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1
Combine the rice flour, cornstarch, tapioca starch, and salt in a bowl.
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2
Make a well in the center and add the oil.
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3
Steadily whisk in the water to make a thin, silky batter.
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4
If the oil hasnt been broken up into minute droplets by the time you are done, whisk for about 15 seconds more.
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5
Set aside at room temperature for 30 minutes to allow the starches to bloom.
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6
The batter can be prepared up to 4 hours in advance, covered, and left at room temperature.
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7
Professional cooks steam rice sheets atop a piece of cloth set on a special perforated pan, but most home cooks use square baking pans.
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8
A nonstick metal pan works best because it is light and easy to move with tongs.
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9
A glass pan is okay, especially with nonstick cooking spray applied to the bottom to ensure a clean release.
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10
Square pans work well for all the recipes here, though you can use a round one for the unfilled Dried Shrimp and Scallion Rice Rolls (page 162).
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11
My inexpensive nonstick square pan has sloping walls measuring 8 inches at the top and 7 inches at the bottom.
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12
If the baking pan fits your steamer tray, use the steaming method.
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13
Review the guidelines on page 17 before you start if you need to brush up on steaming techniques.
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14
Otherwise, use the poaching method.
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15
To steam, bring the water to a rolling boil with the steamer tray in place.
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16
Put the pan inside the tray, cover, and preheat for 2 minutes.
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17
Alternatively, to poach the noodle sheet, select a wide deep pot, covered roasting pan, or electric skillet inside which your baking pan will fit.
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18
Fill the pot or pan with enough water so that the baking pan floats nicely but there is plenty of room for steam to circulate when the lid is on.
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19
Bring the water to a boil, put the pan in the water, and lower the heat to gently simmer.
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20
Cover to preheat the pan for 2 minutes.
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21
Regardless of cooking method, lower the heat before removing the lid for safety.
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22
If water dripped into the pan, use tongs or potholders to grab the pan and pour the water out.
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23
Because the batter separates and settles as it sits, stir it with a ladle until there is no drag, then ladle enough batter into the pan to cover the bottom by about 1/8 inch.
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24
For my square baking pan, I use about 6 tablespoons (a generous 1/3 cup) of batter.
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25
If the pan is not completely flat, the batter will not cover the bottom at first.
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26
Let the batter begin to set for 5 to 10 seconds, then use tongs to tilt the pan to evenly spread the batter and film the bottom.
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27
Adjust the heat to a boil for steaming or gently simmer for poaching, then cover and cook for about 5 minutes, or until the noodle sheet has set and bubbled up.
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28
If you touch it, it shouldnt stick to your finger.
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29
Lower the heat or turn it off , then use tongs to remove the pan.
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30
Set aside for 2 to 3 minutes, until the rice sheet is cool enough to handle.
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31
A completely cool rice sheet will lift off more easily from the pan but a warm rice sheet will roll up and seal better.
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32
To hasten cooling, set the pan in a bowl of cold water for a few minutes.
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33
Run a thin-rimmed rubber spatula or metal icing spatula around the edge of the noodle sheet to detach it from the pan.
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34
Pry up two of the corners (select thicker ones) and use your fingers to peel off the noodle sheet.
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35
Place it bottom side down on a work surface and let it cool for a few minutes (use the waiting time to wash and dry the pan and start steaming another sheet) before proceeding as directed in the recipe.
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36
Repeat for the other sheets.
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37
If you are stacking the sheets, put parchment paper between each one to make separating them easier.
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38
The recipes in this book call for filling the sheets soon after they are cooked, but you can keep cooked sheets at room temperature for up to 12 hours.
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39
Wrap the stack in parchment paper and seal them in a zip-top plastic bag, or place in an airtight plastic container.
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40
They can be individually steamed, placed on an oiled plate or piece of parchment paper set in a steamer tray, over low heat for 1 to 2 minutes to regain their softness.
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41
Refrigerated sheets harden and are best cut up and treated like fresh noodles for panfried noodles or soup.
