Flat Rice Noodle Sheets
Silky steamed rice sheets made from scratch, ready to slice into noodles or roll into rolls.
Dietary
Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher
These flat rice noodle sheets are steamed in thin layers from a simple rice flour batter, yielding a glossy, tender texture similar to those used in chee cheong fun or fresh rice noodle stir-fries. A shallow pan and a steamer are all you need to turn a basic batter into restaurant-style noodle sheets at home.
Ingredients
- 1 1/2 cups rice flour
- 1/4 cup tapioca starch
- 2 cups water
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil, plus more for brushing
Method
-
In a large bowl, whisk together the rice flour, tapioca starch, and salt.
-
Gradually whisk in the water until the batter is smooth and lump-free, then whisk in the 1 tablespoon of oil.
-
Let the batter rest at room temperature so the starches hydrate fully.
-
Set up a steamer with water in the bottom pot and bring to a rolling boil over high heat.
-
Lightly brush a 9-inch round cake pan or rimmed baking sheet with oil.
-
Stir the batter well, then ladle a thin, even layer (about 1/3 cup) into the prepared pan, tilting to coat the bottom completely.
-
Carefully place the pan in the steamer, cover, and steam until the sheet turns translucent and set, with visible bubbles on the surface.
-
Remove the pan from the steamer and let it cool for 1 to 2 minutes, then brush the surface lightly with oil to prevent sticking.
-
Run a thin spatula around the edge and gently peel the sheet away from the pan onto a lightly oiled plate or cutting board.
-
Re-oil the pan and repeat the ladling and steaming process with the remaining batter, stacking finished sheets between light brushes of oil so they don't stick together.
-
Once cooled slightly, slice the sheets into wide noodles or roll them around fillings as desired, then serve.
Rate this recipe
Flat Rice Noodle Sheets
These flat rice noodle sheets are steamed in thin layers from a simple rice flour batter, yielding a glossy, tender texture similar to those used in chee cheong fun or fresh rice noodle stir-fries. A shallow pan and a steamer are all you need to turn a basic batter into restaurant-style noodle sheets at home.
40 min 4 servings 180 cal
Ingredients
- 1 1/2 cups rice flour
- 1/4 cup tapioca starch
- 2 cups water
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil, plus more for brushing
Method
- 1
In a large bowl, whisk together the rice flour, tapioca starch, and salt.
- 2
Gradually whisk in the water until the batter is smooth and lump-free, then whisk in the 1 tablespoon of oil.
- 3
Let the batter rest at room temperature so the starches hydrate fully.
- 4
Set up a steamer with water in the bottom pot and bring to a rolling boil over high heat.
- 5
Lightly brush a 9-inch round cake pan or rimmed baking sheet with oil.
- 6
Stir the batter well, then ladle a thin, even layer (about 1/3 cup) into the prepared pan, tilting to coat the bottom completely.
- 7
Carefully place the pan in the steamer, cover, and steam until the sheet turns translucent and set, with visible bubbles on the surface.
- 8
Remove the pan from the steamer and let it cool for 1 to 2 minutes, then brush the surface lightly with oil to prevent sticking.
- 9
Run a thin spatula around the edge and gently peel the sheet away from the pan onto a lightly oiled plate or cutting board.
- 10
Re-oil the pan and repeat the ladling and steaming process with the remaining batter, stacking finished sheets between light brushes of oil so they don't stick together.
- 11
Once cooled slightly, slice the sheets into wide noodles or roll them around fillings as desired, then serve.