Ingredients
1 cup rice flour
1/3 cup tapioca starch
1 tsp sea salt
1¼ cups water, plus extra if needed.
vegetable oil
Instructions
STEP 1
Place rice flour, tapioca starch and salt in a large bowl and whisk to combine. Add ½ cup of water and whisk. Then add another ½ cup water and mix vigorously. Add the final ¼ cup of water and check consistency. It should be the consistency of a thin coconut milk. Rest for 30 minutes.
STEP 2
Grease the bottom of two cake tins with vegetable oil. Check the consistency of the rice mixture again and add 1-2 tablespoons of water if needed. Pour in a thin layer of the rice flour mixture (no more than 2mm) into one of the cake tins. Rest the tin over a saucepan of boiling water and cover with a lid. Steam for 3-4 minutes or until just set. Brush the top of the noodle sheet with oil.
STEP 3
Remove the tin from the heat and slice the noodle sheet into thick strands. Peel noodles out of the cake tin and place onto a greased tray. Repeat until mixture is finished.
NOTES:
- These noodles are best made the day you’re using them. Keep them covered in the fridge until ready cook.
