Joseph Littleshoes wrote:

> I do not know if this will be of interest to you but upon reading your
> post i was immediately reminded of a Philippine 'wrapper' that is made
> with rice flour & water "mixed to a fluid paste the consistency of heavy
> cream." I do not see why you could not add some coconut to this.
>
> The actual cooking technique may be of special interest.
>
> Lumpia wrappers
> --------------------
>
> 2 cups rice flour
>
> 2 cups cold water
>
> vegetable oil for frying
>
> Combine the flour and water in a bowl and stir vigorously until they
> form a smooth, fluid paste with the consistency of heavy cream.
>
> Set a heavy 8 inch skillet, preferably one with a non - stick cooking
> surface, over moderate heat for about 30 seconds. Dip a pastry brush in
> the vegetable oil and spread a light film of oil evenly over the bottom
> and sides of the pan. Then immerse the tip of a 2 inch wide brush in
> the flour paste and, with 5 or 6 slightly overlapping strokes, cover the
> entire bottom of the pan with a thin sheet of the paste. Cook the
> pastry for a few seconds until it begins to curl away from the edges of
> the pan. Immediately lift the wrapper out with your fingers and
> transfer it to a strip of lightly floured wax paper.
>
> Brush the skillet with oil again and cook the next wrapper in the same
> fashion. Repeat until all of the paste is used, oiling the pan lightly
> before making each wrapper. The wrappers may be stacked one on top of
> the other, floured side down, then covered with foil or plastic wrap
> and kept at room temperature for not more than 2 hours.
>
> Makes about 24 eight inch round wrappers.
> ---
> Joseph Littleshoes
>

I would like to try to make Lumpia wrappers - I have been looking for
recipes that use rice flour. Could you please post some recipes for the
filling and explain how they are eaten?

Mite
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