Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Whisk the rice flour, salt, sugar and water in a heatproof bowl until smooth and runny. Cover the bowl with a plate or baking parchment.
- 2
Set the bowl in a steamer over boiling water and steam for 25 minutes. Stir halfway with a wet spoon. The dough is ready when it looks translucent and glossy and is very sticky.
25 min - 3
Mix the soybean powder with the coating sugar and pinch of salt, then scatter half over a clean board.
- 4
Tip the hot rice dough onto the powder. Wet or oil your hands and spoon, then fold and stretch the dough 20 times until smooth and elastic. It is very hot, so work quickly with a spoon first.
- 5
Pat it out to 2 cm thick, brush with the oil, then cut into 3 cm pieces with oiled scissors or a knife.
- 6
Roll the pieces in the rest of the soybean powder. Eat the same day while soft.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
