Rice paper is a thin and strong paper that is used in  Asian cooking and various international confection making. It's origin is probably China.

Materials & Ingredients:
  • Rice flour
  • Water
  • Mixing bowl and spoon
  • Cheesecloth
  • Large stockpot with lid
  • Quilting hoop (same diameter as stock pot) or wide-mouth Asian boiling pot
  • Spatula
  • Rolling pin
  • Cooling rack

  1. Mix the rice flour and water to make a paste that is smooth and of pouring consistency (somewhat similar to thick glue). Start with 1 cup of rice flour and add water slowly until the desired consistency is acquired.
  2. Place the cheesecloth in the quilting hoop and tighten it or an Thai or Lao wide mouthed pot and fix the taut cheesecloth to the rim.
  3. Fill the stockpot half full with water and bring the water to a boil. Reduce the heat so that the water continues to boil steadily.
  4. Fit the quilting hoop with the cheesecloth in it over the top of the stockpot.
  5. Pour some of the rice flour paste on the cheesecloth and spread it into a thin layer with the spatula.
  6. Cover the stockpot and allow the rice paper to steam above the stockpot for 2 to 3 minutes.
  7. Remove the stockpot lid and lift off the quilting hoop. Place the hoop on a cooling rack.
  8. Roll the steamed rice paper onto the rolling pin to remove it from the quilting hoop and unroll it again onto another cooling rack.
  9. Allow the rice paper to cool and dry on the cooling rack for 12 hours.
  10. Repeat steps 4 through 9 to use up all of the rice flour paste.
  11. The dried rice papers can be stored in a sealed tin or wrapped in moisture proof paper and sealed for later use.