I just bought one of these devices... I saw the big restaurant size ones in a Chinese restaurant supply, it was like a little house with seven trays, something like that. Thirty years later someone finally made a "home" size one! I really love this kind of noodle and rice sheets, nobody makes them in my little town.... In other cities you see this as Vietnamese take-out food, and of course in dim-sum restaurants, but here I'm on my own! I think this may also work for the "cold skin noodles" that are just made of wheat starch? Maybe as a by-product of making wheat gluten from flour. I have done this myself, and it seems like about the cheapest food you could possibly make! I enjoyed this video, now I have an idea what to expect! This seems like a good thing to do outside on a portable burner, it looks like a lot of steam.
I think the batter will stick to the sheet better and be thinner if you leave the sheet inside to allow it to get hot before pulling it out and putting in the batter.
Can you do a video on the shrimp and fish ball noodle soup you’re eating at the end of the video. I used to eat something similar when I lived in CA…I missed it so much.
I ran into the same problem when first time making the noodle. It was not perfect it has holes. Make sure the induction stove is leveled. Don’t brush oil on the tray. It should be non stick.
Thats quite a machine...I learned how to make these noodles and wrappers from scratch in Vietnam, and thats not easy. This looks easier but I wonder if parchment paper cut to fit would work best instead of oil or the towel?
That's a great idea. I am afraid that it's tough to make it level and water will moist the paper and I'll have a tough time removing. The fabric sticks but Vietnamese old way has it anchor down on the pot so it's easy to remove.
@@fishsaucemama How about a silicone baking mat or silicone dehydrator sheets? There are lots of different sizes, Amazon has "Kispog 10 Pcs Silicone Dehydrator Sheets, Square 14x14 in" that might work.
Question: You say it is sitting on the induction cook top. I have a portable induction top. Is that like what you used? I am asking because my cousin bought me one of these for my birthday.
Hi Sarah. I used high temperature. Mine was 464, I guess it's Fahrenheit. What you need is keep the water boiling at all time so that the steam can cook the mixture fast. It can take a few repetition to make those so you don't want to wait forever 😆.
Great comment, Jactan. I often wear gloves when I deal with meats. It's tough for me to remove my rings every time because I cook very often. Removing the rings is a piece of work for me. They seems to wrap around my finger very well or maybe I have gain some weight. Great attention! Thanks for your comment.
![Tasty Dim Sum Steamed Rice Roll with Shrimp [ANYONE Can Make at Home]](http://i.ytimg.com/vi/AELb3NwB-fQ/mqdefault.jpg)
I just bought one of these devices... I saw the big restaurant size ones in a Chinese restaurant supply, it was like a little house with seven trays, something like that. Thirty years later someone finally made a "home" size one! I really love this kind of noodle and rice sheets, nobody makes them in my little town.... In other cities you see this as Vietnamese take-out food, and of course in dim-sum restaurants, but here I'm on my own! I think this may also work for the "cold skin noodles" that are just made of wheat starch? Maybe as a by-product of making wheat gluten from flour. I have done this myself, and it seems like about the cheapest food you could possibly make! I enjoyed this video, now I have an idea what to expect! This seems like a good thing to do outside on a portable burner, it looks like a lot of steam.
I think the batter will stick to the sheet better and be thinner if you leave the sheet inside to allow it to get hot before pulling it out and putting in the batter.
Thanks, Jo M.
After watching this video I’m not getting this steamer haha but fun video to watch good job! 😅
Wow I like it 👍look yummy
Thanks!
Wow wow wow I like it .... 😋😋😋
Keep doing, you'll be master. In German people said "Aus Üben werde Meister"!
Can you do a video on the shrimp and fish ball noodle soup you’re eating at the end of the video. I used to eat something similar when I lived in CA…I missed it so much.
Mmm I've always wanted to try making these. Gotta find your machine first. 😊
Have fun.
Thankyou
I ran into the same problem when first time making the noodle. It was not perfect it has holes. Make sure the induction stove is leveled. Don’t brush oil on the tray. It should be non stick.
Thanks, Lawrence. I'll have to try with no oil.
Are you still using it? Still good?
Thats quite a machine...I learned how to make these noodles and wrappers from scratch in Vietnam, and thats not easy. This looks easier but I wonder if parchment paper cut to fit would work best instead of oil or the towel?
That's a great idea. I am afraid that it's tough to make it level and water will moist the paper and I'll have a tough time removing. The fabric sticks but Vietnamese old way has it anchor down on the pot so it's easy to remove.
@@fishsaucemama How about a silicone baking mat or silicone dehydrator sheets? There are lots of different sizes, Amazon has "Kispog 10 Pcs Silicone Dehydrator Sheets, Square 14x14 in" that might work.
Wpc1013, did you mean instead of using fabric? Great idea. Thanks.
Question: You say it is sitting on the induction cook top. I have a portable induction top. Is that like what you used? I am asking because my cousin bought me one of these for my birthday.
Yes Sarah. It's my portable induction Cook top.
@@fishsaucemama Great. I look forward to giving my new toy a try too.
New toys are always exciting. 😁
@@fishsaucemama One more question (for now) what temperature do you set your induction cook top to? Thanks again for your video.
Hi Sarah. I used high temperature. Mine was 464, I guess it's Fahrenheit. What you need is keep the water boiling at all time so that the steam can cook the mixture fast. It can take a few repetition to make those so you don't want to wait forever 😆.
Can you give the recipe for the rice noodle?
Ka Lee try this
1680 ml warm water
100g cup potato starch
400g rice flour
1/2 tsp salt optional
Look good ! What is model number of this one?
Thank you. I don't think there's a model number for this one.
What is the Steamer Cooker Steaming Drawer Sitting on? Is it the stove fire or another cooking device? You didn’t show.
Hey Ray. It was sitting on the induction cook top.
Could you list your rice steam batter recipe?
1 part rice flour
2 parts water
Hi where do you get the steamer
Hi. I think I ordered it on Amazon
You mean to put the batter in the tray whilst is steaming hot
Sao người ta làm đơn giản như không mà bà này biểu diễn thấy phức tạp dữ vậy trời. Ai dám bắt chước mua cái khuôn .
12 minutes over? I just found street food rice noodle less than a minute.
Lol.. . I'd take me more than 12 minutes to find a street food stand around here.
You are supposed to keep the lid on all the time to keep it hot and steamy.
Yes, Pauline. You're absolutely correct.
Thank you, but too much oil used for me, if I used this method I’d cut back on the oil.
this is vietnamese way to make rice roll
I don’t think you know how
Any tips?
You should heat up the tray , so the mixture will stick a little.
This is the problem I ran into so I don’t even use my steamer anymore
🙂 thanks for your feedback.
Never seen such a clumpsy cook before.
😅
Come on, basic knowledge : take rings off when cooking.....
Great comment, Jactan. I often wear gloves when I deal with meats. It's tough for me to remove my rings every time because I cook very often. Removing the rings is a piece of work for me. They seems to wrap around my finger very well or maybe I have gain some weight. Great attention! Thanks for your comment.