- 1 cups white jasmine rice
- 2 tablespoons tapioca starch (or cornstarch)
- ½ teaspoon salt
- 1¼ cups water
- 1 teaspoon vegetable oil, plus more for brushing
Place rice, tapioca or corn starch, salt and water into a blender. Blend in high for about 15-30 seconds or until all items are liquefied and make a smooth batter.
Create a steamer by placing a 4-inch-deep hotel pan over two burners. Add about 3 to 4 inches of water in to the pan. Turn heat to high. Place a 2" deep perforated hotel pan into the larger pan. Use a 2" non perforated hotel pan upside down as a lid. You can also use a ¾ size sheet pan.
Once the water reaches a full boil. Spray the inside of a 7 x7 inch baking dish with spray oil. Pour batter into a 7x7 baking dish until depth reaches about 1-2 millimeters.
Steam covered for about 5 minutes. Once batter is firm, remove from heat and spray with a mist of oil. Fold over and remove onto a plate. Cut into 1" strips for stir fry or leave as sheets to wrap other food.