Chee Cheong Fun redux

The texture is better. Also, I found that the batter can be made overnight, and kept in the fridge without harm to taste or texture.

Makes for 2 person breakfast.
1. 1/2 cup rice flour + teaspoon glutinous rice flour + generous pinch salt.
2. Mix into batter with 1/2 cup water + 1 tablespoon neutral oil.
3. Pour in 1/3 cup (slightly more for thinner batter) boiling water and continue mixing.
4. Stand for 40 mins or refrigerate overnight.
5. Put well oiled tray in 120C oven to heat it up. Tray is about 20cm by 15cm.
6. Beat the batter again, then carefully pour some over the tray. Do not over pour - holes in the surface are ok. Pick up the hot tray and tilt it to slosh the batter over the holes. The hot tray will Ensure the batter sticks.
7. Steam for 3-4 mins.
8. Take out, cool for abt 3 mins on counter.
9. Using a flexible silicon spatula, slowly edge all around the noodle. Then slip one end over. Use fingers to complete rolling.
10. Serve with spring onions, toasted sesame seeds, soya sauce and a dash of sesame oil.
11. Repeat steaming for second batch. Make sure you reoil the tray and put it in 120C oven briefly.