Filled Fresh Rice Noodles
|Cold water||1 1⁄4 Cup (20 tbs)|
|Unsifted cake flour||1 Cup (16 tbs)|
|Salad oil||2 Tablespoon|
|Sesame oil/Sesame seeds||1 Tablespoon|
In a bowl, mix flour, cornstarch, and salt.
Combine water and oil; pour into flour and blend until smooth and no lumps remain.
Ladle 1/3 cup batter into a lightly greased 9-inch pie pan.
Place pan on a level rack in a steamer, cover, and steam over boiling water for 5 minutes.
Remove pan from steamer and set in a baking pan filled with water and ice cubes to hasten cooling.
When cool, loosen edges from pie pan with the tip of a knife and roll up jelly roll style.
Wipe pan clean with a paper towel, grease lightly, and repeat until all the batter is used.
For faster cooking, you can use two pie pans so one can be steaming while another cools.
Cover noodles and keep at room temperature in a cool place for as long as 8 hours.
To serve, unroll noodles and distribute filling equally over each circle.
Roll after filling.
Cut each roll in 1 1/2 inch long sections and arrange on a serving platter.
Drizzle over a few drops soy sauce and sesame oil or sesame seeds.