rice rolls's recipe: The key to making a successful dish of rice rolls is to have hand-ground rice slurry, the ratio of water to rice is 3:1. If it is too thick, it will be hard after steaming, and it will be easy to agglomerate. If it is too thin, it will not be shaped. Now, for convenience, restaurants mostly use sticky rice flour instead of rice slurry, and then add cooked flour, corn flour and raw flour to improve its texture and taste. rice rolls slurry preparation method: sticky rice flour is 1 kg.