Zhaliang

In a large bowl, combine Rice flour, Tapioca starch, 200 grams of Water, 2 grams of Salt, and 5 grams of Vegetable oil. Whisk until a smooth, thin batter forms. Let the batter rest for 15 minutes.

Prepare a steamer with water boiling vigorously. Lightly brush a flat, heat-proof steaming tray (approximately 20x30 cm) with Vegetable oil.

Pour a thin layer of the Rice flour batter onto the oiled steaming tray, just enough to cover the bottom evenly. Place the tray into the steamer, cover, and steam for 2-3 minutes until the rice noodle sheet is translucent and cooked.