Put 1 cup of rice flour, 1 teaspoon of tapioca starch, 1 teaspoon of wheat starch and 1 teaspoon of cornstarch into a bowl.
After that, pour 2 cups & 3 teaspoons of water into the bowl. Mix and stir it well.
Next, brush some vegetable oil on a tray. Then, pour some rice flour mixture from step 2 into the tray. (Every time before pouring the mixture into the cake pan for steaming, make sure to mix the flour mixture very well.)
Then, steam it for 2 minutes after water is boiling. Repeat steps 2-4 a few times. It yields around 8 rice noodle rolls if you use the same size of the tray.
In the meanwhile, put ½ tablespoon of peanut butter in a container and add 1 tablespoon of water. (Some people like to add oil, but my purpose is to loosen up and make it little bit liquid. If you have peanut allergies. You can skip peanut butter sauce or use sesame sauce.)
Mix it very well until peanut butter is a little bit liquid.
When the rice flour is done, let it cool down a little bit.
Then, use a spatula to scrape the side. And, roll the rice noodle sheet up.
Repeat steps 7 and 8 for a few times. If you use the same size of the tray, you can make around 8 rolls. The following, use the spatula to cut rice noodle rolls into pieces.
Lastly, add ½ tablespoon of sesame oil, ½ tablespoon of soy sauce, 1.5 tablespoons of hoisin sauce, some peanut sauce and sprinkle sesame seeds. (You can adjust the amount of sauce to your taste.)