String hoppers

String hoppers

idiyappam

By
From
S is for Sri Lankan
Serves
4
Photographer
Kim Lightbody

Ingredients

Quantity Ingredient
1 teaspoon salt
1 teaspoon coconut milk
320g rice flour
5-6 tablespoons grated fresh coconut

Method

  1. Bring 550ml water, the salt and coconut milk to the boil in a large saucepan. Add the rice flour and leave without stirring for 1 minute.
  2. Stir the flour and water together on a medium heat until the water is absorbed into the flour, then cover and leave to steam for 5 minutes.
  3. Transfer the piece of rice dough into a sturdy plastic bag, wrap the bag in a tea towel and while still hot, knead for 5 minutes through the bag until you have a soft, smooth dough.
  4. Lay out a steamer basket, then place balls of dough into a string hopper press. Press out the noodles in a circular shape over the steamer basket in a single layer.
  5. Sprinkle with grated coconut, then transfer to a steamer pan. Bring 5cm water to the boil in the pan, then place the steamer basket over the top, cover and steam for 5 minutes. Repeat until all the string hoppers are cooked. Serve with the kiri hodi.
  6. You may wish to line the steamer basket with oiled baking parchment.
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