.F.) Remove cake pan; cool in a sink or lager pan filled with 1/2 inch cold water. Meanwhile, fill and steam the other cake pan. 6 4. Loosen the cooled rice sheet from the first pan and roll it out onto the oiled baking sheet. Turn over rice sheet to lightly oil both sides, then transfer to a platter. Repeat cooking, cooling, and oiling steps with remaining batter. 7 5. Stack rice sheets on a plate, cover with plastic wrap, and refrigerate at least 2 hours before cutting into noodles or adding stuffings.