Recipe Index

Ingredients

• 1 cup rice flour
• 1/2 cup potato starch
• 1/4 cup tapioca starch
• 1/4 cup cornstarch
• 1 tablespoon sugar
• 1/2 teaspoon fine salt
• 2 cups room-temperature water
• 2 cups just-boiled water
• 1 tablespoon canola or vegetable oil, plus more for brushing the trays
• Sweetened soy sauce or teriyaki-style sauce, to serve
• Chili oil, to serve
• Chopped toasted peanuts, to serve
• Toasted sesame seeds, to serve
• Sliced scallions, to serve

Method

1. Whisk the rice flour, potato starch, tapioca starch, cornstarch, sugar, and salt in a large bowl. Whisk in the room-temperature water until smooth, then whisk in the just-boiled water and the tablespoon of oil. Rest the batter for 30 minutes, whisking again before use — it should be thin, like light cream.
2. Set a flat tray or heatproof plate that fits inside your steamer over a wok or pot of boiling water. Brush the tray lightly with oil.
3. Pour in just enough batter to coat the tray in a thin layer, about 1/4 cup. Cover and steam over high heat for 2 to 3 minutes until the sheet is translucent and bubbling slightly.
4. Remove the tray and let it stand for 30 seconds. Use a bench scraper or thin spatula to roll the sheet up from one short end into a loose roll, then slide it onto a serving plate.
5. Repeat with the remaining batter, re-oiling the tray and re-stirring the batter between each sheet, keeping the finished rolls covered and warm.
6. Cut the rolls into 2-inch pieces if you like, and serve warm with sauce drizzled over and the peanuts, sesame seeds, scallions, and chili oil scattered on top.

Prep: 10 min · Cook: 60 min · Total: 70 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data