String hoppers

String hoppers

String hoppers are regularly eaten alongside curries and sambols and are best described as pillowy soft discs or flattened balls of steaming hot rice flour ‘noodles’. They can be savoury or sweet, and are often eaten alongside curries in place of rice.
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  1. Step 1

    Combine the string hopper flour, salt and ½ tsp oil in a large bowl. Slowly trickle in the boiling water while mixing constantly with a wooden spoon or rubber spatula, stopping when the mix is just starting to come together. Depending on the variety of rice flour you use, you may not need the full 200ml, so proceed with caution as it will go from too dry to too wet very suddenly
  2. Step 2

    Wearing rubber gloves, start kneading the dough. (Don’t try this with bare hands, as the dough will be extremely hot.) Knead quickly and gently, adding more water very slowly until everything comes together as a firm yet soft ball
  3. Step 3

    Divide the dough into balls and place one in the string hopper press. Oil your plastic string hopper mats or perforated tray (see note). Press out the string hoppers using the finest mesh ring. Cover the entire mat moving in circles and repeat until you have a double-layered string hopper on each mat. Use a sharp knife to cut away the strings of dough before moving onto the next string hopper
  4. Step 4

    If you don’t have a steamer, boil some water in a large, lidded pan and place awooden or metal rack within it so the string hopper mats can sit on top of themand steam. Alternatively, you can place the string hopper mats inside a bambooor metal steaming basket. Steam for 10–12 minutes, then remove onto a plate and serve immediately or store in an airtight box while you prepare the rest. You can prepare these ahead and keep them chilled. To reheat, steam for 3–4 minutes, or until soft and piping hot before serving