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Reprinted from Celi-Yak News Spring 2012


  • Cold water ½ + ¼ c
  • Egg 1
  • Salt 1/2 tsp
  • Rice flour 110g/1 c
  • Tapioca 45 g/1/3 c
  • Cornstarch 50 g/1/3 c
  • Sweet rice flour 55g/1/3 c
  • Xanthan gum 5 ml
  • Gelatin 5 ml


  • Combine all ingredients except the egg and water in a food processor and blend together.
  • Combine the egg with ½ c of water
  • With the machine running slowly add the water egg mix-ture.
  • The dough should come together to form a soft dough. If it is too dry add some additional water.
  • If the dough is too sticky add additional sweet rice flour in small increments.

Categories: Asian  Gluten-Free 

Author Credit: Red River College—Culinary Department

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