Sri Lankan String Hoppers

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Place the roasted rice flour into a large mixing bowl.

   Tip van de kok: Ensure the rice flour is roasted, as this prevents stickiness and aids in a smoother dough.

2. 2

   Add the salt to the rice flour and mix well.

3. 3

   Gradually pour the boiling hot water into the flour mixture, stirring continuously with a wooden spoon or spatula until a soft dough forms.

   Ongeveer 5 min

   Tip van de kok: Be careful when handling the hot water. The dough should be soft but not sticky.

4. 4

   Cover the bowl with a lid or damp cloth and let the dough rest for 10 minutes.

   Ongeveer 10 min

   Tip van de kok: This resting period allows the flour to fully absorb the water and become more pliable.

5. 5

   While the dough rests, lightly grease the string hopper mats or steamer plates with vegetable oil.

   Ongeveer 2 min

   Tip van de kok: Greasing prevents the string hoppers from sticking to the mats.

6. 6

   Fill a string hopper press (sevai maker) with a portion of the warm dough.

   Ongeveer 2 min

   Tip van de kok: Work with warm dough for easier pressing. If the dough cools too much, it becomes harder to press.

7. 7

   Press the dough through the string hopper press directly onto the greased mats in a circular motion, forming small, disc-shaped nests.

   Ongeveer 5 min

   Tip van de kok: Aim for a consistent thickness for even cooking.

8. 8

   Arrange the filled string hopper mats in a steamer basket.

   Ongeveer 1 min

9. 9

   Steam the string hoppers over boiling water for 8-10 minutes, or until they are firm and cooked through.

   Ongeveer 10 min

   Tip van de kok: Do not overcrowd the steamer, as this can lead to uneven cooking.

10. 10

    Carefully remove the cooked string hoppers from the mats using a spatula and serve immediately.

    Tip van de kok: They are best served hot with curries, sambols, or coconut milk.