Cheng Fen (Wheat Starch) 100G
Corn Starch 20G
Rice Flour 30G
1. Mix all the dry ingredients together and prepare them with an appropriate amount of cooled boiled water. (I adjust the water quantity based on intuition. Steam one roll first; if the batter is too thick, add more water.)
2. Wipe the steaming tray dry, then preheat it in the steamer for about 10 seconds.
3. Brush the tray with oil, add one ladle of batter, and steam over high heat for 1 minute.
4. Open the lid; when large bubbles appear, it is cooked. Remove the tray and roll the rice noodle roll while it is hot. Place it on a plate.
5. Prepare only the amount you intend to eat. Once finished, cut the rolls into segments, drizzle with premium soy sauce and sesame oil, and serve.
6. I can eat 2-3 rolls per serving, while my husband can manage 5-6 rolls. (The image shows a serving of three rolls.)
7. Optionally, add minced meat, chopped green onions, and eggs for enhanced flavor and nutrition. (This egg rice noodle roll is my son’s favorite.)
