Banh Lot

Combine rice flour, tapioca flour, salt, and sugar in a large mixing bowl. Mix thoroughly until the dry ingredients are evenly distributed.

Gradually add water (or water and coconut milk mixture) to the dry ingredients, stirring constantly to form a smooth, thin batter without lumps. The consistency should resemble heavy cream.

Let the batter rest for 5 minutes to allow the flours to fully hydrate and the mixture to thicken slightly.

Bring a large pot of water to a boil. Fill it with enough water so that a banh lot mold (or special tool) can be submerged when dispensing the batter.

Fill a banh lot mold or specialized dispensing tool with the batter. Slowly squeeze the batter into the boiling water in thin, continuous strands, creating wispy noodle-like shapes.

Cook the banh lot for 2–3 minutes until the strands float to the surface and appear translucent. Remove with a slotted spoon and transfer to a colander to drain.

Repeat the process with remaining batter until all is cooked, working in batches if necessary.

Serve warm in a bowl with a light sugar syrup or coconut milk, or chilled with crushed ice as preferred.