INGREDIENTS
240g (1 ¼ cups) of white rice flour
160g (1 ⅓ cups) of cornstarch
320ml (1 ⅓ cups) of hot milk
3g (1 tsp) of salt
8g (2 tsp) of baking soda

METHOD
1. Whisk flour with cornstarch, baking soda, and salt. Pour in the hot milk and mix the dough well.
2. Cover the dough and set it aside for 1 hour.
3. Cut into 6-8 pieces and roll them out thinly. Cook on a preheated pan until small bubbles start to appear on one side. Flip and cook for 2-3 minutes more.