Mix the glutinous rice flour and water together with a whisk until well incorporated. Heat a non-stick frying pan over medium heat, add 1 tablespoon of rice mixture to the hot pan and shake vigorously. Allow the water to evaporate over the heat: a lacy pattern should form over the surface of the pan. Allow the bottom to completely dry before you turn over with a spatula. Flip over and dry the other side completely. Try not to let the rice lace colour: it should be as white as possible. When completely dry remove to a cooling rack. Note that in between batches, you need to vigorously stir the mix as the flour settles to the bottom. Once the lace is completely cool, store in an airtight container, for up to 2 days.