I like to go to the alley to eat rice rolls in the morning. It tastes like a Q-bomb. Listen to the master: rice is soaked in water first and then milled, and the ratio of water to rice is more particular. Then, starch (corn flour) should be added in proportion, so that the rice rolls steamed with this rice slurry has good elasticity. Maybe there are other secrets. He didn't tell me. (*/? \*)