Sri Lankan Recipe : String Hoppers

Ingredients:

• 250g rice flour
  
• 1 ½ tsp salt, or to taste
  
• 250-300 ml boiling water, or as needed

Directions:

1. Warm flour in an oven, then sieve into a mixing bowl. Add salt and work into a dough with the hot water.
2. Prepare bamboo hopper steaming mats or use a perforated steaming tray. Fill a string hopper mould with dough and press down the plunger to form threads. Do this in a circular motion over the mat or perforated tray so that it forms “nests” of about 10cm diameter.
3. Steam for 2 to 3 minutes or until hoppers do not stick to your finger when touched. Serve with sambol and curry.