• Combine the rice flour, tapioca starch, wheat starch, and salt. Add olive oil and 3 cups room temperature water and stir with a whisk until the batter is smooth. Stir in the boiling water. Set aside and allow the batter to rest at least 30 minutes (up to overnight).
• Heat up a frying pan on medium heat until warm, add 1 teaspoon olive oil and sliced char siu, stir occasionally until the char siu sizzles slightly, 3-5 minutes. Sprinkle on 1 teaspoon of sugar and stir fry 30 seconds. Drizzle 1 teaspoon soy sauce and stir fry until the sugar is dissolved and the ingredients are coated with sauce (30-60 seconds). Remove from heat and set aside.*
• Stir together 2 tablespoons soy sauce, 2 tablespoons water, and 1 teaspoon sugar and set sweet soy sauce aside until ready to serve.

Set up and Assembly

• Fill the pan about halfway with water, cover with a lid, and bring the water to boil on medium heat. When the water boils, add the pizza pan to warm it up for a few minutes.
• You will need to allow room for a pizza pan sitting on top of a large pot, organize your space and plan out where will you put the lid in between batches, where will you roll the rice noodles and oil the pan and refill the pan with toppings and batter.
• Brush large sheet of parchment paper with olive oil and place it on the pizza pan, add about ¾ cup of batter and then lift the edges of the parchment paper to spread the batter around until it's roughly a circle. When the batter is about halfway set, add about 1 oz of char siu in a line down the center, use chopsticks or a fork to arrange them somewhat evenly. Cover with a lid and steam for about 5 minutes.
• The rice noodle is ready when you see that the rice sheet looks evenly translucent and not opaque. Carefully remove the lid and set aside, remove the rice sheet with the parchment paper and set it aside to cool for 1-2 minutes before rolling.
• Brush a second sheet of parchment paper with olive oil, add some rice batter and char siu and steam. Repeat until you use up all the batter.
• While you are waiting for a second rice sheet to finish steaming, use a lightly oiled silicon spatula or fish turner (something thin and slightly angled is ideal) in one hand to roll the rice sheet while holding the parchment paper up with your other hand to help the rice sheet to roll into itself. You can plate individually or place into a serving dish and cut each roll into smaller pieces (4-6 pieces per roll), drizzle with 1-2 spoonfuls of the sweetened soy sauce and serve with the soy sauce on the side as needed.