Zhai Chang Fen (Plain Steamed Rice Rolls)

Combine rice flour, tapioca starch, 400g Water (for batter), and Salt in a large bowl. Whisk until a smooth, lump-free batter is formed. Let the batter rest for 15 minutes.

Prepare a steaming setup. Fill a large wok or steamer with water and bring it to a rolling boil. Lightly brush a flat, rectangular metal tray (approximately 20x30 cm) with a thin layer of Sesame oil.

Stir the rested batter well before each use. Pour a thin layer of the batter (about 80-100g) into the oiled tray, tilting to ensure an even coating.