Gelatinous texture is the worst for most American eaters to warm up to when approaching the cuisines of the east. But those of us who grew up with it absolutely love it. Mom made this dish called "cool starch" from scratch. Epitomizing simplicity, all that goes in are rice flour and water. In the right proportion and under the influence of heat, the simple combination quickly turns into a pale white viscous liquid. A night in the fridge turns the whole thing into a jello like block, which mom cuts into noodles ready for whatever sauce pleased us. Cool, slippery, and smooth, this is the perfect summer treat.
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