Am I making this noodle correctly?
A difference I see between your recipe and other alternatives is that you don't have any other starch besides your rice.  Other recipes include a good amount of tapioca or potato starch.  The other difference was that other recipes used rice flour instead of rice.

You might also want to consider a change in technique.  You can make rice noodles like a crepe rather than in an oiled steamer pan.  Simply use a non-stick or oiled crepe pan, put in batter to crepe thickness, and let it cook until it begins to pull away from the edge of the pan.  Invert and release in one motion onto a cutting board and slice.