For the batter:
100 g rice flour
20 g wheat starch
1 tsp salt
½ tsp vegetable oil
For the filling:
50 g shrimp, chopped
1 tbsp scallion, cut into strips
1 tbsp dried shrimp
Pour the batter into an 8”x 8” square pan and evenly distribute the batter to form a thin layer.
Scatter the dried shrimps, scallions, prawns on top of the batter.
You can choose any ingredient of your liking as the filling.
Place the square pan in the steamer. Cover and steam for 2 minutes or until the rice sheet becomes translucent.
Remove from the steamer. Let cool for half a minute, then push the noodle sheet with the dough scraper to roll it up.
Roll 30 seconds after it comes out of the steamer so that it rolls easily and doesn’t stick to the pan or spatula.