Rice skin and cold skin (noodles) are both steamed using starch slurry. The difference is that the rice is rice or indica starch and the noodles are wheat starch. The flavors are actually pretty much the same, and both are delicious cold.

The practice is that the starch should be as fine as possible. The crust needs to be kneaded into a dough and then washed, the rest is gluten which is protein, and the washed out one is starch.

Then put this starch slurry inside a flat-bottomed vessel and steam it, uncovering it as a layer. Make more, overlap, cut into strips and serve cold. Over.