How to Make Thin, Crispy, Delicious Rice Paper to Wrap Sticky Rice

How to Make Rice Paper

• 1

  Mix the flour

  Divide the tapioca flour into two parts, each part 50gr. Add both portions of flour into a pot or a large bowl, adding 120ml of water to each part.

  Mix well until the flour is fully dissolved, let the flour rest for 30 minutes.

  Tip: Let the flour rest before adding any seasonings, otherwise, the seasonings will reduce the rising of the flour.

  

  

  

  
• 2

  Prepare the green onions

  Clean the damaged leaves of the green onions, remove the roots, then chop finely and place into a bowl. Add 2 tablespoons of cooking oil and mix well.

  

  
• 3

  Complete the batter

  Take 1 portion of the batter that has rested for 15 minutes, add 2 teaspoons of sugar, 1/2 teaspoon of salt, and 1 teaspoon of baking powder, and mix well until the sugar dissolves.

  Next, add the mixture of green onions and cooking oil, stir well, and let the batter rest for another 15 minutes.

  

  

  

  
• 4

  Making the cooked dough

  For the remaining dough after resting, the dough has settled, so you need to stir it evenly before putting it on the stove.

  Cook over low heat, stirring continuously until the dough becomes slightly sticky, then turn off the heat and stir for another minute.

  

  

  

  
• 5

  Completing the dough

  Stir the live dough mixture you just prepared and then gradually add it to the cooked dough pot. As you add it, stir well and vigorously so that the two types of dough blend together.

  If you find the dough too thick, you can add a little water until the dough achieves a moderate consistency.

  Note:

  • Add the live dough gradually; adding it all at once will cool the dough down.
  • The thickness of the rice paper will depend on the dough; a thinner dough will result in thinner rice paper, while a thicker dough will yield thicker rice paper.

  

  

  

  
• 6

  Making the rice paper

  Heat the rice paper mold and evenly spread cooking oil on both sides of the mold, then continue to heat the mold for about 2 more minutes at a temperature of 160 degrees Celsius.

  Add about 1 tablespoon of the rice paper dough into the mold and bake for 1 minute and 30 seconds at a temperature of 180 degrees Celsius to remove the rice paper.

  Tip:

  • If you are baking the rice paper using a charcoal grill, bake over medium heat, and you can remove the rice paper in about 1 minute.
  • While baking, if you notice the mold is getting dry, you must apply more cooking oil.

  

  

  

  
• 7

  Final Product

  The rice paper is fragrant, ivory white, and crispy. The cake has a moderate sweetness and a delightful aroma of green onions. Eating it with fragrant sticky rice is just perfect.