Homemade Rice Noodles | Steamed flat version

Homemade Rice Noodles | steamed flat version Cautions, although this looks simple but there are several tips for a success. the mixture should be with the right ratio range, if you want to use it for cold dishes like salad, recommend using cold water + hot boiling water so the rice noodle can be softer. For stir-frying or noodle soup, use cold water only. For this batter, the want amount can change from 540ml to 580ml. More water make the noodle softer, smoother but easier to break. Lower amount of water creates relatively a stronger and chewier texture. Stir the batch every time when using to make sure it is even. Steam the noodles immediately after loaded with the mixture, otherwise the mixture will be layered. Use a larger pot so the steamed rice can have larger surfaces and there will be enough vapour coming up. Make sure the water is already boiling when placing the steaming pan. Don’t add oil in the batter. Oil can’t dissolve in the batter and consequently bring some small oil droplets, which will further influence the surface of the steamed noodles. I recommend you using a kitchen scale for the first 2 batches since the ratio is extremely important. ----- Ingredients-------- //Steamed rice noodles// 210 g regular rice flour , 2 cups 60 g tapioca flour , around 1/2 cup 400ml room temperature water + 150ml hot boiling water or 550ml room temperature water oil for brushing //Spice infused vinegar// 1 small piece cinnamon stick 1 tsp. fennel seeds 2 pieces sand ginger 1 small piece dried tangerine 1 Cao Guo 1 thumb ginger 2 garlic cloves 2 star anise 1 bay leaf 1 clove 1 bottle black vinegar 2 tsp. sugar //Assembling// 2 garlic cloves (smashed) + 1 tbsp. water 2 tsp. Chinese chili oil , homemade version 2 tsp. sesame oil 2 tsp. spice infused vinegar or regular black vinegar 1 tbsp. light soy sauce shredded cucumber blanched bean sprout ---Printable recipe----- https://www.chinasichuanfood.com/home... --Instructions--- Please follow to word Mix rice flour, salt and tapioca flour. Add 400ml cold water firstly and mix well. Strain to avoid any possible bumps. Then add 150ml hot boiling water. Mix well and set aside for 30 minutes. Bring a large pot of water to a boiling and setup the steamer, (steam the pans firstly in cold winter day). Use a kitchen paper to grease the pan, then gently stir the batter and place in around 1/3 cup (depending on the size of the pan, make adjustment after the first steaming), better via a fine strainer. Place the pan to steam for 3-4 minutes, covered and over high fire until there are large bubbles formed (showing the noodles are well steamed). Transfer out and place in cold water for cooling and brush oil on surface. During the process, stir the batter and pour in the second pan, add the second pan to steam. Peel from the thicker edges, cool down. Re-peat the process until finish all of the batter. Remember to stir the batter evenly before using. Fold the steamed sheets and cut into strips(either thin or wide).