RICE CAKE ROLL

Rice noodle batter

Ingredients

   2 cups rice flour

   2 cups tapioca starch

   6 cups water

   1/2 tsp salt

   1 Tbs vegetable oil

   Extra oil for greasing  plates and pan

Stuffing:

  Vegetarian Ham, can also mix some mushroom slices.

Topping:

 Bean sprout, blanched in boiling water

 Deep fried shallot or onion

Prepare Rice Cake

• Mix all the ingredients into a smooth batter, rest the better for at least 1 hour.
• apply a little bit oil over a medium heat 10 inch non-stick pan
• Stir batter and pour 3 tbs of batter in the pan, tilt the pan to make a thin coat, cover about 1 minute.  
• The cake cook very quick. It cooks when it becomes transparent.
• Turn the pan upside down to flip the cake down in the plate.
• A little bit gluey when it's hot, but it will become transparent look and  stretchy texture when it's cool.

Stuffing

Sprinkle the stuffing ingredients on the rice cake and fold it and place in a plate.