MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FRESH RICE SHEETS FOR NOODLES OR WRAPPERS
 Categories: Rice, Pasta
      Yield: 8 Sheets
 
      1 c  Rice flour
      5 tb Tapioca starch *
      4 tb Wheat starch   *
      1 ts Kosher salt
      2 c  Water; plus
      2 tb Water
      5 ts Oil
        x  Oil; to grease pans
 
  * Tapioca starch and wheat starch are both pure white, silky textured
    powders, available in 1-pound bags in well-stocked Asian Markets.
  
  1.  Combine rice flour, tapioca starch, wheat starch, salt and water
  and stir until smooth.  Strain batter through a fine strainer and
  stir in 5 teaspoons oil.  Let batter rest 30 minutes.
  
  2.  Lightly oil a baking sheet and two 8x8 inch or 9x9 inch square
  cake pans.  Place a steaming rack in a wok and add water to just
  below rack. Bring to a boil and have additional boiling water ready
  to replenish steamer.
  
  3.  Stir batter very well and pour enough into one of the cake pans to
  cover bottom, about 1/2 cup.  Set pan on steaming rack, cover wok, and
  steam 5 minutes.  Remove lid, being careful not to let condensed
  water drip on rice sheet.  (A tea towel can be placed over pan before
  covering wok - K.F.)  Remove cake pan; cool in a sink or lager pan
  filled with 1/2 inch cold water.  Meanwhile, fill and steam the other
  cake pan.
  
  4.  Loosen the cooled rice sheet from the first pan and roll it out
  onto the oiled baking sheet.  Turn over rice sheet to lightly oil
  both sides, then transfer to a platter.  Repeat cooking, cooling, and
  oiling steps with remaining batter.
  
  5.  Stack rice sheets on a plate, cover with plastic wrap, and
  refrigerate at least 2 hours before cutting into noodles or adding
  stuffings.
  
  From: =Southeast Asian Cooking= by Jay Harlow
  :       ISBN 0-89721-098-0
  
  MM & typos by Kurt. From: Kurt Faria Date: 02 Jan 97
 
MMMMM