In a glass bowl, add the sweet rice flour. Gradually pour in the hot water while mixing with a fork.
Once a dough forms, knead it on your work surface.
The dough should be elastic, well-hydrated, and not sticky.
Let it rest for 30 minutes under the bowl.

After resting, roll the dough into a log and cut it into 3 pieces.
Shape each piece as you would for gnocchi and cut into 3/4-inch (2 cm) cylinders.
Each piece should be just under 1/2 inch (1 cm) in diameter.
It's best to eat them right away or within a day.
To cook, boil them in hot water and remove them when they float to the surface, just like traditional gnocchi.