String hoppers

String hoppers

By
From
My Feast
Makes
30
Photographer
Chris Chen

String hoppers are steamed rice noodle pancakes. They are made from a hot-water dough of rice flour or wheat flour pressed out in circlets from a string hopper mould (either aluminium or wooden) onto little wicker mats, then steamed. Light and lacy, string hoppers make a mouth-watering meal with curry and sambal. String hopper moulds and mats are available from Sri Lankan grocers.

Ingredients

Quantity Ingredient
1 litre water
450g steamed wheat flour or rice flour, (see note)
salt, to taste
Coconut milk gravy, to serve
Coconut sambal, to serve

Method

  1. Bring the water to the boil, pour it into a large bowl and cool slightly.
  2. Pour in the flour, season with salt and stir to make a soft pliable dough, a bit softer than playdough.
  3. Place the dough in a string hopper mould, squeeze out the dough onto a wicker mat and make an even double layer. Repeat squeezing out the remaining dough onto separate mats. Stack the mats on top of each other and steam for 3–5 minutes.
  4. Serve with the coconut milk gravy and coconut sambal.

Note:

  • My choice is wheat flour but for this recipe you have to steam the flour first. Wrap the wheat flour in a clean cloth and steam it for 1 hour in a bamboo steamer. While still hot, blend it to break it up and then sieve it. Alternatively, you can buy wheat flour steamed, ground and strained.

    You can also use rice flour, which doesn't require steaming, but it makes a different shape. You can buy white or red rice flour from Sri Lankan grocers.
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