Steps

1. Add 170g Water to a bowl and heat in the microwave at 600W for 20 seconds until lukewarm.
   🕒 00:34
2. Add 4g Dry Yeast and 10g Sugar to the warmed water in the bowl, and gently mix with a whisk.
   🕒 00:49
3. In a separate bowl, combine 200g Rice Flour and 3g Salt, and mix with a spatula. (Key Tip: Using rice flour specifically for bread like 'Mizukomochi' makes it harder to fail.)
   🕒 01:27
4. Add 8g Vegetable Oil to the bowl with the rice flour and salt mixture, and mix further until no lumps remain. Mix until the dough forms a ribbon-like trail when lifted.
   🕒 01:37
5. Lightly grease a 20cm non-stick frying pan with vegetable oil. If your pan is not non-stick, line it with parchment paper.
   🕒 02:04
6. Pour the mixed dough into the frying pan.
   🕒 02:14
7. Cover the frying pan with a lid and heat over medium heat for 10 seconds.
   🕒 02:22
8. Turn off the heat, keep the lid on, and let it rise for 20 to 30 minutes until the dough doubles in size.
   🕒 02:32
9. After 30 minutes of rising and the dough has expanded, cover with the lid again and heat over medium heat for 10 seconds.
   🕒 02:55
10. Then, reduce heat to low and cook for 13 minutes. (Key Tip: If the edges are undercooked, increase the cooking time.)
    🕒 03:07
11. Once one side is cooked, carefully remove the dough from the pan onto a plate using a spatula.
    🕒 03:35
12. Place the plate back over the dough in the pan, invert to return the dough to the frying pan, cover with the lid, and cook over low heat for 10 minutes.
    🕒 03:35
13. After a total of 23 minutes of cooking on both sides, transfer the dough to a cake cooler or wire rack and let it cool. (Key Tip: Letting it cool completely before slicing prevents it from sticking to the knife.)
    🕒 04:00
14. Slice the cooled rice flour bread using kitchen shears or a knife.
    🕒 05:43
15. If the bread is cold, a short microwave reheat will make it chewier.
    🕒 05:43