Fresh Rice Sheets and Noodles

Recipe by lynnski LA
READY IN: 50mins


  • 1 14
    cups rice flour
  • 6
    tablespoons tapioca starch (available at Asian markets)
  • 5
    tablespoons wheat starch (not wheat flour, but available at Asian markets)
  • 1 14
    teaspoons salt
  • 2 13
    cups water
  • 2
    tablespoons vegetable oil (plus more oil for the pans)


  • Combine the rice flour, tapioca starch, wheat starch, salt and water; stir until smooth; then strain the batter through a fine strainer and stir in the oil; let the batter sit for 30 minutes.
  • Have ready an oiled baking sheet; then oil two 8-inch square pans or two 9-inch square pans; then place an 8-inch round cake rack in a wok and add water to just below the rack; boil the water and have a kettle of hot water available to replenish the water in the wok.
  • Stir the batter very well and add 5 to 6 tablespoons to one pan, allowing the batter to cover the bottom of the pan; set the pan on the cake rack, cover the wok, and steam over high heat for 5 minutes; then remove the wok top without allowing condensed water to drip on the rice sheets; remove the baking pan and cool in a sink filled with 1/2 -inch cold water; meanwhile, fill and steam the other pan; loosen the cooled rice sheet and roll it out onto the oiled baking sheet; turn the rice sheet so both sides are lightly oiled, then transfer to a platter; repeat the cooking, cooling, and oiling with the remaining batter.
  • Cover the rice sheets with plastic wrap and refrigerate at least 2 hours before cutting the sheets into one-inch wide strips, or other shapes called for in the recipe.
  • Makes about 3 pounds of noodles.;.