String Hoppers

Ingredients

cup flour (625 mL)
cup toasted rice flour* (125 mL)
1 teaspoon kosher salt (5 mL)
2 cups hot water (500 mL)

Preparation

1
Line a steamer with several layers of cheesecloth and fill with the flour.
2
Steam for 45 minutes.
3
Spread the steamed flour on a baking sheet to cool.
4
Combine the steamed flour, rice flour and salt in a large bowl.
5
Make a well in the centre of the flour and add the hot water.
6
Mix with a spoon until you can gather the dough together into a ball On a clean surface, knead the dough lightly for 2 to 3 minutes
7
Press the dough through the hopper press onto the thatu.
8
Place 6 filled thatu in the steamer and steam for 5 to 8 minutes.
9
While they are steaming fill the remaining thatu with dough, then steam.
10
*Can be found in some supermarkets and health food stores.
11
Special equipment: a steamer or steamer basket, cheesecloth or paper towel, string hopper press, 12 thatu mats, see Cook's Note*
12
*Cook's
13
Note: A string hopper press is a tool used for extruding dough, similar to the way a pasta machine extrudes noodles. It is usually made of wood or metal and can be found in specialty Sri Lankan stores. Thatu mats - perforated discs made of plastic or woven bamboo - are the forms the string hoppers are steamed on. Thatu are also available at Sri Lankan stores.

Tools

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Yield:

1.0 servings

Added:

Saturday, February 13, 2010 - 10:27pm

Creator:

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