Combine tapioca starch and rice flour in a large mixing bowl.

Gradually whisk in warm water. Continue to whisk until everything is well mixed.

Let the mixture rest for 30 minutes at room temperature.

Whisk in oil and salt and thoroughly mix.

Lightly coat a clean dish or surface with oil where you’ll place the finished noodles.

Brush a layer of oil onto a non-stick pan and warm it over low heat. Before ladling the batter, give it a quick stir each time.

Ladle the sen yai noodle batter into the center of the pan, using just enough to cover the pan in a thin layer — aim for about 1mm thickness. Gently swirl your pan to spread the batter.

Place a lid on the pan and let the batter cook undisturbed for about 3 minutes. Watch for the edges to start peeling away from the pan, indicating that it’s cooked through.

Invert the pan directly over the oiled dish, allowing the noodle sheet to fall smoothly onto it. Brush the noodle sheet with a bit more oil to maintain moisture and prevent sticking. Stack each sheet on top of the last, continue until you’re out of batter. Let the pan cool slightly before pouring the next ladle of batter.

Once the noodle sheets have cooled completely, slice to your desired width.

Fill your steamer with water and bring it to a boil over medium-high heat.

Lightly oil a flat, round plate that can fit inside your steamer.

Pour a thin layer of the noodle batter onto the greased plate, aiming for a thickness of about 1mm. Before ladling the batter, give it a quick stir each time.

Pour a thin layer of the noodle batter onto the greased plate, aiming for a thickness of about 1mm.

Place the plate into the steamer. Cover with a lid and steam for about 3 minutes, or until the noodle sheet is translucent and fully set.

After steaming, remove the plate and let it cool for a minute to make handling easier. Gently edge a spatula under the noodle sheet to release it from the plate. If using multiple plates, you can continue steaming more sheets; otherwise, wait for each sheet to cool before removing and starting the next one.

Brush the sheet with a light coating of oil to ensure it doesn’t stick to the others. Then, stack the oiled sheets on a separate plate or tray as you continue with the steaming process.

Once all noodle sheets have cooled down, slice them to your desired width for your dish.