String Hoppers
By: Amy B.
Published: Saturday, February 13, 2010 - 10:27pm

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.