String Hoppers

 

String Hoppers

Ingredients

• Rice Flour: 500g (can use white or red rice flour)
• Salt: 1 teaspoon (adjust to taste)
• Boiling Water: Approximately 250ml (or as needed)
• Oil: For greasing the molds

Equipment Needed

• String hopper press/mold
• String hopper mats or perforated trays
• Steamer

Instructions

1. Prepare the Dough:
   • In a mixing bowl, combine the rice flour and salt. Mix well to ensure the salt is evenly distributed.
   • Gradually add boiling water to the flour mixture while stirring continuously with a wooden spoon or spatula. Start with about half the water and add more as needed until the dough reaches a soft and pliable consistency.
2. Knead the Dough:
   • Once combined, knead the dough while it is still warm (use gloves if necessary). The dough should be smooth and soft but not sticky. If it feels too dry, add a little more hot water.
3. Prepare the Molds:
   • Lightly grease your string hopper molds with oil to prevent sticking.
4. Shape the String Hoppers:
   • Fill the string hopper press with a portion of the dough. Squeeze out thin strands of dough onto the string hopper mats in a circular pattern, creating overlapping layers for better texture.
5. Steam the String Hoppers:
   • Prepare your steamer by boiling water in it. Place the filled mats in the steamer and cover.
   • Steam for about 5-10 minutes, or until they are cooked through and firm to touch.
6. Serve:
   • Carefully remove the string hoppers from the mats using a spatula or your fingers. Serve warm with coconut milk, curry, or sambol for dipping.