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.
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 😍