A thin batter of starch (from potatoes, arrowroot, maize, or rice) is cooked, then pressed through a sieve producing delicate strings similar to cellophane noodles, that are then chilled in ice water.
A thin batter of starch (from potatoes, arrowroot, maize, or rice) is cooked, then pressed through a sieve to produce fine, translucent strands similar to cellophane noodles, which are subsequently chilled in ice water.