You will need homemade or store-bought long-grain white rice flour.

In a heavy-bottomed large pan, dry roast the rice flour for about 5 minutes over low heat. Stir continuously not to burn the flour to black. When the flour at the bottom becomes slightly brown remove the pan from the heat.

Transfer the roasted flour into a plate immediately and set aside.

In a large bowl, place the roasted rice flour.

Heat water with oil and salt in a small pan. Once the water starts to boil, turn off the flame.

Immediately, pour about half of the hot water on top of the rice flour. Mix with a wooden spoon.

Continue to add the water little by little so that the water and the rice flour mix nicely. Adjust the amount of water you use as needed.

Cover with plastic wrap and leave it for about 5 minutes until the mixture come to a touchable temperature.

Grease your palm with oil. Knead until a soft, smooth, and non-sticky dough is formed. Cover with plastic wrap.

Grease your palm with oil again and make a few balls.

Grease the plate with some oil.

Gently press the dough onto the plate/mats as shown in the picture below.

Heat the water in a steamer. Once the water boiled, place the plate in the steamer. Cook covered for about 5 mins, until cooked through.

Now, take off the plate and let it cool down a bit.