Directions

1. 1

   In a medium bowl, whisk together the rice flour and tapioca starch. Slowly add 1 1/2 cups room temperature water while whisking continuously until a smooth, pourable batter forms. Break up any lumps and ensure all flour is incorporated. Allow the batter to rest for 20 minutes.

2. 2

   While the batter rests, prepare the sweet soy sauce. Heat 1/4 cup light soy sauce, 1 tablespoon sugar, and 1 tablespoon water in a small saucepan over low heat. Whisk occasionally until the sugar dissolves, about 2 minutes. Stir in the 1/4 teaspoon sesame oil. Set the sauce aside.

3. 3

   Prepare the beef filling by combining 4 ounces ground beef, 2 tablespoons cornstarch, 2 teaspoons chopped scallion, 2 teaspoons light soy sauce, 1 teaspoon toasted sesame oil, 1/2 teaspoon baking soda, 1/2 teaspoon sugar, 1/4 teaspoon white pepper, and 2 tablespoons cold water in a food processor. Process on low speed, scraping the sides occasionally, until the mixture becomes pale pink with a sticky, gummy texture, about 2 minutes. Lightly oil your hands and scoop out a heaping teaspoon of beef mixture. Gently flatten it between your palms into a 3-inch oval shape. Place on a lightly oiled plate. Repeat to form 10 pieces total.

4. 4

   Set a steamer rack in a large wok or wide pot and fill with water to reach about 2 inches below the rack. Bring the water to a rolling boil over high heat with the lid on.

5. 5

   Generously rub two 8-inch nonstick round metal cake pans with vegetable oil, using about 2 teaspoons per pan. Set one pan aside. Whisk the rice flour batter again to ensure it is fully combined before each use. Pour 1/4 cup of batter into the first prepared cake pan. The batter will not completely cover the bottom.

6. 6

   Adjust the heat under the steamer to medium-high. Carefully remove the lid and place the batter-filled pan on the steamer rack. Cover with the lid and steam for 15 seconds. Remove the lid again and gently rock the pan to help the batter spread across the bottom; it should be slightly set but still loose enough to flow. Cover and steam for another 15 seconds. Remove the lid and carefully place 2 pieces of the beef filling in the center of the noodle, arranging them in a line down the middle. Continue steaming for 90 seconds. Remove the lid and use oven mitts to transfer the pan to a heat-safe trivet. Let cool for 30 seconds.

7. 7

   Using a silicone or plastic bench scraper, cut the steamed rice noodle in half to create two semicircles, each with beef filling. Working with one semicircle at a time, gently fold one side over to cover the beef completely. Fold the remaining side over and tuck it under the roll to hide the seam, creating a closed roll. Transfer carefully to a serving plate. Repeat with the second semicircle.

8. 8

   Repeat steps 5 through 7 with the remaining batter and beef filling. Be sure to whisk the batter before each new batch and wipe the pans clean with a dry paper towel before re-greasing to prevent tears. Once all rolls are prepared, drizzle half of the sweet soy sauce over the rolls and serve the remaining sauce on the side.