1 ½ cups rice flour
3 tbsp cornstarch
2 tbsp glutinous rice flour
½ tsp salt
2 tbsp vegetable oil, plus more for greasing the pan
1 ½ cups lukewarm water
1 cup boiling water
1 bunch coriander, finely sliced
1 tbsp peanuts, toasted and crushed
1 tbsp sesame seeds
3 spring onions, finely sliced
1 block tofu, small cubes
2 cups cooked prawns, finely chopped
Combine all ingredients for the noodles in a large bowl and whisk together, it will be quite liquidy.
Place a wire rack in the base of the wok. Fill with boiling water to just below the rack. Sit a cake tin, brushed with vegetable oil on the wrack.
Use a ladle to pour the noodle batter onto the cake tin. Place the lid on the wok and steam for 3-4 minutes. Add toppings, cover, and steam for another minute or so. Use tongs to carefully remove the cake tray. Use a rubber spatula to roll the noodle. Serve with desired toppings.