one.

Rice flour ratio: rice flour, ordinary sticky rice flour will do.

Generally, rice noodles ground from old rice are better.

(Rice milk ground from Northeastern rice is the best.) Add an appropriate amount of starch or corn flour to the rice milk: or potato starch and corn starch: or starch starch and potato starch.

Add the flour in proportion so that the rice milk will be smooth.

But you should pay attention to some details. For example, when adding additive powder to self-ground rice milk, you must first mix two or more kinds of additive powder thoroughly, add water to make the mixture, and then pour it into the rice milk and stir evenly.

The rice flour and corn starch purchased directly from outside should be mixed in a reasonable ratio. Mix the two dry flours thoroughly and stir evenly, then add an appropriate amount of water and stir evenly.