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In a bowl, combine rice flour and tapioca starch. Gradually add water while whisking until smooth and lump-free.
Prepare the Steamer:
Set up a steamer with a flat tray or shallow cake pan that fits inside. Bring the water to a boil.
Cook the Noodles:
Lightly brush the tray with oil. Pour a thin layer of batter (about 2–3 tablespoons) into the tray and tilt to spread evenly.
Steam and Cool:
Cover and steam for 4–5 minutes until set and slightly transparent. Carefully remove and place the tray aside to cool.
Brush and Stack:
Lightly brush the noodle sheet with oil, then stack another cooked sheet on top. Repeat until all batter is used.
Cut the Noodles:
Once cooled, roll the stacked sheets and slice into desired widths using a sharp knife. Gently loosen them by hand.
Serving and Storage Tips:
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