Rice Vermicelli Roll

In a large bowl, combine the Rice flour, Tapioca starch, Wheat starch, and Salt. Gradually whisk in 300 grams of Water until a smooth, lump-free batter is formed. Set aside for 15 minutes.

Prepare your steamer by filling it with water and bringing it to a rolling boil. Prepare several flat, shallow steaming trays (typically rectangular) by lightly brushing them with Vegetable oil.

Stir the batter again before each use. Pour a thin layer of batter (approximately 60-80 grams, enough to coat the bottom thinly) into one of the oiled steaming trays.