Preparation materials: 230g of sticky rice flour, potato starch 100g, 2g of salt, 260-280g of freshly boiled water, 20g of vegetable oil

Production steps:

1, frying pan over high heat, turn on the lowest heat, 230g of sticky rice flour gently poured into the frying pan (vigorously there will be dust), gently stirring stir-frying for 15 minutes or so to break.

2, and finally add 2 grams of salt, and then stir-fry a few times, turn off the fire.

3, and then add 100 potato starch tossing evenly add just boiled 260 or 280 grams of boiling water, the water does not have to be used up, depending on the state of water absorption of the rice flour. Pouring and mixing into a flocculent.

4, while the tropical gloves on the kneading. Knead into a large dough and then pour 20 grams of vegetable oil, soybean oil or corn oil can be, here with non-GMO soybean oil. And then continue to knead, the rice ball to absorb the oil, knead smooth, this time you will feel the rice ball is elastic.

5, so it is kneaded.

6, flatten with a pasta press, hand rolling is also possible.

7, with the round knife of the pasta press. Come out is round rice flour, can also be made into wide flour, is long flat.

8, the finished picture.