Main Ingredients:
Cornstarch: 20g; Whole Milk: 350g (formula milk); Rice Flour: 130g (sticky rice flour); Fresh Peas: 20g; Eggs: 2.
Additional Ingredients:
Salt: 1g.
Taste: Light; Technique: Pan-Fry; Time: Twenty minutes; Difficulty: Easy.
Detailed Steps for Cooking Pan-Fried Baby Rice Noodle Rolls
Ingredients: 20g cornstarch, 350g whole milk (formula milk), 130g rice flour (sticky rice flour), 20g fresh peas, 2 eggs, 1g salt.
Mix cornstarch, whole milk, rice flour, and salt together to form a flowing rice batter. >> Whole milk can be replaced with formula milk or water.
Boil fresh peas in water for 3 minutes, then drain the water.
Heat a pan with some oil, pour in the rice batter, spread it thinly. Once the batter slightly sets, pour in the beaten eggs, and pan-fry over medium heat for 2 minutes.
Add the peas on top.
Roll up the rice noodle sheet.
Done.
