The trick with rice flour is you need to work very fast. The boiling water is there for a reason it needs heat to bind.

Yesterday I took too long. I used a scraper instead of my fingers and the flour cooled down too much. Then the usual 1 cup didn’t bind it all thus I added another 1/8 of a cup of water. 

It took forever to roll. As the dough wasn’t as malleable as the last time I made it.

I was worried it was going to break upon cooking but it didn’t . It held its shape.

And the texture was better this time. I’m happy with it. It must have been the tapioca flour all along giving it that too hard/chewy texture. 

Dough :

1.25 cups of rice flour

0.75 cup of tapioca flour

1 cup of glutinous rice flour

1/2 teaspoon of salt

1 cup of boiling water

Roll it out til 2mm thickness.

Makes enough rice drops for 3-4 people. 
Next bit learn how to make soya chicken 😍