Recipe adopted from Lydia's Kitchen. I followed everything except the wheat starch. I subsituted with the normal wheat flour instead.
Ingredients (2 serves):
- 130gm fine rice flour
- 10gm corn starch
- 10gm wheat starch
- 1 cup water
- Combine rice flour, corn starch, wheat starch and water. Mix well and let it stand for 1 hour.
- Grease plate or a small tray with oil, pour in some mixture and steam for 30 seconds.
- Place filling (optional) and roll it up.
Note: It can be served with Yong Tau Foo gravy, and can be added as one of the Yong Tau Foo items.