Mine were not wet at all. But it gets really tough to stir at the end, and I kind of let them get on the overcooked side, then just scrape all the bits together. Just keep on cooking.
I also started with one batch, then poured half or so into a second pan. The second pan batch came out better - with slightly less salt, because it stays at the bottom. Does that make sense? I like it with a little less salt than the recipe calls for.
Oh! I forgot. I did have mine come out kind of wet last time, so this time I did heaping cups of rice flour, corn starch, and salt, and kept the liquids the same. So 1 heaping cup of each of those (though I think next time I will do 3/4 cup salt instead), then the rest of the recipe the same...2 cups water, 2 tsp oil, 4 tsp cream of tartar. I *think* I added about a tsp of each color to each half-batch, so that would be 2 tsp of coloring for that size batch, total. Depending on how intense you want your color.
I got royal blue, red red, and lemon yellow. They were $1.67 per container. Pretty cheap!
One more thing. After it cools, we kneaded it a good bit on a floured cutting board (floured w/white rice flour). Then I poured a little canola oil into my hands, rubbed them together, then rubbed it on the dough and worked it in. It felt a little sticky, esp the blue, probably because of the less salt.
Hope that isn't too confusing! My brain is not putting words together well today.