Cherry & Dennis Helper Habitat
Sri Lankan String Hoppers
斯里蘭卡米粉巢
Recipe overview
Sri Lankan roasted-rice-flour dough pressed into thin noodle nests and steamed, served alongside separately prepared curry or sambol.
01
Ingredients
Main ingredients
- 300 g Sri Lankan roasted string-hopper rice flour
- about 350 ml boiling water
Dough seasoning
- 1/2 tsp salt
- 1 tsp for mats neutral oil
02
Tools
- string-hopper press
- steamer
- small steamer mats
- large bowl
- wooden spoon
03
Steps
Step 1
Measure flour
Weigh Sri Lankan roasted string-hopper rice flour.
Step 2
Boil water
Bring water to a full boil for the dough.
Step 3
Mix salt
Distribute salt evenly through the flour.
Step 4
Add hot water
Pour boiling water gradually and stir quickly with a wooden spoon.
Step 5
Knead dough
When safe to touch, knead until soft and nonsticky.
Step 6
Portion dough
Divide dough into pieces that fit the string-hopper press.
Step 7
Prepare steamer
Boil steamer water and lightly oil small steamer mats.
Step 8
Press noodles
Press dough through fine holes directly into thin noodle nests on mats.
Step 9
Space nests
Keep each nest thin and loose; do not compress into thick cakes.
Step 10
Steam through
Steam covered on high heat six to eight minutes until fully cooked.
Step 11
Cool briefly
Remove mats and cool slightly before gently lifting nests.
Step 12
Serve
Plate the cooked noodle nests; serve with separately prepared curry or coconut sambol.
Common mistakes
- Thick nests steam unevenly and can stay raw inside.
Tips
Use roasted rice flour and keep the dough soft but nonsticky.
