Just before you're ready cook, add Salt to your batter, and mix it to completely blend.Set your steamer on the stove and fill it 3/3 full with water. Bring it to a boil at the highest temperature.
Mix the batter bowl every time before making a ladle in order to ensure that the flour and water are well-mixed. Place an even layer on the screen that is steaming then quickly spread the batter across the screen evenly. It could pool in the middle if your fabric isn't taut enough and you don't want it to do that. It will be obvious that you've been too slow to distribute the batter if the ladle begins to stick against the cloth that is steaming. Cover the container and allow it to steam for around 40 seconds. Open the lid and inspect. If you are able to open the lid, you'll be able to tell that it's cooked when the cake starts to appear bubbly onto the fabric. It's also clearer after cooking, and isn't as white.
Take the rice cake out. Utilize your stick to get under one of the circles approximately 2 inches, then move it between left and right. The first couple of attempts are usually not as effective because the fabric of the steamer is still in the process of priming therefore don't judge the outcome until you reach the third one.
This is the perfect time to tweak the batter. In case the final steam roll appears too thick, you can add 1-2 tablespoons of chilled water into the batter. If the batter is too thin, you could add 1 tbsp rice flour. It's too thin when you cannot spread the batter enough in a way that leaves any holes. It's too heavy if it cannot be spread out easily and is hard to take off out of the screen.
Spread it out on an oily tray or plate (oiling each time prior to placing on banh cuon to ensure it doesn't get stuck) Here's how to create a long Banh Cuon more quickly. Get the rice sheet removed from your stick and cut across the length of the stick using either a knife or spoon. Place about 1 tbsp of filling in each piece, then fold it about one-quarter of it.
Continue folding it around three times until the sheet has run out. Repeat until you're running out of batter. Remember to thoroughly stir the bowl before pouring out each batch.