Other
Rice Flour Pancakes
Thin pancakes made from rice flour and water, sometimes with a little starch or tapioca so they stay flexible. They are the wrappers used for rolls and filled crêpes.
Origin
A rice dough of mainland Southeast Asia and southern China.
Flavour
Mild and ricey.
How to use it
Steam or pan-cook them thin, and fill them while they are still soft.
Storage
Fresh pancakes belong in the fridge and dry out quickly. The flour itself keeps airtight.
Recipes using it
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